Gluten Free No-Boil Lasagna

I was very happy to find gluten free lasagna noodles. I have used both Tinkyada and Joviel brands with great results. I have served this lasagna to my guests and no one guessed it was gluten free until they saw me eating it too.

This is a very easy recipe to make and it feeds a crowd. It can also be assembled ahead of time. And, these noodles reheat well, yes, this gluten free lasagna is just as good the next day reheated! The best part is, you don't have to boil the noodles first! Assemble the lasagna with the uncooked noodles, cover with foil and they will be perfectly cooked in an hour! This method works with ANY lasagna noodle, you don't have to look for ones that are labeled "no-boil".

Easy Lasagna

1tbsp olive oil
1 lb Italian sausage meat (if you are using sausage links, remove the meat from the casings before frying)
6 cups marinara sauce (jarred or homemade)
1 -10 oz box Gluten Free Lasagna Noodles
1-15oz container Ricotta cheese
2 cups shredded Mozzarella cheese
1/2 cup Parmesan cheese
1 tbsp chopped parsley
2 eggs

Preheat oven to 350 degrees. Brown sausage meat in olive oil, drain off excess fat. Add marinara sauce and stir.

Combine Ricotta cheese, 1 cup of Mozzarella cheese, Parmesan cheese, eggs and parsley, mix well.

Spread 1 cup of meat-sauce mixture in 9x13 pan. Place 1/3 of the uncooked Lasagna noodles over sauce. Spread 1/2 of the cheese mixture over noodles, top with 1/3 of meat-sauce mixture. Repeat layers, end with noodles and meat-sauce mixture. Sprinkle with remaining mozzarella cheese.




Cover with foil. Bake 55 minutes. Uncover, bake an additional 5 minutes. Let stand 15 minutes before serving.
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