Classic Cheese Lasagna

A classic Italian dish and my Great Grandmother's recipe that is sure to please a crowd

Delicious and cozy!

Lasagna is a classic and no need to miss out just because you’re gluten-free!

We make my family’s recipe (passed down from my Great Grandmother) with gluten-free noodles and my son loves it!

We used to make lasagna only a few times a year — serving it as part of Christmas dinner and maybe one other time during the year — but as my boys move into the teen years and have growth spurts, I find they are constantly hungry and lasagna has become an easy go to.  I can make it for one meal, and they can heat it up for the next few days whenever they need a hearty snack or extra meal.

We happen to like DePuma’s Gluten-Free Lasagna sheets because they can be used as is, as opposed to being first boiled in water so it eliminates a step and is a time saver… not to mention they are delicious!

One last piece of info… my family makes a cheese lasagna with homemade tomato sauce and if meat is served it is usually served on the side.  You could also make this using our homemade Bolognese Sauce if you wanted a meat and cheese lasagna.

Scroll down to see the recipe.

Classic Cheese Lasagna

Recipe

Classic Cheese Lasagna
 
Lasagna is a classic and no need to miss out just because you're gluten-free! This is my Great Grandmother's recipe and it's a fan favorite! Recipe looks long but it's not! I just wrote out lots of detail 🙂
Author:
Recipe type: Dinner, Pasta
Cuisine: Gluten-Free, Vegetarian
Ingredients
Makes 1 pan, approximately 9x7.
Lasagna
  • 1 pound part skim ricotta
  • ½-1 cup diced mozzarella (depending on taste)
  • 1 egg
  • Parmigiana reggiano for sprinkling
  • Tomato sauce (recipe below)
  • 1 package Depuma's non-cook Lasagna Sheets or 1 1b lasagna noodles prepared according to package
Tomato Sauce:
  • 2 tbsp olive oil
  • 2-3 Garlic cloves, minced
  • 2 6oz Plain gluten-free tomato paste
  • 2 Tomato purée (we use Pomi Strained Tomatoes, 26.46oz)
  • Dried basil
  • Salt
  • Pepper
Instructions
Tomato Sauce: Make first or a day ahead if using homemade sauce.
  1. Heat olive oil under medium heat
  2. Sauté garlic until just starting to brown
  3. Add tomato paste & stir in with olive oil
  4. Add tomato puree & stir together (If you want to make more or less, stick with ratio of 1 paste:1 puree)
  5. Add 1 cup of water or more till desired thickness
  6. Add lots of dried basil (I use approx 1½ TBSP)
  7. Add pepper to taste (I use approx ¼ tsp)
  8. Add salt to taste (I tend not to use)
  9. Simmer for at least an hour, the longer the better
  10. Add water as needed
Lasagna
  1. Preheat oven to 350 degrees.
  2. Prepare lasagna noodles according to package and set aside.
  3. Meanwhile in a big bowl mix ricotta & egg. Set aside.
  4. Set up a "work station" on your countertop or table with your lasagna pan in the center surrounded by the pasta, bowl of ricotta mix, diced mozzarella, parmesan cheese and sauce.
  5. Assemble lasagna: Cover the bottom of a lasagna dish with sauce. Then working one layer at a time, place down pasta (see Note 6 below), spread a bit of sauce on the pasta, spoon out some ricotta and spread evenly on the pasta, then cover with a handful of mozzarella and sprinkle with parmesan. Cover with pasta (see Note 6 below) and repeat. No worries if you put the ricotta, then the sauce.... the order doesn't matter as much as making sure each layer has some sauce, ricotta, mozzarella and parmesan.
  6. NOTE: if using lasagna noodles instead of lasagna sheets, layer them alternately lengthwise then width wise. Cut the edges so that the noodles fit the pan. My Great Grandmother believed that alternating layers helped the lasagna hold together better.
  7. When you place layer of pasta on top, cover with sauce, sprinkle with parmesan and then bake Bake at 350° for about 30 - 45 minutes or until bubbly around the edges. After 30 minutes, cover with foil if you want the top layer to be softer rather than crispy.
  8. NOTE: Can be prepared a day ahead and placed in the refrigerator and then baked the next day. Baking time will be approximately 15 minutes longer if cooking straight from the refrigerator.

 

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