Cooking and Serving: 85 minutes | 8 servings
Ingredients
How to make gluten free lasagna | Frequently asked questions
Description
Prep Time: 40 minutes | Cook Time: 45 minutes | Total Time: 85 minutes | Servings: 8 servings
Ingredients
How to make gluten free lasagna
Expert tips
Frequently asked questions
Instructions
Gluten-Free Lasagna Recipe.
Notes
* Ingredients & substitution suggestions
* How to make gluten free lasagna
* Frequently asked questions
* Make Ahead, Freezing & Reheating Instructions
* Gluten-Free Lasagna Recipe
* Flavor & texture: Rich, savory tomato and beef flavor with creamy layers and
browned cheese on top.
* Easy to make: With oven ready gluten free noodles, a combination of canned
and jarred sauces, and prepared cheeses, homemade lasagna just got a lot
* Make it ahead: Assemble the dish up to a day in advance and store it in the
refrigerator, covered. Let it sit at room temperature for an hour, then bake
* Feeds a crowd: There’s enough here for 8 generous servings, so that’s dinner
tonight, lunch tomorrow!
One serving of gluten free lasagna in a white plate.
serving of gluten free lasagna in a white plate.
INGREDIENTS & SUBSTITUTION SUGGESTIONS
* Gluten free lasagna noodles: I like Whole Foods no boil gluten free lasagna
noodles. Barilla gf noodles are great too. If you use the kind that you have
to boil, be sure to boil to just barely al dente so they don’t fall apart.
* Tomato puree: Cento brand tomato puree in the big 28-ounce jar is my
* Tomato paste: The most concentrated tomato flavor you can find is in paste.
Don’t skip it! It also balances some of the moisture in the puree.
* Marinara sauce: I really like Rao’s brand, but it’s expensive so I get it on
sale whenever I can. Choose something with some texture and herbs.
* Lean ground beef: Like in our gluten free meatloaf
use 90% lean beef so I don’t have a lot of fat to drain, which means more
beef flavor in the dish. If you don’t eat beef, you can replace it with
ground dark meat turkey. You can also try chopped, sauteed ba mushrooms in place of beef.
* Salt, pepper, Italian seasoning: The classics, to brighten all the flavors.
You can replace the Italian seasoning with 3/4 teaspoon dried basil, 1/4
teaspoon dried oregano, 1/4 teaspoon dried rosemary, and 1/4 teaspoon dried
thyme. You can also just use minced dried onion and garlic powder, or
whatever seasonings you like best.
* Ricotta cheese: Trader Joe’s makes a really nice ricotta cheese, but the
traditional grocery store brands like Polly-O and Galbani are good, too. You
can try using Friendship whipped cottage cheese in its place instead, since
that has a similar texture.
* Mozzarella cheese: Adds tons of texture and flavor, and holds the dish
together. Be generous with the top layer of shredded cheese and cover the
sauce with it completely.
* Parmesan cheese: Finely grated, this adds so much depth of flavor, and also
absorbs some excess moisture from the tomato sauce and ricotta.
* Egg: Adding an egg to the cheese mixture helps to firm up the cheese, and
makes that layer really creamy, too. If you can’t have eggs, you can leave it
out but the dish will be looser.
A close up of lasagna and a piece of bread on a white plate with a fork.
close up of lasagna and a piece of bread on a white plate with a fork.
HOW TO MAKE GLUTEN FREE LASAGNA
These step make this lasagna recipe in your own home. For full instructions including
precise ingredient amounts and a
recipe card at the bottom of the page.
MAKE THE BASIC MIXTURES
Begin the ground beef with spices. Then, begin with a layer of tomato sauce on the
bottom of a greased 9-inch x 13-inch x 3-inch casserole dish. It should take
about 1 cup of sauce to cover the bottom.
Red tomato sauce in large round metal bowl with whisk.
tomato sauce in large round metal bowl with whisk.
White ricotta cheese mixture in metal round mixing bowl with large metal spoon.
ricotta cheese mixture in metal round mixing bowl with large metal spoon.
Browned beef mixture in metal saucepan.
beef mixture in metal saucepan.
Red tomato sauce on bottom of white casserole dish for lasagna.
tomato sauce on bottom of white casserole dish for lasagna.
HOW TO LAYER A LASAGNA
Place a single layer of lasagna noodles on top of the bottom layer of sauce,
cover with 1 cup of sauce, scatter 1/3 of the ground beef, and finish with 1/3
of the ricotta cheese mixture. Instead of dolloping on the cheese and spreading
it out, break the mixture into smaller pieces to cover more ground.
Lasagna assembly step 1 raw yellow lasagna noodles on tomato sauce in white
assembly step 1 raw yellow lasagna noodles on tomato sauce in white casserole
Tomato sauce on top of lasagna noodles in white casserole dish/
sauce on top of lasagna noodles in white casserole dish/
Browned ground beef scattered on top of tomato sauce in white casserole dish.
ground beef scattered on top of tomato sauce in white casserole dish.
White ricotta cheese mixture on top of ground beef on top of red tomato sauce.
ricotta cheese mixture on top of ground beef on top of red tomato sauce.
COMPLETE THE LAYERS, TOP & BAKE
Continue with 2 more layers of noodles, tomato sauce, beef, and cheese. Finish
with the rest of the tomato sauce, and plenty of shredded mozzarella cheese and
grated Parmesan cheese.
Cover with nonstick or greased aluminum foil and bake for 25 minutes at 350°F.
Increase the oven temperature to 375°F and remove the foil. Bake for 10 to 15
minutes more, or until the top is golden brown and the sauce is bubbling.
Raw yellow lasagna noodles on top of white cheese on top of tomato sauce.
yellow lasagna noodles on top of white cheese on top of tomato sauce.
Ground beef with white ricotta cheese on tomato sauce.
beef with white ricotta cheese on tomato sauce.
Shredded white mozzarella cheese and ground Parmesan cheese on top of red tomato
white mozzarella cheese and ground Parmesan cheese on top of red tomato sauce.
Nonstick aluminum foil covering rectangular casserole dish.
aluminum foil covering rectangular casserole dish.
Gluten free lasagna in white casserole dish with some lasagna removed.
free lasagna in white casserole dish with some lasagna removed.
LET THE DISH REST BEFORE SLICING WITH A SERRATED KNIFE
Whether you’ve baked the top until it’s brown and crisp, or you prefer your
lasagna more tender throughout, this is a dish that needs to sit for at least 10
minutes out of the oven. Use a large serrated knife to cut through the top, too,
and you’ll get clean slices. This way, everyone can see all the layers in that
work of art you just created!
USE NO BOIL GLUTEN FREE LASAGNA NOODLES
You have your pick of dried gluten free lasagna noodles to buy, but I really
recommend using almost any of the no-boil kinds. I really like the Whole Foods
365 brand no boil noodles, and Barilla is also great.
More traditional lasagna noodles like Tinkyada, DeBoles and Jovial require
boiling first. I don’t think they taste any better, it’s an extra step to take,
and they are more fragile once boiled.
PARBOIL TRADITIONAL NOODLES VERY LIGHTLY
If you do prefer more traditional lasagna noodles that you boil first, they do
tend to be a bit fragile. I recommend undercooking them to a very al-dente
texture so they hold their shape well. And blot them as dry as you can before
layering them into your dish.
TRY SOAKING THE NO BOIL NOODLES IN HOT WATER
If you’re at all concerned that you don’t have enough sauce to fully cover your
oven-ready noodles, soak (don’t boil) them in some hot water for about 5 minutes
right before layering them into the dish. That way, you won’t have to overbake
the dish just to get the noodles soft enough.
GROUND TURKEY INSTEAD OF BEEF
If you don’t eat beef, you can use ground turkey instead. Be sure to use dark
meat ground turkey or you won’t get the richness that ground beef provides.
ITALIAN SAUSAGE INSTEAD OF BEEF
Try replacing the ground beef with 1 pound of bulk ground Italian sausage (or
just remove the casings). Break the sausage into small pieces that resemble
ground beef as you saute it over medium-low heat in 1 tablespoon olive oil
(since the sausage will render its own fat). Allow the cooked sausage to sit
until it has reabsorbed some of its own juices and drain off any remaining fat.
