Recipes & Cooking Recipes by Diet Gluten-Free Gluten Free Cheesy Pesto-Meatball Lasagna Rolls Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 29, 2016 Rate PRINT Share Trending Videos Close this video player Prep Time: 35 mins Bake Time: 55 mins Total Time: 35 mins Servings: 6 Jump to Nutrition Facts Ingredients 3 cup Quick Gluten-Free Marinara Sauce (recipe below) or gluten-free bottled pasta sauce 12 dried gluten-free lasagna noodles 1 egg, lightly beaten 8 ounce mozzarella cheese, shredded (2 cups) 4 ounce Parmesan cheese, finely shredded (1 cup) ½ cup finely chopped onion (1 medium) ½ cup finely chopped green sweet pepper (1 small) 2 tablespoon gluten-free basil pesto or dried tomato pesto 1 pound lean ground beef Fresh basil (optional) Quick Gluten-Free Marinara Sauce 2 28-oz cans whole tomatoes, undrained 6 tablespoon snipped fresh basil 2 tablespoon olive oil 2 cloves garlic, minced 1 teaspoon crushed red pepper ½ teaspoon salt ½ teaspoon ground black pepper Directions If using, prepare 20-Minute Marinara Sauce. Cook lasagna noodles according to package directions, except cook for 2 minutes less than the suggested time; drain. Place noodles in a single layer on a sheet of greased foil. Meanwhile, preheat oven to 350°F. In a large bowl combine egg, 1 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, the onion, sweet pepper, and pesto. Add ground beef; mix well. Divide mixture into 12 portions. Mound each portion at the end of each noodle and roll up; arrange filled noodles in a 3-quart rectangular baking dish. Pour the 20-Minute Marinara Sauce or bottled pasta sauce over filled noodles. Bake, covered, for 45 minutes. Sprinkle with the remaining 1 cup mozzarella cheese and the remaining 1/2 cup Parmesan cheese. Bake, uncovered, about 10 minutes more or until cheeses are melted. If desired, garnish with basil. Quick Gluten-Free Marinara Sauce Place tomatoes in a food processor or blender. Cover and process or blend until nearly smooth. Stir in basil; set aside. In a large skillet heat oil over medium heat. Add garlic; cook and stir until garlic is lightly browned. Stir in tomato mixture, crushed red pepper, salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered for 10 minutes. Use on pasta, pizzas, and bruschetta. Rate It Print Nutrition Facts (per serving) 585 Calories 28g Fat 47g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 585 % Daily Value * Total Fat 28g 36% Saturated Fat 12g 60% Cholesterol 124mg 41% Sodium 1009mg 44% Total Carbohydrate 47g 17% Total Sugars 6g Protein 38g 76% Vitamin C 26.5mg 29% Calcium 512mg 39% Iron 4.7mg 26% Potassium 724mg 15% Folate, total 28.8mcg Vitamin B-12 2.5mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.