This gluten-free lasagna is made with a no-boil noodle option, paired with a rich meat sauce and layered with mozzarella, ricotta, and parmesan cheeses. It's a convenient dish perfect for a satisfying dinner.
1. In a skillet, add 2 tablespoons of olive oil, sauté the minced garlic and chopped Italian peppers or red pepper flakes (adjust to taste preference).
2. Add the ground beef, breaking it up and combining it with the garlic and peppers. Stir while the meat is browning.
3. Add the Italian seasonings and tomato sauce. Salt and pepper to taste. Stir, lid, and simmer the sauce occasionally, stirring while you shred the cheese.
4. In a large pan, spread enough of the cooked sauce to cover the bottom.
5. Layer the no-boil noodles, then add a layer of sauce, mozzarella cheese, ricotta cheese, and parmesan cheese.
6. Repeat the layering process until the pan is full. Top the last layer of noodles with shredded mozzarella cheese and parmesan cheese.
7. Bake the lasagna at 400°F for 30-40 minutes. You can uncover it and bake for an additional 5-10 minutes if needed.