Try replacing the ground beef with 1 pound chopped basmall peeled and chopped yellow onion, and 1 small green or red chopped and
seeded bell pepper. Saute the vegetables over medium-low heat in 2 tablespoons
of olive oil, stirring occasionally, until tender. Drain any excess liquid from
the vegetables and proceed with the recipe as written.
A close up side view of lasagna with herbs on top on a white plate.
close up side view of lasagna with herbs on top on a white plate.
FREQUENTLY ASKED QUESTIONS
Can I use fresh lasagna noodles in this recipe? Do I boil them first?
Yes, you can use fresh noodles and it makes an amazing lasagna! No, you don’t
boil them first. Capello brand makes fresh gluten free lasagna noodles, and you
can use our gluten free pasta recipe
lasagna pasta. I recommend making them into 8-inch long noodles. You’ll need 12
to 16 of them, depending on whether or not you want a 4th layer of noodles on
How many lasagna noodles do you need?
It depends! I use the shorter noodles, which are about 8-inches long and a
single layer requires 4 noodles. You can create 3 layer of 4, for 12 noodles
total, or 4 layers of 4, for 16 total—if your package of noodles has enough.
Barilla no boil noodles are 10 ounces a package, and there is enough for 4
layers. Whole Foods are 8.8 ounces, and there’s only enough for 3 layers.
Can I freeze leftovers?
Yes! Wrap leftover slices in freezer-safe wrap, and freeze it for busy days. If
possible, defrost in the refrigerator overnight, then reheat in the toaster
oven. It will be just as delicious as fresh from the oven.
MAKE AHEAD, FREEZING & REHEATING INSTRUCTIONS
You can easily make this dish ahead of time. Up to 1 day ahead of time, follow
the recipe instructions to prepare the sauce, meat, and cheese mixture, and
assemble the lasagna layers. Instead of baking the lasagna, cover it tightly
with plastic wrap and store it in the refrigerator. Let it sit at room
temperature, if possible, for about 30 minutes before baking.
You can store leftover prepared and fully baked lasagna for up to 2 days in a
sealed container in the refrigerator. If you haven’t already, cut the lasagna
into slices that you would like to serve individually. It’s easiest to stack
For longer storage, 2 to 3 months, freeze the leftovers. Wrap each individual
leftover slice tightly in freezer-safe wrap, and place the wrapped slices on a
flat surface in the freezer. Once they are frozen, you can combine the slices
into a freezer-safe zip-top bag and store for 2 to 3 months.
For frozen leftover slices, allow them to defrost in the refrigerator overnight.
For refrigerated leftovers, sprinkle them lightly with water, place on greased
aluminum foil, and reheat at 325°F in the toaster oven for about 15 minutes. It
will be just as delicious as fresh from the oven. For faster reheating,
microwave on low power for 1 minute 30 seconds.
An overhead view of lasagna in a metal pan.
overhead view of lasagna in a metal pan.
Go Ad-Free
GLUTEN-FREE LASAGNA RECIPE
Prep Time: 40 minutes mins
Cook Time: 45 minutes mins
Setting time: 15 minutes mins
Classic gluten free lasagna that tastes just like you remember. Go all out with
this easy recipe, and bring back the ultimate comfort food!
* 28 ounces pure tomato puree, or whole peeled tomatoes in their juices,
* 5 ounces tomato paste
* 24 ounces jarred tomato basil marinara sauce, Rao’s brand is my favorite
(if I can find it on sale!)
* 1 teaspoon kosher salt
* 1 pound 85-90% lean ground beef
* ¼ teaspoon kosher salt
* ¼ teaspoon freshly ground black pepper
* 1 ½ teaspoons dried Italian seasoning
FOR THE CHEESE MIXTURE
* 16 ounces container ricotta cheese
* 4 ½ cups (16 ounces) shredded mozzarella cheese, divided
* 1 ¼ cups (120 g) grated Parmesan cheese or Pecorino Romano, divided
* 1 egg, at room temperature
* ¼ teaspoon kosher salt
* ¼ teaspoon freshly ground black pepper
* 12 gluten free no-boil lasagna noodles, (enough for 3 layers of noodles)
* 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.
