By Wendy Stoltz / Last Modified On March 22, 2023
A classic, homemade gluten free lasagna recipe that is full of flavor and filling. I've included shortcuts for getting this gluten free lasagna in the oven quicker. You can double this recipe to feed a crowd.
If you like from-scratch gluten free dinners you'll want to make my Gluten Free Beef Stew. My Gluten Free Pizza Recipe is also a tasty weeknight (or weekend) meal.
Gluten Free Lasagna Recipe
We've been enjoying lasagna for years. My dad used to make it at least once a month, and then for Christmas. We've made some adjustments to this family lasagna recipe that we think you'll love. Including adding in pro-tips and shortcuts for getting your lasagna in the oven quicker.
With this gluten free lasagna recipe, you can add addition ingredients like chopped veggies, spinach, or other cheese varieties. This lasagna is great as-is but you can definitely customize it to fit your palate.
Ingredients in Gluten Free lasagna
- Gluten-free noodles (oven ready)
- Ground beef, or ground turkey
- Onion
- Garlic
- Crushed tomatoes
- Tomato sauce
- Tomato paste
- Basil
- Oregano
- Salt
- Pepper
- Egg
- Ricotta
- Parmesan
- Dried parsley
- Shredded Mozzarella
How to layer a lasagna
This is how I personally like to layer gluten free lasagna. You can layer it how you like.
- Spread a little sauce on the bottom of the pan.
- Add a layer of lasagna noodles over the sauce.
- Spread half the ricotta mixture over the noodles.
- Spread half the sauce mixture over the noodles.
- Add the second layer of lasagna noodles, ricotta mixture, and sauce mixture.
- Top with shredded mozzarella.
We doubled this gluten free lasagna recipe and baked it in a 15X10X2 pan (shown in the photos).
Shortcuts for making Lasagna
You don't need to make everything from scratch. This gluten free lasagna recipe is a from-scratch homemade lasagna but here are a few things you can swap out for a quicker option.
- Noodles - Get oven ready, no boil noodles. We like Barilla gluten free oven ready lasagna noodles.
- Sauce - Instead of making the sauce from scratch use your favorite marinara. Simply brown the beef, add the sauce and layer.
- Ricotta Filling - If you're not a fan of ricotta filling you can leave it out. When I leave the ricotta out, I layer the noodles and sauce with another layer of mozzarella or Parmesan cheese. You could also make a decadent bechamel sauce instead.
- Microwave Lasagna - If you used cooked lasagna noodles, you can microwave your lasagna. Simply cover with a couple of paper towels (to prevent splatter) and microwave for 5 minutes. If you want a crispy cheesy top, place the microwaved lasagna under the broiler for 5 minutes. Everything going into the lasagna is cooked.
Do you have any tips for making gluten free lasagna? Please leave it in the comments below.
Pro tips for making gluten free lasagna
- Use lean beef, or turkey. Beef that is higher in fat releases more oils/fat into the lasagna.
- You can use fresh or dried spices in this lasagna recipe.
- Use unsalted or low sodium canned tomatoes, tomato sauce, and tomato paste and adjust the salt to taste.
Gluten Free Lasagna Noodles
Here is our list of best gluten free lasagna noodles.
- Jovial Gluten Free Lasagna Noodles
- Barilla Gluten Free Oven Ready Lasagna Noodles (they're no-boil)
- Simply Balanced Gluten Free Oven Ready Lasagna Noodles (they're no-boil) - found at Target
- Mueller's Gluten Free Oven-Ready Lasagna (they're no boil, a mix of corn and rice)
What to serve with Gluten Free Lasagna?
- Salad
- Lemon Asparagus
- Gluten Free Breadsticks
- A slice of Gluten Free Bread
- Kale Salad with Cranberries
- Banoffee Pie Ice Cream
If you like to serve your lasagna with garlic bread, either make my gluten free bread sticks and add garlic salt or make garlic bread by spreading garlic butter on gluten free bread and broiling it in the oven. If you're looking for a grain-free version try this Keto Lasagna with Zucchini Noodles.
