Gluten Free Lasagna

I use DeBoles Lasagna Rice Noodles which you do NOT cook first. This lasagna is RAD!

Preheat oven to 350

Jovial Rice Lasagna Noodles which you do NOT cook first! 

Ricotta Cheese


Mozzarella Cheese

Parmesan Cheesea

Flat leaf parsley


Sweet Basil and fresh Oregano from my garden. (if you don’t have fresh oregano use dried) Fresh is also very strong so I only use a small sprig! 

Olive Oil

1 Lb Ground Pork

1 Lb Grass Fed Ground Beef

1 Jar Gluten Free Red Tomato sauce (I use gluten free Monte Bene Farm Fresh Tomato Basil from Whole Foods)

Half Onion Chopped

Salt, Pepper, Garlic Pepper, 3 cloves Garlic, I used a tiny bit of Pablano pepper I had sliced up. 

For the Ricotta –

2 Small containers Ricotta, 2 eggs, about 2 cups of Mozzarella cheese and 1 / 4 cup of the Parm cheese, parsley, dash salt, pepper.   Mix this up to spoon over the lasagna noodles.

Saute the chopped onion and pepper.  Add in the pork and beef and brown. Add in the garlic and herbs and continue to brown the meat.  Add in the tomato sauce and simmer about 15 minutes.

Pour some of the sauce into a baking dish and then layer your uncooked noodles.   Add some of the ricotta cheese onto the noodles and top with more sauce. Continue this until you are at the top of your baking dish.  Top with some parm cheese and mozzarella.  Top with some fresh basil.

Cover with foil and bake one hour!

Enjoy the Journey!

Gluten Free Lady




Gluten Free Lady