Don't even bother telling people it's gluten free - they'll never know the difference! This is hands down the best lasagna I've ever eaten with gluten or without.
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This lasagna is going to make you friends (not that I bribe people with food to be my friends or anything...). If you're going to make it, you might as well double the recipe and make an extra for a friend in need. It's easy to make, easy to refrigerate or freeze for future baking and everyone likes to channel their inner Garfield and house a delicious lasagna from time to time.
Most recently I made this for a neighbor who just had their first baby. Our neighborhood sets up a Meal Train for parents with new babies where others can sign up to bring by a dinner during the first few weeks. Very cute idea and a nice way to meet your neighbors in a new neighborhood! Anyways, I figured if I was going to make them one it wouldn't be fair to leave my husband and I lasagna-less so I made two and I sure don't regret it.
I could make one of these every week. I love having lasagna left-overs for lunch everyday even if my waistline disagrees. I think if you added some chopped kale to the sausage and mushroom mixture you would pretty much have made it a health food so there's always that...
Ingredients
1 9-oz package of Simply Balanced Gluten Free Oven Ready Lasagna Noodles
3 cups/24 oz. ricotta cheese
¾ to 1 c. grated parmesan cheese plus ½ to 1 c. for layering and topping
½ c. fresh chopped fresh basil
1 egg, lightly beaten
salt & pepper to taste
1 lb shredded mozzarella
16 oz package Jimmy Dean Hot Sausage
2 to 3 c. chopped mushrooms
1 c. Prego Italian Sausage & Garlic Pasta Sauce*
1 jar Prego Three Cheese or Roasted Garlic and Herb or Fresh Mushroom Pasta Sauce*
*Most of the Prego pasta sauces are gluten free. To check your favorites, visit their website.
Below are a few of my favorites - ordering in bulk online is always a great option!
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It's best to make giant batches of the ricotta and sausage mixtures - everyone knows 2 lasagnas are better than 1!
Don't be afraid to break the lasagna noodles to fit your pan. I break them by pushing against the counter - doing it just with your hands may cause them to shatter.
Directions
Preheat Oven to 400 degrees
In a large pan, brown the pork sausage, breaking up large pieces. About half-way through browning, add mushrooms. Once browned, remove to paper towel lined plate to drain.
Combine sausage, mushrooms, and 1 c. Italian Sausage pasta sauce in bowl.
In a separate mixing bowl, combine ricotta, ¾ to 1 c. grated parmesan, basil, egg, salt and pepper.
Coat a 9x13 baking dish with nonstick spray. Spread a thin layer of pasta sauce on the bottom. Top with layer of noodles, break pieces as necessary to fill base. Cover with ½ of the ricotta mixture. Spread meat mixture over next. Then top with mozzarella cheese and a thin layer of pasta sauce. Place another layer of noodles. Repeat layering. Place third layer of noodles, top with pasta sauce, mozzarella and parmesan cheese.
Spray foil with nonstick cooking spray. Place cooking spray side down and cover lasagna tightly. Bake at 400 for 30 minutes covered. Remove foil and bake an additional 20 minutes uncovered. Let rest before serving.