Gluten Free Lasagna Recipe


For the Meat Sauce:

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound lean ground beef (or ground turkey/chicken)
  • 28 oz can crushed tomatoes
  • 15 oz can tomato sauce
  • 1 tbsp dried Italian seasoning
  • 1 tsp salt
  • ½ tsp black pepper

For the Cheese Filling:

  • 15 oz container ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 large egg
  • 1 tbsp dried parsley
  • ½ tsp salt
  • ¼ tsp black pepper


  • 12-16 oz package gluten-free lasagna noodles (no-boil type recommended)
  • 2 cups shredded mozzarella cheese


Make the Meat Sauce:

  • Heat olive oil in a large skillet over medium-high heat. Add onions and cook until softened, about 5 minutes.
  • Add garlic and cook for another minute until fragrant.
  • Add the ground beef and cook, breaking it up, until browned through. Drain any excess grease.
  • Stir in crushed tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Bring to a simmer, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until sauce thickens.

Make the Cheese Filling:

  • In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, parsley, salt, and pepper. Stir until well combined.

Preheat Oven:

  • Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish.

Assemble the Lasagna:

  • Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  • Top with a layer of gluten-free lasagna noodles. (Try not to overlap the noodles too much.)
  • Spread half the cheese filling over the noodle layer.
  • Top with another layer of noodles, followed by more meat sauce, the remaining cheese filling, and a final layer of noodles
  • Sprinkle shredded mozzarella generously over the top.


  • Cover lasagna with aluminum foil and bake for 25 minutes.
  • Remove foil and bake for an additional 15-20 minutes, or until cheese is melted, bubbly, and lightly golden brown.

Rest and Serve:

  • Let the lasagna rest for 10-15 minutes before slicing and serving. This helps the layers set up nicely.


  • No-boil Noodles: These are recommended for ease. If using traditional gluten-free noodles, boil them according to package instructions before assembling.
  • Customize It: Add sautéed vegetables like mushrooms or spinach to the sauce. Substitute the ground meat with a plant-based alternative for a vegetarian option.
  • Make-Ahead: Assemble the lasagna in advance, cover, and refrigerate for up to a day. Bake for an additional 10-15 minutes when cooking straight from the refrigerator.

Enjoy your hot and delicious gluten-free lasagna!


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