A perfect homemade lasagna recipe that works every single time has been my goal for a while now! I grew up with a mom who was a great cook, but like most great cooks, she didn’t measure much. So it’s no surprise she made a great lasagna but of course… there was no recipe for it. One thing that tends to happen without a recipe is sometimes the lasagna is perfectly juicy and other times it’s on the dry side. And then there’s the complete disaster when it’s basically soup. All this is easily avoided now that I’ve got the perfect measurements down pat. You’ll even find my new favorite variation below using fresh mozzarella in the center for an ultra-cheesy version. Because after all… who can say no to more cheese?! So simple, yet definitely a game changer for gluten-free lasagna. And no we’re not using the ‘no boil’ gluten-free noodles which tend to be mushier, and also have some not so great additives in them. We’re just using 100% brown rice lasagna noodles, but there’s no need to pre-cook them before you assemble the lasagna. So let’s get to it and make this cheesy wonder.
How to make this recipe step by step
This recipe was published in 2022, but has been updated in 2023 with more tips and information. Then add the Italian seasoning, blended fire-roasted tomatoes, and cooked sausage, and simmer until thickened, 10-15 minutes. If you’re using pre-made jarred sauce, you can skip the simmering and add the browned sausage to the jarred sauce along with the Italian seasoning. Omit the Italian seasoning if your sauce already contains oregano. Use any broken noodles for the short side as pictured above, or break noodles as needed. Step 7: Bake covered until bubbly and the noodles are mostly tender, about 40 minutes. Then uncover and bake another 10-15 minutes until the cheese is browning on top. When the lasagna is done, let set for 10 minutes, then cut it into slices and serve. You can also serve it immediately, but the few minutes of cooling to set up helps you to lift the pieces out more easily.