* In a large mixing bowl, place the tomato puree, tomato paste, marinara sauce
and salt, and whisk to combine well. Set the tomato sauce aside.
* In a large skillet over medium heat, add the ground beef. Break up the meat,
stir, and cook until browned, stirring occasionally.
* As it cooks, sprinkle the salt, pepper and Italian seasoning over the top,
* Allow the beef to sit for about 5 minutes to absorb the rendered juice. Drain
any remaining fat and set the meat aside.
PREPARE THE CHEESE MIXTURE.
* In a medium mixing bowl, mix together the ricotta, 3 cups shredded
mozzarella, 1 cup Parmesan, the egg, salt, and pepper until thoroughly
* Mix together the remaining 1 1/2 cups mozzarella and 1/4 cup Parmesan in a
small bowl. Set aside for topping the lasagna.
* Preheat your oven to 350° F. Grease a 9-inch x 13-inch x 3-inch casserole
ASSEMBLE THE LASAGNA LAYERS.
* Spread slightly more than 1 cup of tomato sauce in an even layer over the
bottom of the prepared casserole dish.
* Cover with a layer of lasagna noodles, overlapping them just * Add another 1 cup sauce, then 1/3 of the meat, followed mixture. Break up the cheese mixture into small clumps and scatter it as
evenly as possible across the dish.
* Add another layer of lasagna noodles and gently press down to compact the
first layer. Follow with 1 cup of sauce, covering the noodles completely. Add
another 1/3 of the total meat, another 1/3 of the total cheese mixture.
* Repeat with a third layer of noodles, gently pressing down each layer, and
finish with a final cup of sauce, and the remaining meat and ricotta cheese
mixture in the same manner as before.
* If you have enough for a third layer of lasagna noodles, top the mixture with
* Top with the remaining tomato sauce and reserved mozzarella and Parmesan
cheeses. Be sure to cover the whole dish with these cheeses, especially
around the perimeter. They will help hold the whole dish together and absorb
* Cover the dish completely with nonstick or greased aluminum foil.
* Place the dish in the center of the preheated oven and bake for 25 minutes.
* Increase the oven temperature to 375°F, uncover the dish and continue to bake
until the edges are bubbling and the cheese has browned, another 10 to 15
minutes. For a very browned top, turn on your oven’s broiler.
* Remove the lasagna from the oven and let the lasagna sit for 10-15 minutes
before slicing with a serrated knife and serving.
About the lasagna noodles.
If you are using Barilla no boil gf noodles, the package is big enough for 4
layers of 4 noodles each. Whole Foods brand is only 8.8 ounces, which is enough
for 3 layers of noodles, with a couple noodles left over.
If you are using traditional gluten free 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.
* 1 tablespoon olive oil
* 1 ½ cups diced white onion
* 1 ½ tablespoons minced garlic
* ⅛ teaspoon red pepper flakes
* ⅔ cup (5 ⅓ fluid ounces) red wine
* 18 ounce can diced tomatoes undrained
* 14.5 ounce can diced tomatoes undrained
* 6 ounce can tomato paste
* 1 ½ teaspoons dried parsley
* 2 tablespoons chopped fresh basil
* 1 ¼ teaspoons kosher salt, or to taste
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
Nutrition information.
Nutrition information is per serving, assuming a dish divided into 8 equal
servings, and is approximate from an online nutrition calculator. It should not
| Cholesterol: 150mg | Sodium: 1768mg | Potassium: 1200mg | Fiber: 5g | Sugar:
11g | Vitamin A: 1995IU | Vitamin C: 20mg | Calcium: 626mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an
Lasagna with herbs on top on a white plate being scooped with a metal spatula
with herbs on top on a white plate being scooped with a metal spatula
Lasagna on a white plate and lasagna in a metal pan below
on a white plate and lasagna in a metal pan below