Active Time
25 Mins
Total Time
1 Hour 25 Mins
Serves 9 (serving size: 1 piece)

Unlike gluten-free lasagnas that allow layered vegetables to stand in for noodles, this one contains real pasta (that’s made from corn and rice). You’d never know that it’s gluten-free; the convenient no-bake noodles are dead ringers for traditional ones. We rely on jarred marinara sauce to keep things easy—and we perk up the flavor with smoked paprika. As tempting as it may be to dig in as soon as the lasagna comes out of the oven, you’ll need to let it stand for a few minutes to firm up before cutting into it.

How to Make It

Step 1

Preheat oven to 375°F.

Step 2

Heat a large nonstick skillet over medium-high. Add ground beef, zucchini, and garlic; cook 6 to 8 minutes or until beef is browned and zucchini is tender, stirring to crumble beef.

Step 3

Combine marinara and paprika in a bowl. Combine basil, half of Parmigiano-Reggiano, ricotta, and egg in another bowl.

Step 4

Spoon about 1/2 cup sauce in bottom of a glass 13 x 9–inch baking dish coated with cooking spray. Arrange 4 noodles in dish (it’s OK if they don’t completely cover the bottom). Top noodles with half of beef mixture, a scant 1 cup sauce, and 1/2 cup mozzarella. Arrange 4 noodles in dish; top evenly with ricotta mixture and a scant 1 cup sauce. Arrange 4 noodles in dish; top with remaining half of beef mixture, a scant 1 cup sauce, 1/2 cup mozzarella, and remaining 4 noodles. Top noodles evenly with remaining sauce, 1 cup mozzarella, and remaining half of Parmigiano-Reggiano.

Step 5

Cover pan with foil coated with cooking spray. Bake at 375°F for 45 minutes. Uncover pan and broil on HIGH until cheese is lightly browned, about 2 minutes. Let stand at least 10 minutes before serving. Garnish with additional basil, if desired.

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