Amy's Gluten Free Lasagna

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 280.9
  • Total Fat: 5.5 g
  • Cholesterol: 22.2 mg
  • Sodium: 1,077.8 mg
  • Total Carbs: 44.0 g
  • Dietary Fiber: 4.1 g
  • Protein: 14.9 g

View full nutritional breakdown of Amy's Gluten Free Lasagna calories by ingredient
Submitted by:

Number of Servings: 8


    Laura's Lean Beef, 4% Fat
    3 tsp of minced garlic
    Pepper, Salt and Crushed Red Pepper to taste
    Oregano, 1 tbsp
    Tomato Puree , 29 oz can (can use Sauce or Crushed tomatoes)
    Tomato Paste, 6oz can
    Rice Lasagna Noodles
    Sliced Part-skim Mozzarella Cheese, 6 oz pkg.
    Parmesan Cheese Grated


Cook ground beef with garlic, salt, pepper, pepper flakes.

Combine beef with tomato sauce, tomato paste, oregano and any other italian herbs you prefer. You can dice up tomatoes or other veggies that you prefer, like mushrooms, etc. to throw in the sauce. You can either cook the sauce in a crock pot on low for 5 hours or simmer sauce on low heat for 20 minutes.

Spread 1/4 of the sauce in the bottom of a 9 x 12 inch cooking pan. You may want to spray the bottom first with cooking spray. Begin layering the UNCOOKED rice noodles with the sauce and mozzarella cheese. Make the last layer be the sauce and sprinkle with parmesan cheese.

Bake at 350 for 1 hour or until the noodles are soft.

Serves 8

(You need to be careful with Rice Noodles. Some brands get too crunchy on the top layer when cooked. You might want to add a little extra sauce to help with that or cover with foil to cook. Like any Gluten free recipe, it is a lot of experimenting to get it just right)

Number of Servings: 8

Recipe submitted by SparkPeople user AMYMOMMY.

Rate This Recipe