Gluten-Free One Pot Lasagna Recipe

6 Reviews
Published Sep 20, 2019 ∙ Kristina Stosek

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This quick and easy gluten-free one pot lasagna is an easy dinner recipe featuring fresh vegetables like tomatoes, spinach, and zucchini, complemented by plenty of fresh basil and plenty of cheese.

gluten-free one pot lasagna

Created for lasagna lovers, this Italian dish eliminates the usual work and mess associated with traditional lasagna preparation.

EASY CLEAN UP

The cheesy beef lasagna takes just one hour to make, using only a single pot. What sets this gluten-free dinner recipe apart is its simplicity and the minimal cleanup required – a few minutes are all it takes to assemble.

You will need a large pot with a lid for this lasagna recipe. I like to use the Le Creuset oval casserole for its efficiency in cooking everything faster, like a small oven. It’s a must-have in every kitchen if you ask me.

HOMEMADE GLUTEN FREE LASAGNA USING ONE POT 

When you crave a good homemade lasagna but need more time for the traditional version, try this gluten-free one-pot recipe. Packed with flavor, fresh veggies, meat, plenty of cheese, and just a few noodles, it’s a favorite at our house when we are short on time and want to skip takeout.

IF YOU LOVE ITALIAN FOOD YOU WILL ENJOY THESE RECIPES

Gluten Free One Pot Pasta Bake


Gluten Free Pizza Pie In A Skillet

Easy Gluten-Free Skillet Pizza Dip with Rolls

Gluten Free Pasta Puttanesca

Lemon Pasta with Asparagus – Gluten Free

 

one pot lasagna, gluten free

 

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Kristina x

 

Gluten-Free One Pot Lasagna Recipe

6 reviews
Published Sep 20, 2019 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
45 min
Serves:
6

Ingredients

3 Tbsp. Extra virgin olive oil
1 medium yellow onion, diced
4 garlic cloves, chopped
1 lb. lean ground beef
1 Tbsp. GF dried oregano
2 GF bay leaves
Pinch of GF cayenne pepper or to taste (optional)
398 ml. (13.5 oz.) Pure tomato sauce
1 medium zucchini, sliced into rounds about 1/4-inch thick
6 gluten-free oven-ready lasagna noodles (no boil), divided
500 g (2 cups) regular cottage cheese
1/2 tsp. GF ground nutmeg
1 cup firmly packed chopped fresh baby spinach
1 1/2 cups shredded mozzarella cheese, divided
1 large tomato, thinly sliced
1 cup fresh basil, roughly chopped, plus some for serving
1/2 cup grated parmesan cheese
Himalayan salt and GF ground pepper to taste

Instructions

  1. Preheat oven to 425 F
  2. Heat olive oil over medium-high heat in a large oven-safe pot. I used the Le Creuset pot. Add beef, onions and garlic and cook until the beef is browned. About 5 minutes. Stir in oregano, bay leaves and if using cayenne pepper. Add tomato sauce and 1 1/2 cups of water and generously season with salt and pepper. Cover and simmer for 10 minutes. Remove from the heat
  3. Layer zucchini over the sauce, add 3 lasagna noodles, breaking them as needed to fit the pot. Press the noodles in the sauce. Spread the cottage cheese over the noodles, sprinkle with nutmeg, layer of spinach and 1 cup of mozzarella cheese. Add the remaining noodles, breaking them as needed to fit the pot. Press the noodles down into the cheese. Top with tomato slices, basil, remaining 1/2 cup mozzarella cheese and parmesan cheese
  4. Transfer to the oven and cover. Bake for 20 minutes, then remove the lid and bake until the cheese is golden. About 8 - 10 more minutes. Rest the lasagna for 15 minutes before serving. Top with fresh basil

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Comments

  1. Chris

    This was so easy and delicious!! I will be making this again and again. Thanks for sharing!

  2. Kristina

    Thank you Chris, I am thrilled that you enjoyed it!

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