Gluten-Free Lasagne with Cauliflower Gnocchi
Gluten-free lasagne made easy using cauliflower gnocchi! These soft, doughy gnocchis replace the traditional lasagne sheets for a lightened-up version of the classic pasta dish. With simple ingredients like tomato sauce and cheese, this recipe couldn’t be easier to make.
Equipment
- baking dish
- large bowl
Ingredients
- 2 bags cauliflower gnocchi
- 28 oz. crushed or peeled canned tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Italian seasoning
- 8 oz. shredded mozzarella
- 1/2 cup grated parmesan cheese
- 8 oz. whole milk ricotta
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- In a large bowl, combine the 28 oz. crushed or peeled tomatoes, 1 tsp salt, ½ tsp black pepper, 1 tbsp Italian seasoning, 1 tsp garlic powder, & 1 tsp onion powder. Mix to break up large clumps in the tomatoes.
- In a large baking dish, spread ½ the tomato sauce in the bottom of the dish. Then, spread all of the cauliflower gnocchi in a layer.
- Spread ½ the ricotta cheese and sprinkle ½ the mozz and parmesan on top.
- Pour the rest of the tomato sauce on top with the remaining cheese.
- Bake, covered, for 50 minutes. Uncover and bake for the remaining 10, broiling on high at the end to brown the top if desired.