gluten free lasagna

a recipe by
Linda Kauppinen
Greenwood, FL

My sister HAS to eat gluten free and this has me trying to create recipes that not only have a great texture but also have great flavor too. Anyone who is striving for gluten free can attest to how difficult these 2 things are hard to find. Its my hope you enjoy this recipe as much as we did!

serves 4 to 6
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For gluten free lasagna

  • 5 lg
    russet potatoes (sliced thinly)
  • 1 lb
    ricotta cheese
  • 1 lb
    cottage cheese
  • 2 tsp
    pepper, fresh ground
  • 1 c
    asiago, romano cheese blend
  • 2 lb
    mozzarella cheese
  • sauce of your choice (i make my own meat sauce)

How To Make gluten free lasagna

  • 1
    Using a mandolin, slice your potatoes thin, almost potato chip thin.
  • 2
    Preheat your oven to 350 degrees
  • 3
    on a 9x13 baking sheet lined with parchment paper, lay down your potato slices slightly overlapping and top with half the asiago romano cheese blend. Bake in the oven at 350 degrees until cheese is melted. Remove from oven and allow to cool. Repeat. NOTE: This will be your pasta replacement and you will need 2 of these layers. Yes you can do both at the same time if you wish.
  • 4
    In a bowl mix the Ricotta cheese, cottage cheese & ground pepper until blended. Set aside.
  • 5
    In a 9x13 deep sided baking pan, put your base layer of sauce. Lay 1 potato sheet on the sauce. Another layer of sauce, then 9 generous scoops of ricotta cheese blend and top with a generous amount of shredded mozzarella cheese. Top with 2nd potato sheet and repeat instructions.
  • 6
    Bake in 350 degree preheated oven for 30 minutes. Serve with salad and garlic bread. Enjoy!