Description
This Gluten Free Sheet Pan Lasagna is my go-to when I need an easy, comforting weeknight meal that everyone actually eats. It has all the classic lasagna flavors we love, without the extra time or dishes.
Ingredients
Scale
- 1 lb ground beef
- 16 oz uncooked gluten free lasagna noodles
- 24 oz jar marinara sauce
- 1/2 yellow onion, chopped
- 1 cup roughly chopped spinach
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 4 tbsp olive oil, divided
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt, divided
- 1/2 tsp pepper, divided
- Fresh basil- to garnish
Instructions
- Preheat the oven to 425 F. Grease a large baking sheet with 2 tbsp olive oil.
- Break the gluten free lasagna noodles into large pieces. Cook in salted boiling water until al dente, then drain and toss with 1 tbsp olive oil to prevent sticking.
- Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Cook onion until softened, then add ground beef. Break apart and cook until browned, about 7 to 10 minutes. Drain excess grease, and season with Italian seasoning, garlic powder, 1/4 tsp salt and pepper.
- Stir in marinara sauce and chopped spinach. Set aside.
- On the prepared sheet pan, layer half the noodles, half the meat sauce, and half the mozzarella. Repeat with remaining noodles and sauce.
- In a small mixing bowl, stir together the ricotta, Parmesan and remaining salt and pepper. Spread evenly over the top layer and sprinkle with the rest of the mozzarella.
- Bake for 20 minutes, until the cheese is melted and bubbly.
- Let cool for 5 minutes, garnish with fresh basil and serve warm.
Notes
- Use a rimmed full sized sheet pan to prevent spillage.
- Cook the gluten free noodles until al dente or until just flexible.
- Cover with foil to prevent over-browning.
- Storage: Let leftovers cool completely, then store them refrigerated in an airtight container for up to 4 days.
- Reheating: Warm individual slices in the microwave or reheat the whole pan in a 325 F oven, covered, until heated through. Adding a little extra sauce before reheating helps keep it nice and moist.
- Freezing: Wrap tightly in foil and place in a freezer safe bag for up to 2 months.
- Make ahead: Assemble the lasagna up to 24 hours in advance, cover in the fridge until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 565 kcal
- Sugar: 8.5g
- Sodium: 1129.5mg
- Fat: 19.7g
- Saturated Fat: 7.8g
- Carbohydrates: 57.2g
- Fiber: 8.3g
- Protein: 36.4g
- Cholesterol: 71.3mg