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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 318.8
  • Total Fat: 14.4 g
  • Cholesterol: 58.1 mg
  • Sodium: 807.5 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 24.5 g

View full nutritional breakdown of Gluten Free Lasagna calories by ingredient
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Gluten Free Lasagna

Submitted by: BEATLEBANDAIDE

Introduction

This is an altered recipe from the Better Homes and Gardens Cookbook. It uses ready-to-bake/no-boil gluten free rice noodle in the place of normal lasagna noodles and it tastes GREAT! We also recommend the sauce used in this recipe to ensure that it remains gluten-free. The use of weight-watchers cheese, 98% fat free ground beef, and egg beaters lowers the fat and calories considerably. This is an altered recipe from the Better Homes and Gardens Cookbook. It uses ready-to-bake/no-boil gluten free rice noodle in the place of normal lasagna noodles and it tastes GREAT! We also recommend the sauce used in this recipe to ensure that it remains gluten-free. The use of weight-watchers cheese, 98% fat free ground beef, and egg beaters lowers the fat and calories considerably.
Number of Servings: 8

Ingredients

    5 oz De Boles gluten free Rice Noodles
    1/4 cup egg beater
    15 oz Ricotta Cheese
    24.8 oz Amy's Kitchen Puttenesca Sauce
    6 tbsp Kraft Fresh Grated Parmesan Cheese
    12 oz 98% Fat Free Ground Beef
    8 oz Weight Watchers Mozzarella Cheese

Directions

1. Preheat oven to 375°.

2. Brown ground beef in a skillet. (adding garlic in this step is also a tasty addition to the recipe)

3. Mix Amy's Kitchen Puttenesca Sauce and browned ground beef in a mixing bowl.

4. Mix 15 oz. ricotta cheese, 1/4 cup egg beater, and 6 tbsp grated parmesan cheese in seperate mixing bowl.

5. Place three pieces of the DeBoles rice noodles on the bottom of a two-quart rectangular glass baking dish.

6. Evenly spread half of the ricotta cheese mixture on top of the rice noodles.

7. Evenly spread half of the sauce mixture on top of the ricotta cheese.

8. Evenly spread half of the mozzarella cheese on top of the layer of sauce.

9. Repeat layers once again.

10. Bake at 375° for 30-35 minutes.

Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user BEATLEBANDAIDE.






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Member Ratings For This Recipe

  • I did this with Schar Gluten Free pasta ... which we like the taste and texture of more than rice pasta .. & it was great. Many thanks! - 5/25/11

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  • OMG!!! I fixed this about 3 days ago and OMG this is AWESOME!!!!!! You can't tell by the taste that this is GF!!!!! I used CLASSICO TRIPLE MUSHROOM SAUCE - GLUTENFREE!!!!!!!!!!!!! Took this over the top!!!! I will definitely be making this again and again!!!! 5 stars is not enough...TRIPLE THAT! - 4/8/11

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  • My family loved it and it is something that I will make again - 8/7/08

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  • I made this for my sister in law and she loved it. I used extra lean turkey burger in place of the hamburger. I was confused when making this, when reading the printed out recipe, there was no mention of the no-boil noodles, it was mentioned in the descripton. - 4/30/08

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  • I have yet to make this but was thrilled to see a gluten free recipe..thank you! Plan to make soon - 2/21/08

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  • I think this is great. Since I have Celiac disease I had not had Lasagna in over a year. - 2/9/08

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