I recently posted on Facebook an image of our dinner for the night. Homemade gluten and dairy free lasagna.
Well, a Facebook follower asked for the recipe.
I laughed and had an “uh…” moment because I don’t follow a lasagna recipe… it’s that easy.
And from the way it tastes your family will think you spent hours in the kitchen. The Italian sausage and ground beef combo is like a knockout punch. I’ve experimented with the amount of Italian sausage I use. I find if I use more than 1/4Â pound it’s too spicy for my kids. If spice is your thing... try adding more Italian sausage and less beef.
A couple tips for this recipe:
- Before I became a stay-at-home busy mom, I worked in healthcare. At one point I was treating a patient in the hospital. He was a chef, and in between performing exercises he passed along some lasagna pointers. His top 2 points of emphasis were 1) let the meat brown slowly, very slowly and 2) the longer the sauce sits before baking the more flavorful it is. So when I can I prepare the sauce a day ahead and refrigerate it until I’m ready to assemble the lasagna.
- The lasagna can be prepared in the morning and baked right before dinner. This works great for moms on the go before meal time. It also gives the sauce more time to “sit.”
- Our family’s favorite marinara sauce is Victoria Trading Company Marinara sauce. You can get it here.
- I use Tinkyada Brown Rice Pasta “Lasagne” noodles.
So here you go. The recipe everyone needs up their sleeve.
Easy Gluten and Dairy Free Lasagna
- 1/2 lb ground beef
- 1/4 lb Italian sausage
- 1/4 onion, diced
- 1/2 green bell pepper, diced
- 1 clove garlic, minced
- 1-2 24 oz jars marinara sauce
- 1 tsp brown sugar
- 9 noodles gluten free lasagna pasta noodles
- 2 snips fresh parsley, chopped to garnish
- For the sauce, combine the ground beef and Italian sausage in a large sauce pan. Cook until meat is brown and drain.
- Stir in onion, garlic, and green pepper. Add most of marinara sauce. Leave enough sauce to lightly coat the bottom of a 9 x 9 baking dish. Add brown sugar to sauce and let the sauce simmer, covered. The longer the sauce sits the more flavor it will have.
- Meanwhile, cook gluten free noodles for 10-12 minutes. The noodles should be tender, but firm. Drain noodles; rinse with cold water.
- Place a thin layer of marinara sauce on the bottom of a 9 x 9 baking dish. Then layer noodles and sauce. Top with marinara sauce. The lasagna noodles need to be cut down to fit the baking dish.
- Bake at 375 degrees for 30-35 minutes. Let it stand for 10 minutes before serving. Garnish with fresh parsley.
Enjoy your easy gluten and dairy free lasagna recipe! It should be called easy peasy lasagna because it’s that easy, y’all. It will taste like you spent hours in the kitchen. When in fact you were kickin’ back playing board games with your kids.
Feel free to leave comments! What other lasagna add-ins do you use?
Eat well and feel well.