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 lasagna is a bit smaller and perfect for a small family or couple with plenty of left overs for the week.Â
Why You'll Love This Recipe
- Serves a smaller amount of people
- Great leftovers
- Can be made using regular or gluten-free lasagna noodles
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 – Â Lean ground beef works well in this recipe
Ricotta Cheese – Use your favorite brand
Egg – You will need 1 egg
Parsley – Dried parsley
Butter – You will need a few tablespoons to butter the baking pan
Parmesan Cheese – 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
Materials
- 6 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
- 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 marinara sauce to the ground beef and the 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, and set aside.
- In medium size bowl, combine the ricotta cheese, egg, and 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
Nutrition
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