Did you make this Gluten Free Lasagna? Let us know what you think of it in a comment below.
Gluten Free Lasagna
A classic, homemade gluten free lasagna recipe that is full of flavor and filling. I've included shortcuts for getting this gluten free lasagna in the oven quicker.
Ingredients
- 5 oz. Gluten-free noodles, cooked per packaging (or use oven-ready)
- 1 lb. ground beef (or ground turkey)
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 can (14.5 oz.) crushed tomatoes
- 8 oz. tomato sauce
- 6 oz. tomato paste
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 egg, whisked
- 2 cups ricotta cheese
- ½ cup grated Parmesan
- 1 tablespoon dried parsley
- 8 oz. shredded Mozzarella
Instructions
- Preheat oven to 375 degree F. Spray a 9 x 13 - inch baking pan with oil; set aside.
- Cook noodles according to package; set aside. Skip this step if you're using oven ready gluten-free lasagna noodles.
- For the sauce: In a large saucepan cook beef, onion, and garlic until the meat is brown. Break the meat apart as it cooks.
- Add the un-drained tomatoes, tomato sauce, tomato paste, basil, oregano, salt and pepper and stir until combined.
- Bring the sauce to a boil then reduce the heat and simmer for 5 minutes, stirring occasionally.
- For the ricotta filling: combine the whisked egg, ricotta, Parmesan cheese, and dried parsley.
- To layer the gluten free lasagna: Spread a little sauce on the bottom of the pan. Add a layer of lasagna noodles over the sauce. Spread half the ricotta mixture over the noodles. Then spread half the sauce mixture over the noodles. Add the second layer of lasagna noodles, ricotta mixture, and sauce mixture. Top with shredded mozzarella.
- Place the lasagna pan on a baking sheet and bake for 30 to 35 minutes or until heated through. If you're using oven-ready noodles, cover the lasagna with foil and bake for 40-45 minutes. Remove the foil, then bake an additional 10 minutes.
- Remove from the oven and let rest for 10 minutes before serving.
Notes
- Use lean beef, or turkey. Beef that is higher in fat releases more oils/fat into the lasagna.
- You can use fresh or dried spices in this lasagna recipe.
- Use unsalted or low sodium canned tomatoes, tomato sauce, and tomato paste and adjust the salt to taste.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 577Total Fat: 31gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 156mgSodium: 1137mgCarbohydrates: 29gFiber: 3gSugar: 9gProtein: 46g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
ardea tamraz
i was just wondering how to join
chrystal
Hi Ardea,
I'm not sure what you mean. If you want to sign up for my newsletter you can enter in your email in the form at the top of the page.
Best,
Chrystal
Niamh
YUM! I made this for a a baby shower and everyone loved it! Thanks so much for all of the great tips. I have been gluten free practically my whole life and your website has the best GF recipes for all occasions!
chrystal
I am so glad you are loving my recipes. Thank you for letting me know.
Best,
Chrystal
Mare
Hi. Looks great. It's my first time using the GF no bake barilla sheets....How far in advance can I assemble? With the regular no bake sheets I assemble two or three days ahead of baking. Thank you!!
chrystal
Hi Mare,
You can use these the same way, and assemble 2-3 days in advance.
Best,
Chrystal
Connie Kinnear
Can you use Prego Italian Sausage sauce? Is it gluten free?
chrystal
You can use any gluten free sauce you want. Their website shows it as gluten free. Please check the label.
Best,
Chrystal
Wendi
If i am using my own pasta sauce how much should I use?
Linda
Hello. Very tasty, but when I cut after letting it rest for 10 minutes, it was runny and didn’t keep it shape like shown in your photos.
Linda
chrystal
Hi Linda,
Did you change anything about the recipe? Also, did you drain the fat from the beef before you made the sauce? I am glad that you liked it.
Best,
Chrystal
Janet
What size pan does the recipe call for? 9 x 13 or 8 x 8????
Thank you,
Janet
chrystal
Hi Janet,
It's 9x13.
