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.

Prep Time 15

Cook Time 1

Resting Time 15

Total Time 1 30

servings

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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 9x13 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.