Classic Homemade Lasagna (gluten-free, whole wheat options)

This homemade lasagna has homemade red wine sauce, a super creamy cheese filling and can be made with gluten-free, whole wheat or regular noodles.

In a large pot over medium heat, cook the onion in the olive oil until the onion is softened, about 6-9 minutes. Add the garlic and cook for another minute. Add the red pepper flakes and red wine and cook for about 3-5 minutes or until most of the wine has been absorbed. Add the remaining sauce ingredients and simmer over low heat for about 15-20 minutes, stirring occasionally. Add more salt to taste. Remove from the heat and let cool while preparing the rest of the lasagna.
1 tablespoon olive oil, 1 1/2 cups (200 grams) onion, 1 1/2 tablespoons (15 grams) garlic, 1/8 teaspoon red pepper flakes, 2/3 cup (158 ml) red wine, 28 ounces (794 grams) canned diced tomatoes, 14.5 ounces (411 grams) canned diced tomatoes, 6 ounces (170 grams) tomato paste, 1 1/2 teaspoons dried parsley, 2 tablespoons (7 grams) fresh basil, 1 1/4 teaspoons salt

In a large skillet over medium heat, add the ground beef and sprinkle the salt, pepper and Italian seasoning over the top. Break up the meat, stir, and cook until browned, stirring occasionally. Drain the fat and set the meat aside.
1 1/2 pounds (680 grams) ground beef, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 1/2 teaspoons dried Italian seasoning

In a medium mixing bowl, mix together the ricotta, 3 cups (340 grams) shredded mozzarella, 1 cup (96 grams) Pecorino Romano, egg, salt and pepper until thoroughly combined. Set aside. Mix together the remaining 1 cup (113 grams) mozzarella and 1/4 cup (24 grams) Pecorino Romano in a small bowl. Set aside for topping the lasagna. Preheat the oven to 350° F (175° C).
15 ounce (425 grams or 1 3/4 cups) ricotta cheese, 4 cups (453 grams) shredded mozzarella, 1 1/4 cups (120 grams) Pecorino Romano, 1 egg, 1/4 teaspoon salt, 1/4 teaspoon pepper

Spread slightly more than 1 cup of tomato sauce over the bottom of a 9″x 13″ x 3″ baking dish. Cover with a layer of lasagna noodles, overlapping them just by a little bit. Add another 1 cup sauce, then 1/3 of the meat, followed by 1/3 of the cheese mixture. Add another layer of lasagna noodles and gently press down to compact the first layer. Repeat two more layers, gently pressing down each layer, and top off with the remaining sauce and reserved cheese. Bake for 30-40 minutes or until the edges are bubbling and the cheese has browned. If you don’t want the cheese thoroughly browned, cover the lasagna before baking and remove the foil for the last 10 minutes.
12 to 16 lasagna sheets
Let the lasagna sit for 10-15 minutes before serving.

If you are using traditional dried lasagna noodles that must be boiled, first boil them to an al-dente texture and lay them out on tea towels to dry slightly before proceeding with the recipe as directed.
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields 8-10 servings. The nutritional info was calculated based on 10 servings.
Source: My post on Gluten-free on a Shoestring – Gluten-free Lasagna.