Gluten Free Lazy Lasagna Recipes

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GLUTEN-FREE LAZY LASAGNA



Gluten-Free Lazy Lasagna image

An easy way to get yummy lasagna taste when you're short on time. Try tossing in cubed zucchini for great taste & texture.

Provided by katii

Categories     One Dish Meal

Time 45m

Yield 1 dish, 2 serving(s)

Number Of Ingredients 12

1/2 lb lean ground beef
1 garlic clove, minced
1/3-1/2 large onion, diced
1 roma tomato, chopped
1 cup pasta sauce (I use tomato & basil)
1 pinch dried oregano
1/2 teaspoon marinara seasoning
1 tiny pinch clove (optional)
1 1/4 cups gluten-free rice pasta (shells)
1/2 cup roasted red pepper
1/2 cup shredded mozzarella cheese, & cheddar blend
1/4 cup shredded parmesan cheese

Steps:

  • Brown the ground beef with the garlic in a large pan over medium heat.
  • Add the onion; saute until soft.
  • Add the tomato; saute until soft.
  • Stir in tomato sauce, oregano, marinara seasoning, and cloves (if using).
  • Turn the heat to low, or until the sauce is barely simmering.
  • Meanwhile, boil the pasta until al dente.
  • Line a small oven-safe dish with tinfoil; line bottom with cooked pasta.
  • Lay the roasted red peppers overtop, if using.
  • Pour the meat and sauce mixture evenly over pasta and peppers.
  • Top with cheeses; broil at 500* until cheese is browned and bubbly (about 8-10 minutes).
  • Enjoy!

LAZY LASAGNA



Lazy Lasagna image

Because it's too much trouble messing with lasagna noodles and making those careful layers. The quality of the chosen sauce is key. A friend of mine couldn't figure out how she could make the same recipe I did but mine was better until we realized that she was buying a cheap, minimally seasoned spaghetti sauce. Use more or less sauce according to how wet your family prefers lasagna. Lazy Lasagna is easy to halve or double, just adjust the cooking time for the smaller or larger pan.

Provided by 3KillerBs

Categories     One Dish Meal

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

1 lb pasta shells or 1 lb macaroni
1 lb ground beef or 1 lb bulk Italian sausage, browned and drained
1 lb ricotta cheese
1 lb pre-shredded mozzarella cheese
1/2 cup parmesan cheese
1 -2 quart spaghetti sauce (I prefer Classico)
olive oil

Steps:

  • Cook pasta a bit less than fully done.
  • Grease a 9x13 pan with olive oil.
  • Layer 1/2 the amount each of pasta, ground beef, ricotta, parmesan, spaghetti sauce, and mozzarella in that order.
  • Repeat except for the mozzarella.
  • Draw a wooden spoon through the layers in an S-shaped pattern to mesh the layers without actually stirring them together.
  • Top with the remaining mozzarella.
  • Bake at 350F for 30-45 minutes or until the cheese is as brown as you like it and everything is bubbling hot.
  • Note -- steamed and drained zucchini or very well-drained, frozen spinach is a good addition.
  • Note -- Can substitute ground turkey or chunks of cooked chicken/turkey for the ground beef if desired.

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