Gluten-Free Italian Lasagna with Massimo Zero Sheets
A rich and comforting gluten-free lasagna layered with authentic Italian flavors and made with Massimo Zero gluten-free pasta sheets.
Equipment
- Large skillet
- Medium saucepan
- 9x13 baking dish
- Cheese grater
Ingredients
- 1 box Massimo Zero Gluten Free Lasagne Sheets no-boil
- 1 lb Ground beef
- 1/2 lb Italian sausage, ground or casing removed Sweet or Hot, depending upon liking
- 24 oz Tomato sauce Crushed, strained, upon liking
- 1 cup Ricotta cheese
- 1 Egg
- 2 cups Mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1/4 cup Fresh parsley chopped
- 2 tbsp Olive oil
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F (190°C)
- In a large skillet, heat olive oil and brown the ground beef and sausage until fully cooked. Season with salt and pepper. Drain excess fat.
- Stir in the pasta sauce and simmer on low heat for 10 minutes. (I am not going into detail on how to make the sauce, but you can use homemade or whatever your preference is)
- In a bowl, mix ricotta, egg, parsley, and half the Parmesan cheese.
- Spread a thin layer of meat sauce in the bottom of a 9x13 baking dish.
- Layer the dry Massimo Zero lasagna sheets evenly, followed by dollops of ricotta mixture, meat sauce, and a sprinkle of mozzarella.
- Repeat layers until ingredients are used up, finishing with sauce and cheese on top.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake uncovered for another 15 minutes until bubbly and golden.
- Let rest for 5-10 minutes before serving for the best slice.
Notes
- Massimo Zero lasagna sheets are no-boil and hold up beautifully during baking.
- For added flavor, use a combination of Pecorino and Parmesan on top, even try different chesses like Pepper Jack.
- You can substitute beef/sausage with plant-based alternatives for a vegetarian option.