This classic homemade lasagna has homemade red wine sauce, a super creamy cheese filling and can be made with gluten-free, whole wheat or regular noodles.
I posted this gluten-free lasagna over on Gluten-free on a Shoestring and wasn’t going to share it over here, just because I try to stick to the baked goods, but… you know. It was either this or nothing.
I’m having one of those spells where nothing I make works. For weeks, I’ve had nothing but failures. Today I spent my day making a bundt cake, writing the post (because I was positive that the recipe was a winner), taking pictures and when I cut into the cake to take a picture of the inside, I found out that it waaay too moist. It just kind of collapsed.
This lasagna, though, is the total opposite of a failure. It’s my favorite main dish ever. I could eat it every day.
I’ve been making this for years but rarely make it because it takes a ton of time. But it yields a lot! I always freeze a bunch and reheat it on busy days.
Since I so rarely make lasagna, I go all out and make homemade ricotta. All you need is milk, cream, lemon juice and salt!
It’s incredibly easy and the result is so much more creamy and delicious than the store-bought kind. I make the ricotta the night before I prepare the lasagna so that I have one fewer step to do the next day.
I’ve also made it with homemade lasagna noodles but then it becomes absurdly time-consuming. That’s saved for anniversaries and other special occasions!
One thing I’ve started doing recently is adding an egg to the cheese mixture. I had always wondered why anyone would want to add egg to lasagna.
I was thinking that it’d make it eggy, which didn’t sound very nice, but maybe that it’d help firm up the cheese, making the lasagna easier to cut. Surprisingly for me, it wasn’t easier to cut but the cheese layer was even creamier than usual.
Definitely give it a try if you haven’t before!
There’s a range in the number of lasagna noodles listed due to the different sizes. If you use the really long lasagna noodles that fit the width of a casserole dish (about 13″ long), then you’ll only need 12 noodles.
If you use the shorter noodles, you’ll need 16. If you only have access to the thicker kind of noodles that you have to boil, you may want to consider only using three layers of noodles, as opposed to the four called for in this recipe.
You’ll also, of course, need to boil the noodles first. And you can use gluten-free, whole wheat or regular noodles. I’ve used them all and they’re all great. For grain-free, you could try these lasagna noodles! I’ve heard great things about them.
I used a 9-inch x 13-inch x 3-inch pan and it was just large enough for this recipe. If you have a dish that’s slightly bigger than that, use it, just to be on the safe side. I definitely don’t recommend using a smaller one!
If this classic homemade lasagna isn’t exciting enough for you, try this Mexican Lasagna or Cheesy Buffalo Chicken Lasagna, both of which can be made gluten-free. These Butternut and Sausage Hash Lasagna Rolls also look interesting!