Best,
Chrystal
Michelle Moreland
WOW! This was great! I used Italian turkey sausage and did not drain any excess liquid because I thought the oven ready noodles might need it. I also used a can of marinara sauce so didn't add any of the spices SO EASY this way.
chrystal
I am so glad you loved it. Thank you for sharing what you used.
Best,
Chrystal
Elaine Lengyel
I wanted to make this for Christmas. Can it be frozen? If so, cook it frozen or defrost it? If frozen how long should I cook it. Thank you.
chrystal
You can make this lasagna and freeze it. You can defrost it or you can cook it frozen. If you cook it from frozen it will take a bit longer.
Best,
Chrystal
Jan
So, just to be clear, you cover the dish with foil before baking, with either kind of noodles?
chrystal
You can cover it with any noodle, but I suggested covering it with oven-ready noodles because it helps hold the moisture in to cook the noodles properly. I hope that helps.
Best,
Chrystal
Shannon
I've made this recipe a few times now and it's AMAZING (I'm also a vegetarian so I've made it using Beyond Beef Ground and it's perfect), I'm making it again for our family Christmas dinner at my MIL's house and I was wondering what you thought about reheating? I was thinking about making it the day prior, keeping it in the fridge overnight and then reheat it for dinner in the oven? Do you think it'll be okay that way?
chrystal
You should be find reheating it.
Best,
Chrystal
Kathy Odom
This was so easy to make and super delicious.
Thanks for a great recipe!
One issue in the directions: It says to "Then spread half the sauce mixture over the noodles. Add the second layer of lasagna noodles,"...
I think you mean spread half of the sauce over the RICOTTA layer.
I'm looking forward to trying more of your gluten free recipes!
Claudia
Very good recipe! I made it today for dinner to celebrate my sister-in-law’s birthday and everyone loved it. I used lean ground turkey and did three layers of lasagna sheets rather than two.
Tina Harrison
This was so delicious! Thank you Chrystal for yet another fantastic GF recipe (I make many of your recipes repeatedly and thank you for changing our lives with recipes that don't make me miss gluten even though it's just my husband who can't eat it!). I used Organic Yellow Lentil & Brown Rice Gluten Free Lasagna no boil noodles from Whole Foods. Seriously delicious - had an al dente texture that was just perfect. I used ground turkey, and Rao's Mushroom and Pepper sauce (24 oz) with an extra 15 oz can of crushed tomatoes when it looked too thick. I skipped the salt, pepper, dried basil and dried oregano but perhaps that worked because I had a flavorful sauce as a base. We all loved it - even my 3 year old asked for seconds.
chrystal
You are very welcome, Tina. I am so glad you are loving my recipes. Thank you for sharing what you used and for trusting my recipes in your kitchen.
Best,
Chrystal
Annette
I increased a few of the ingredients. I used a 15 oz. can of tomato sauce, approximately 24 oz. of mozzarella cheese, and 3 more lasagna noodles (I don't know how many oz.) I made three layers. 1st layer: light sauce mixture on bottom of dish, 3 noodles, ricotta cheese mixture, about 1/3 sauce mixture, 1 cup shredded cheese. 2nd layer: 3 noodles, ricotta cheese mixture, about 1/3 sauce mixture, 1 cup shredded cheese. 3rd layer: 3 noodles, remaining sauce mixture, 1 cup shredded cheese. The lasagna was just about perfect...not soupy or dry with plenty of flavor. Will definitely make again.
Lauren
My bottom layer of noodles was very chewy/gummy (not edible). I did put a thin layer of sauce on the bottom first. Should I have put more sauce or is this kind of how oven ready gluten free noodles are? I've only made wheat based, cooked noodle lasagna before.
chrystal
Hi Lauren,
More sauce may help, but also letting it cook a little longer will soften them up.
Best,
Chrystal
Kati
I made almost the same thing a couple nights ago and I love these no-boil noodles. Wanted to share a trick I figured out for spreading the ricotta: use a spoon or spatula and spread a layer of ricotta on each noodle before you put it down, as opposed to trying to spread it on them in the pan. The no-boil noodles are hard, so it's just as easy as spreading jam on toast. Thanks for your amazing recipes! Your blog rocks!