Gluten-Free Small Batch Lasagna

Delicious and perfect for a smaller amount of people, this gluten-free small batch lasagna will be your new go to recipe.

Pasta lover here, as evidenced by this Simple Skillet Baked Pasta and this Pasta with Roasted Tomatoes and Asparagus. But let’s face it lasagna is probably one of the best pasta dishes out there. Even though a normal size lasagna is great when you’re entertaining, when it’s just a few of you, making a big batch of it is just not worth it. This easy lasagna dinner is a bit smaller and perfect for a small family or couple with plenty of left overs for the week. 

Ingredients

Lasagna Noodles – To save time use the lasagna noodles that you don’t have to pre-boil. For gluten-free you can use the Jovial or Barilla pasta. I prefer the Jovial pasta as it tastes closer to regular pasta.

Marinara Sauce – Make or use your favorite sauce here.

Water – Used to thin out the sauce about, especially if you’re using a jarred sauce.

Ground Beef –  Lean ground beef works well in this recipe

Ricotta Cheese – Use your favorite brand

Egg – You will need 1 egg

Parsley – Dried parsley you will need 1 tbsp

Butter – Just a few tablespoons to butter the baking pan

Parmesan Cheese (OPTIONAL) – I like to grate it fresh but you can use your favorite brand

Mozzarella Cheese – Shredded mozzarella cheese

Black Pepper – Adds a nice bit of spice to the lasagna

Instructions

Pre-heat the oven to 375°F.

In a large frying pan, fry the ground beef until it’s no longer pink then drain any fat.

Add the marinara sauce to the ground beef and the water. Let it simmer for 20 minutes.

Butter an 11 x 7 baking pan.

In a medium size bowl combine the ricotta cheese, egg, and parsley. Stir until well blended.

Add a thin layer of the meat sauce to the bottom of the baking pan.

Take one lasagna noodle and liberally spread some of the ricotta mixture over it, then place it gently onto the baking pan. Repeat with next two lasagna sheets laying them down next to each other.

Once the first layer is in the pan, top with some of the meat sauce, making sure the lasagna noodles are covered with the sauce.

Sprinkle a light layer of mozzarella cheese over the sauce.

Sprinkle a light layer of parmesan cheese over the mozzarella.

Repeat with the noodles by adding more ricotta mixture, then sauce, then mozzarella cheese.

Sprinkle the top with black pepper.

Place aluminum foil over the baking pan.

Bake until bubbly and the pasta is cooked through 45 – 50 minutes.

Remove the aluminum foil and bake an additional 5 -10 minutes to brown the top.

Recipe Tips

• Since it’s a smaller lasagna you will not use all the lasagna noodles.
• You will have more ricotta filling than you will need.
• You should use up all the meat sauce.
• Sprinkle the parmesan cheese on one layer only.

Storage Solutions

Store covered in the refrigerator up to 3 days.

Gluten-Free Small Batch Lasagna

Stillwood Kitchen

A lasagna that's perfect for a smaller crowd and can be made gluten-free.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Calories 573 kcal

Ingredients

  

1x2x3x

• 9 Lasagna Noodles Buy the no boil type to save time.
• 24 oz Marinara Sauce
• 1 cup Water
• 1 lb Ground Beef, fried and drained of fat
• 15 oz Ricotta Cheese
• 1 Egg, large
• 1 tbsp Parsley, dried
• 1-2 tbsp Butter, unsalted
• 1/8 cup Parmesan Cheese, grated Optional
• 8 oz Mozzarella, shredded
• 1 tsp Black Pepper

Instructions

 

• Pre-heat the oven to 375℉.
• In a large frying pan, fry the ground beef until no longer pink, then drain any fat.
• Add the 24 oz of marinara sauce to the ground beef and the 1 cup of water (if using a jarred sauce add the water to the jar, cover and shake to get the remaining sauce in the jar). Let it simmer for 20 minutes.
• Butter an 11 x 7 baking pan with 1-2 tbsp of butter, and set it aside.
• In medium size bowl, combine the 15 oz ricotta cheese, 1 large egg, and 1 tbsp of dried parsley. Stir until well blended.
• Add a thin layer of the meat sauce onto the bottom of the buttered baking pan.
• Take one lasagna noodle and liberally spread some of the ricotta mixture over it, then place it gently over the sauce in the baking pan. Repeat with the next two lasagna sheets, laying them down next to each other. It's ok if they do not lay flat.
• Once the first layer is in the pan, top with some of the meat sauce, making sure the lasagna noodles are covered in some sauce.
• Sprinkle a light layer of mozzarella cheese over the sauce.
• Sprinkle a light layer of parmesan cheese over the mozzarella.
• Repeat with the next layer of lasagna sheets by adding a layer of ricotta cheese, then topping with the sauce and mozzarella cheese.
• Sprinkle the lasagna with black pepper.
• Cover with aluminum foil and place the baking pan onto a baking sheet.
• Bake until the sauce is bubbly and the pasta is cooked through 45-50 minutes.
• Remove the aluminum foil and bake and additional 5-10 minutes to brown the top a bit.

Notes

Regular lasagna can be used instead of gluten-free. Try to use the no boil to save time.

Jovial gluten-free pasta resembles regular pasta in taste and texture. I highly recommend you look for that brand. Barilla gluten-free is my next recommendation if you can’t find the Jovial brand.

You will not use up all the ricotta mixture.

You will only put one layer of Parmesan cheese (OPTIONAL) on the lasagna. It doesn’t matter which layer you put it on..

Nutrition

Serving: 1gCalories: 573kcalCarbohydrates: 41gProtein: 41gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 143mgSodium: 946mgPotassium: 805mgFiber: 3gSugar: 6gVitamin A: 1111IUVitamin C: 8mgCalcium: 512mgIron: 4mg

Keyword dinner, gluten-free, lasagna, small batch

Tried this recipe?Let us know how it was!

Maria