*This post may contain affiliate &/or referral links, which means we may receive a commission if you click a link & purchase something. This helps support our site AND keeps it AD-FREE! Check our disclosure policy for more details. We thank you for your support.*

Make Ahead Gluten-Free Lasagna

Make Ahead Gluten-Free Lasagna

MAKE AHEAD GLUTEN-FREE LASAGNA 

Are you looking for a super easy make ahead gluten-free lasagna {without ricotta cheese} that you can freeze? In 15 minutes, you can prepare this quick lasagna with the best tasting no-boil lasagna noodles. These gluten-free no boil lasagna noodles taste so good, gluten-eaters won’t be able to tell the difference! What’s better than having a gluten-free freezer meal ready for those busy weeknights?  

make ahead gluten-free lasagna | freezer-friendly

Why you’ll love this gluten-free lasagna…

  • No ricotta cheese! {it’s disgusting & I don’t know how anyone eats it without gagging!};
  • You don’t have to boil the noodles;
  • These gluten-free noodles actually taste amazing!; 
  • There are no synthetic oils {soybean, canola, etc.} in the tomato sauce;
  • This mozzarella cheese has ZERO wood pulp {cellulose};
  • Thanks to Thrive Market, you can save a ton of money on the sauce & noodles;
  • Because my 85% gluten-free hubby requests this ALL the time. 🙂 

INGREDIENTS NEEDED: 

  • (1) 9 oz. box of Jovial gluten-free no-boil brown rice lasagna noodles {you won’t need the whole box};
  • Avocado oil no-stick spray;
  • 1 ½ mozzarella balls, torn in small pieces {about 12 oz.};
  • 12 oz. cottage cheese;
  • (1) 25 oz. jar – Thrive Market’s Roasted Garlic Tomato Sauce {this is very heavy on the garlic, if you don’t like a ton of garlic, try their marinara sauce!};
  • Splash of water – added to empty jar;
  • 1 lb. of grass-fed ground beef OR ground sirloin, seasoned to your liking.

GLUTEN-FREE LASAGNA RECIPE… FREEZER-FRIENDLY!

Make Ahead Gluten-Free Lasagna

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Serving Size: 6

This gluten-free lasagna can be prepared in 15 minutes, using gluten-free no- boil lasagna noodles. Make it up to 2 days in advance & store in your refrigerator before baking or freeze for up to 1 month.

Ingredients

  • (1) 9 oz. box of Jovial gluten-free brown rice no-boil lasagna noodles
  • Avocado oil spray
  • 12 oz. mozzarella balls, torn {about 1.5 mozzarella balls}
  • (1) 12 oz. container of cottage cheese
  • (1) 25 oz. jar of Thrive Market Roasted Garlic Tomato Sauce
  • Splash of water {added to empty tomato sauce jar}
  • 1 lb. of grass-fed ground beef OR ground sirloin, seasoned to your liking {we use fresh ground pepper, organic garlic powder, organic onion powder, organic oregano & organic basil}

Instructions

  1. Brown ground beef in skillet, seasoning to your liking & drain the fat.
  2. In a large bowl, mix together the browned beef & jar of sauce.
  3. Add a splash of water to the empty sauce jar, shake & add to bowl.
  4. Spray a 9x13 glass casserole dish with avocado oil spray.
  5. Arrange noodles in the bottom of the pan.
  6. Carefully spread half of the beef mixture over the noodles, add half of your torn mozzarella & cottage cheese. Be sure to make sure all of the noodles are covered - this prevents hard, crunchy pieces when it bakes in the oven.
  7. Add the final layer of noodles, beef mixture, torn mozzarella & cottage cheese.
  8. Place the lid on the casserole dish & freeze.
  9. WANT TO EAT IT NOW? Bake uncovered at 350 for 35-45 minutes.
  10. FREEZING IT FOR LATER? Freeze for up to 1 month. Thaw the night before in the refrigerator & bake 50-60 minutes.
  11. EATING IT FOR LEFTOVERS? Consume within 3 days once baked. {3 days is my rule of thumb for leftovers, unless it's seafood, which would be 24 hours.}

Notes

*Want to know what's better than first-day lasagna? ... Second & Third day lasagna... it just gets better & better.

https://hippieandsparky.com/gluten-free-lasagna/

STEP-BY-STEP- HOW TO MAKE GLUTEN-FREE LASAGNA

Step One: Brown your beef, seasoning to your liking. We use generous amounts of freshly ground black pepper, organic garlic powder, organic onion powder, organic oregano & organic basil. We like our shit seasoned. 🙂 Strain your cooked ground beef, draining the fat. 


Step Two: In a large bowl, combine the cooked ground beef & jar of tomato sauce. Add a splash of water to the empty jar, shake to remove all of the sauce from the jar & pour into the bowl. 

gluten-free lasagna with Thrive Market Roasted Garlic Tomato Sauce

Step Three: Spray a 9×13 glass casserole dish with avocado oil no-stick spray. Layer 1st layer of uncooked noodles… don’t be afraid to use up those broken pieces! No need to be a wasteful asshole. 🙂

Health Nerd Tip: I don’t recommend using disposable aluminum pans ever, but especially not ever with acidic tomato products. Unless you prefer a metallic taste with your lasagna. 😉  

gluten-free lasagna with brown rice no boil lasagna noodles

Step Four: Carefully spread half of your meat mixture over the uncooked noodles. To prevent any hard & crunchy noodles in your gluten-free lasagna when you bake it, cover all of the noodles, especially the ridges. 

1st layer of meat mixture

Step Five: Add half of your mozzarella balls, by tearing them in bite-sized pieces. Oh so rustic! 

torn mozzarella pieces in make-ahead gluten-free lasagna

Step Six: Add half of your cottage cheese, by dropping it by the spoonful & smearing it around a bit with the back of your spoon. Alternatively, if you have no gag reflex, you could sub the cottage cheese with ricotta. 

lasagna without ricotta cheese

Step Seven: Repeat Steps Three to Six for the last layer of your gluten-free lasagna. 

last layer of cheeses on gluten-free lasagna

COOKING YOUR GLUTEN-FREE LASAGNA
  • Want to eat it now? Bake at 350° for 35-45 minutes. {Dependent upon your oven & how brown you like your cheese.}
  • Do you want to eat it in a few days? Cover with a lid & place in the refrigerator for up to 2 days. 
  • Want to freeze it? Freeze it for up to 1 month* & thaw the night before you want it for dinner. Bake at 350° for 50-60 minutes. 
  • *It would be edible after 1 month, but your lasagna would have more liquid from the cottage cheese breaking down. 

delicious gluten-free lasagna with no boil noodles

MAKE-AHEAD GLUTEN-FREE LASAGNA… FOR THE WIN! 

How cool is it that you can make this gluten-free lasagna & freeze it with uncooked noodles? It’s abundantly cool! Pin & print this easy recipe to add to your next gluten-free freezer cooking day! & just like my husband requests this cheesy lasagna, you’ll be getting requests from your family to make this again & again & again. Don’t forget to join Thrive Market to save money on your tomato sauce & noodles. 

KEEPIN’ IN CHEESY!

LOVE, PEACE & HAPPINESS, 

HIPPIE & SPARKY

Follow:

1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *