Cheese lasagne is one of the dishes my family asks for by name, and this is the version that makes it easy: oven-ready gluten-free sheets that go into the dish dry and cook in the sauce, four layers of ricotta, mozzarella, and Parmigiano-Reggiano, and no pot of water to boil. One deliberate choice: the sauce is any marinara you like, brand-free, and the pasta is named, because oven-ready gluten-free lasagne sheets have no real substitute.
Gluten-Free Cheese Lasagne (Oven-Ready)
Cheese lasagne is one of the dishes my family asks for by name, and this is the version that makes it easy: oven-ready gluten-free sheets that go into the dish dry and cook in the sauce, four layers of ricotta, mozzarella, and Parmigiano-Reggiano, and no pot of water to boil. One deliberate choice: the sauce is any marinara you like, brand-free, and the pasta is named, because oven-ready gluten-free lasagne sheets have no real substitute.
- 1 box Barilla Gluten Free Oven-Ready Lasagne 10 oz (283 g); the one named product in this recipe, see Notes
- 2 jars marinara sauce 24 oz (680 g) each, about 6 cups; any brand you like
- 1 container ricotta cheese 15 oz (425 g)
- 1 bag mozzarella cheese 8 oz (227 g), shredded
- 1 cup Parmigiano-Reggiano cheese 100 g, grated
- salt and black pepper to taste
- Preheat the oven to 425 degrees F. In a bowl, season the ricotta cheese with salt and black pepper; set aside.
- Spray a 9×13 inch baking dish with non-stick cooking spray. Pour 1 cup of the marinara over the bottom and spread it evenly. Lay four lasagne sheets side by side, slightly overlapped.
- Top the sheets with 1 cup sauce, 1/4 of the mozzarella, 1/4 of the seasoned ricotta, and 1/4 of the Parmigiano-Reggiano.
- Sheets, sauce, cheeses, four layers in all. Make sure every sheet is covered with sauce, and use any remaining sauce on the top layer.
- Cover the dish with foil and bake for 40 minutes. Remove the foil and bake 20 minutes more, until bubbling and lightly browned on top.
- Let the lasagne rest 15 minutes before slicing; it cuts into clean squares after the rest.
Do not boil the sheets. They are oven-ready and cook in the sauce. The one trick that matters: every sheet must be exposed to sauce on all sides; a dry edge stays hard.
The sheets go in slightly overlapped, four to a layer.
Meatless as written: a cheese lasagne, vegetarian at the table.
The pasta is the one brand named in this recipe, on purpose: oven-ready gluten-free lasagne sheets have no real substitute. The sauce is any marinara you like.
Leftovers keep well in the refrigerator; reheat covered at 350 degrees F until hot through.
The sheets go in slightly overlapped, four to a layer.
Meatless as written: a cheese lasagne, vegetarian at the table.
The pasta is the one brand named in this recipe, on purpose: oven-ready gluten-free lasagne sheets have no real substitute. The sauce is any marinara you like.
Leftovers keep well in the refrigerator; reheat covered at 350 degrees F until hot through.
