Easy Cheesy Lazy Lasagna Recipe (Gluten-Free Option)
This simple, cheesy, Lazy Lasagna is an easy recipe the entire family will love. It has all the great flavor of regular lasagna but is made in just 30 minutes. Featuring layers of delicious meat sauce, cheese, and pasta, this will be a family favorite in no time!
Servings: 6 servings
Equipment
- strainer
Ingredients
- 12 oz gluten free pasta
- 1 tbsp olive oil
- 1 lb ground beef
- 1 tsp salt
- 24 oz marinara sauce
- 1 cup cottage cheese
- ½ cup ricotta cheese
- 1 egg
- 2 cloves minced garlic
- 2 tsp Italian seasoning
- ¾ cup grated parmesan cheese
- 8 oz mozzarella cheese
- fresh chopped basil for garnish
Instructions
- Preheat oven to 375.
- Bring a pot of water to a boil and cook pasta according to package directions, leaving it al dente. Drain.
- Add olive oil to a large skillet and add ground beef and ½ tsp salt. Cook 5-7 minutes until cooked through and no longer pink. Drain any fat, then add in the marinara sauce and stir. Set aside.
- In a bowl, combine the cottage cheese, ricotta cheese, egg, garlic, Italian seasoning, the remaining ½ tsp salt, and ½ cup grated parmesan cheese. Mix until smooth.
- Drain the cooked pasta and add it to the skillet with the meat sauce. Toss to combine.
- Spray a 9x13 inch casserole dish with avocado oil.
- Add ½ the pasta with meat sauce. Spread all of the cottage cheese mixture on top to form the middle layer. Add the remaining pasta and meat sauce on top, followed by torn pieces of mozzarella. Sprinkle the remaining ¼ cup parmesan over the top of the mozzarella.
- Bake for 20 minutes until the cheese is melted. Serve topped with fresh chopped basil. Enjoy!
Notes
Expert Tips
- This is a standard meat lasagna, so you won’t find a ton of additional veggies besides the pasta sauce. Feel free to add cooked spinach, zucchini, onion, peppers, or additional vegetables as desired. Keep in mind they should be fully cooked so their water content does not make the lasagna too watery.
- Serve this lazy lasagna on its own or with a side salad, gluten-free garlic bread, or another side of veggies.
- I used ground beef for this recipe, but you can also use ground turkey, ground chicken, or ground Italian sausage if desired.
- Instead of traditional lasagna noodles, I used gluten-free penne pasta. I like the Jovial Foods brand. You can use any short pasta for this recipe. I made this version gluten-free, but you can use regular pasta instead if that fits into your diet and lifestyle.
Storage Tips
Store leftovers in an airtight container for up to 4-5 days in the refrigerator. Gently reheat in the microwave or place the baking dish back in the oven and reheat until heated through. To freeze, let the lasagna cool completely, then cover and store in the freezer for up to 1-2 months. Thaw overnight in the fridge and reheat.Nutrition
Calories: 585kcal | Carbohydrates: 53g | Protein: 43g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 117mg | Sodium: 1703mg | Potassium: 698mg | Fiber: 3g | Sugar: 5g | Vitamin A: 763IU | Vitamin C: 8mg | Calcium: 243mg | Iron: 4mg