Gluten-Free Lamb Lasagne

Indulge in the rich, comforting flavors of Gluten-Free Lamb Lasagne, a hearty twist on the classic Italian favorite. This recipe layers tender gluten-free lasagna noodles with a savory lamb ragu made from caramelized vegetables, robust red wine, and aromatic herbs, ensuring bold, satisfying flavors in every bite. A creamy, nutmeg-scented béchamel sauce and a generous blend of melted mozzarella and Parmesan create the ultimate cheesy, gluten-free masterpiece. Perfect for family dinners or special occasions, this lasagne bakes to golden perfection and is elegantly finished with fresh parsley. Wholesome, flavorful, and gluten-free, this dish is guaranteed to become a crowd-pleasing favorite!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 12 pieces Gluten-free lasagna noodles
• 2 tablespoons Olive oil
• 1 pound Ground lamb
• 1 large, finely chopped Onion
• 3 minced Garlic cloves
• 1 medium, finely chopped Carrot
• 1 finely chopped Celery stalk
• 2 tablespoons Tomato paste
• 14.5 ounces Canned diced tomatoes
• 0.5 cup Red wine
• 1 cup Beef broth
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 tablespoons Unsalted butter
• 4 tablespoons Gluten-free flour
• 2 cups Whole milk
• 0.25 teaspoon Nutmeg
• 0.5 cup, grated Parmesan cheese
• 2 cups, shredded Mozzarella cheese
• 2 tablespoons, chopped Fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat the olive oil in a large skillet over medium heat. Add the ground lamb and cook until browned, breaking it apart with a spoon, about 5 minutes.

Step 3

Add the finely chopped onion, minced garlic, carrot, and celery to the skillet. Cook until the vegetables are softened, about 8 minutes.

Step 4

Stir in the tomato paste and cook for 2 minutes. Add the canned diced tomatoes, red wine, and beef broth. Season with dried oregano, dried basil, salt, and black pepper.

Step 5

Bring the mixture to a simmer and cook for about 30 minutes until the sauce thickens, stirring occasionally.

Step 6

While the sauce simmers, prepare the béchamel sauce. In a medium saucepan, melt the butter over medium heat. Stir in the gluten-free flour and cook for 1 minute to remove the raw flavor.

Step 7

Gradually whisk in the milk. Continue to whisk over medium heat until the mixture thickens and becomes smooth, about 10 minutes.

Step 8

Stir in the nutmeg and Parmesan cheese until the cheese is melted. Remove from heat and set aside.

Step 9

Cook the gluten-free lasagna noodles according to the package instructions and drain.

Step 10

To assemble the lasagna, spread a thin layer of the lamb sauce on the bottom of a 9x13 inch baking dish.

Step 11

Lay down a layer of gluten-free lasagna noodles. Top with a layer of lamb sauce, followed by a layer of béchamel sauce. Sprinkle with mozzarella cheese.

Step 12

Repeat the layers until all ingredients are used, finishing with a layer of béchamel sauce and mozzarella on top.

Step 13

Cover with aluminum foil and bake in the preheated oven for 25 minutes.

Step 14

Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbling.

Step 15

Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	3132.7 grams (3132.7g)

Amount per serving	% Daily Value*
Calories	6070

Total Fat 273.10g	350%
Saturated Fat 116.90g	585%
Polyunsaturated Fat 14.70g
Cholesterol 818mg	273%
Sodium 7869mg	342%
Total Carbohydrate 640.80g	233%
Dietary Fiber 40.80g	146%
Total Sugars 68.60g
Protein 259.60g	519%

Vitamin D 269IU	1345%
Calcium 3137mg	241%
Iron 28mg	153%
Potassium 5277mg	112%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.6%

Protein: 17.1%

Carbs: 42.3%