Classic gluten free lasagna that tastes just like you remember. Go all out with this easy recipe, and bring back the ultimate comfort food!
Classic gluten free lasagna is easy to make and tastes just like you remember. Go all out with this easy recipe, and bring back the ultimate comfort food!
Why I love this 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 simpler.
- 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 and serve.
- Feeds a crowd: There’s enough here for 8 generous servings, so that’s dinner tonight, lunch tomorrow!
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 favorite.
- 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: I like to 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 baby portabella 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.
How to make gluten free lasagna
These step by step photos are meant to give you an idea of what it’s like to make this lasagna recipe in your own home. For full instructions including precise ingredient amounts and a printable recipe, please scroll down to the recipe card at the bottom of the page.
Make the basic mixtures
Begin by preparing the tomato sauce mixture, the cheese mixture, and browning the ground beef with spices. Then, cover the bottom of a greased 9-inch x 13-inch x 3-inch casserole dish with a little over a cup of the tomato sauce.
Assemble the first lasagna layers
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.
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, uncover the dish, and bake for 10 to 15 minutes more, or until the top is golden brown and the sauce is bubbling.
Recipe tips & tricks
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 use them
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.
Frequently asked questions
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 to make fresh 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 the lasagna.
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.
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.
Yes! Assemble everything up to 1 day ahead of time and store it in the refrigerator, covered. Let it sit at room temperature, if possible, for a bit before baking.
If you don’t eat beef, you can use ground dark meat turkey instead. You can also try chopped, sauteed baby portabella mushrooms in place of beef, but be sure to drain the liquid from the mushrooms after you saute them.
Gluten Free Lasagna
Classic gluten free lasagna that tastes just like you remember. Go all out with this easy recipe, and bring back the ultimate comfort food!
Yield: 8 servings
Prevent your screen from going dark
Ingredients
For the sauce (See Recipe Notes)
- 28 ounces pure tomato puree or whole peeled tomatoes in their juices, blended until smooth
- 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
For the meat
- 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) (See Recipe Notes)
Instructions
-
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.
Prepare the sauce.
-
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.
-
If you’d prefer a completely homemade sauce, please the recipe notes for instructions.
Prepare the meat.
-
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, and mix to combine.
-
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 combined. Set aside.
-
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 dish.
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 by a little bit.
-
Add another 1 cup sauce, then 1/3 of the meat, followed by 1/3 of the cheese 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 them.
-
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 any excess moisture.
Bake the lasagna
-
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.
Notes
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.
For homemade sauce
- 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 rest of the lasagna.
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 be relied upon.
Nutrition
Calories: 685kcal | Carbohydrates: 56g | Protein: 43g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 150mg | Sodium: 1768mg | Potassium: 1200mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1995IU | Vitamin C: 20mg | Calcium: 626mg | Iron: 5mg
Gluten Free Lasagna
Classic gluten free lasagna that tastes just like you remember. Go all out with this easy recipe, and bring back the ultimate comfort food!
Yield: 8 servings
Prevent your screen from going dark
Ingredients
For the sauce (See Recipe Notes)
- 28 ounces pure tomato puree or whole peeled tomatoes in their juices, blended until smooth
- 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
For the meat
- 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) (See Recipe Notes)
Instructions
-
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.
Prepare the sauce.
-
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.
-
If you’d prefer a completely homemade sauce, please the recipe notes for instructions.
Prepare the meat.
-
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, and mix to combine.
-
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 combined. Set aside.
-
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 dish.
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 by a little bit.
-
Add another 1 cup sauce, then 1/3 of the meat, followed by 1/3 of the cheese 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 them.
-
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 any excess moisture.
Bake the lasagna
-
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.
Notes
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.
For homemade sauce
- 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 rest of the lasagna.
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 be relied upon.
Nutrition
Calories: 685kcal | Carbohydrates: 56g | Protein: 43g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 150mg | Sodium: 1768mg | Potassium: 1200mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1995IU | Vitamin C: 20mg | Calcium: 626mg | Iron: 5mg
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Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
