Simple, One-Pot Gluten-Free Lasagna Soup
It’s the time of year for warm comfort foods, one pot meals and trying new things!
You know all too well the demands of eating gluten-free. Throw in a few extra variables like kids and work schedules and sometimes it can get a bit overwhelming. We’ve teamed up with Jennifer Bigler of Living Freely Gluten-free to bring you a delightful spin on the classic lasagna recipe that takes the hassle out of this crowd pleaser in the form of layers, bake time and 9X12 pans—you won’t need those, this one’s a soup!
Sometimes gluten-free lasagna can be a tricky bake to ensure that the noodles are cooked all the way through and have that desirable texture. What we love about this recipe is the simplicity and delicious flavor—each bite of noodles swimming in a delicious concoction of spices and broth make for soft gluten-free noodles that hold all the best Italian flavors in one bite!
The Fixin’s
- 1 tbsp Avocado Oil
- 1 medium onion diced
- 2 tbsp minced garlic
- 1 red bell pepper seeded and diced
- 1 orange bell pepper seeded and diced
- 1 1/2 lbs ground beef
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried marjoram
- 1 tsp dried parsley
- 1 tsp sea salt
- 1/4 tsp pepper
- 1 tsp granulated garlic
- 4 cups beef broth
- 1 15 oz can tomato sauce
- 2 tbsp tomato paste
- 2 1/2 cups broken gluten free lasagna pieces
Directions:
Using a Dutch oven, on medium heat, sauté your onions and garlic in a cooking oil of your choice.
When soft add the red and orange bell pepper and sauté for 5-10 minutes more.
Add your beef, brown and season.
Once the beef is 75% cooked, add your broth, tomato paste and sauce.
Bring to a boil and add your favorite gluten-free pasta (Banza or Jovial make for some good options). It doesn’t have to be lasagna noodles but It can be if that’s your preference!
Noodles should be al dente in about 10 – 12 minutes.
Garnish with your favorite toppings like parmesan and fresh basil.
Kind thanks to Jennifer Bigler for sharing this recipe with us! Jennifer is a member of GIG’s Board of Trustees, representing the voices of the larger gluten-free community. She’s a mother, a cookbook author, and a gluten-free champion sharing her wisdom and lived experiences with food allergies and autoimmune disease. We’re grateful to be in partnership with this powerhouse inspiration and hope that you’ll follow her for more tips and tricks!