Gluten-Free Lasagna Recipe

This easy Gluten-Free Lasagna is layered with a hearty meat sauce, creamy cheese, and gluten-free noodles, and then baked to perfection. Whether you serve it up for a weeknight dinner or a special occasion, this classic dish will be a hit!

I used to think making lasagna was complicated, but I quickly realized that creating a delicious gluten-free lasagna is easier than it seems! If you're new to cooking or have never tried making this classic comfort dish, don't worry-I've got you covered. After perfecting this recipe over the past decade, I've discovered some simple shortcuts that make it a breeze to prepare a homemade lasagna you'll love.

If you are looking for more Italian-inspired recipes, check out my Dutch Oven Lasagna,  Easy Baked Meatballs, Dutch Oven Meatballs, Linguine Bolognese, or Pasta Alla Salmone. If you are really short on time, but still are craving classic lasagna flavors, try my 30 Minute Lasagna Soup!

Ingredients

• Extra Virgin Olive Oil: Get yourself a high-quality, organic EVOO. You can also use avocado oil.
• Onion: I like using a sweet yellow onion, but if you have a white onion on hand, that will work!
• Garlic: You will want to use fresh garlic cloves for this, not the stuff that comes in a jar.
• Aromatics: You can certainly get creative here, and use some or all of the herbs. I personally love a lot of aromatics, and I end up using whatever is in my garden. You can use thyme, oregano, marjoram, sage and rosemary. If you don't like one of these herbs, leave it out! You can just add a bit more of the herb you enjoy most. In a pinch, you can use dried herbs or dried Italian seasoning. 
• Ground Beef: I can't recommend using grass-fed ground beef enough! The meat is more flavorful and the texture is great. Thankfully, you can find grass-fed beef at your local grocery store. 
• Italian Sausage: Look for a ground Italian sausage that does not include sugar. I've been using Mulay's Mild Italian sausage, as the ingredients are minimal and contain no sugar, hormones, or antibiotics. 
• Sea Salt & Black Pepper: Pink Himalayan sea salt or a nice Celtic salt would be ideal.
• Red Wine: Crack open a nice dry-farmed red wine, as it will add so much depth to your sauce. Also, you can enjoy the rest with your lasagna. You can learn all about the wine I drink and the importance of drinking clean wine in my Dry Farm Wines Review.
• Marinara Sauce: You can use whatever you have on hand, however Rao's Marinara Sauce, is a great option. This sauce is made with real ingredients, no added sugar, and it tastes FANTASTIC. Costco also carries this sauce, making it a great way to save a few bucks!
• Ricotta: I usually use dairy-free ricotta, but you can certainly use a regular ricotta. If you prefer a dairy-free option, Kite Hill makes a wonderful almond milk version that is super creamy. I like to keep my dairy intake to a minimum, so I use dairy-free ricotta and save the dairy for the mozzarella. However, you can modify this to meet your needs.
• Egg: I recommend organic cage-free eggs. If you can grab them from your local farmers market, that would be even better!
• Basil: You will certainly want to use fresh basil for this!
• Parmesan Cheese: When shopping for Parmesan, make sure to get the real deal! Look for the Parmigiano Reggiano stamp on the rind-that's how you know it's authentic and straight from Italy. Avoid the pre-grated varieties or the kind that comes in the green can.
• Gluten-Free Lasagna Noodles: I am a huge fan of Cappello's. Their gluten-free noodles are my go-to. One of the main reasons I love these noodles is you don't have to cook them first. If you are looking for a lower-fat, higher-carb brand, check out Jovial's lasagna noodles which are made from brown rice.
• Mozzarella Cheese: Grab yourself a brick of full-fat mozzarella cheese (I use either cow's or goat's milk mozzarella). I'd avoid the low-fat or fat-free versions as they don't taste, or melt the same! If you want to keep this recipe dairy-free, eliminate the mozzarella or use a dairy-free variety.

See the recipe card for full information on ingredients and quantities.

How To Make Gluten-Free Lasagna

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1. Cook Your Meat Sauce: In a large skillet over medium-low heat, add the extra virgin olive oil and onions, and saute for 5-7 minutes or until the onions are soft. Reduce the heat to low, add in the minced garlic and herbs, and saute for about 1 minute or until fragrant. Push the onion, garlic, and herbs to the side of the pan, and add in the beef and Italian sausage, and break it up with your spatula. Increase the heat to medium and allow the meat to brown, while continuing to break it up. Once the meat is cooked, add the sea salt and pepper.

Step 2. Simmer The Sauce: Next, add the red wine, and stir to combine. Raise the heat to medium and allow the wine to cook down for 1-2 minutes. Reduce the heat to medium-low and add in the marinara sauce, stirring to combine. Allow the savory meat sauce to reduce for 15-20 minutes. While the sauce is cooking remove the lasagna noodles from the freezer so they can thaw.

Step 3. Make The Ricotta Cheese Mixture: In a large bowl add the ricotta, egg, salt, pepper, and chopped basil. and parmesan cheese. Mix well until everything is combined and smooth.

Step 4: Assemble The Lasagna: Preheat the oven to 375 degrees. In a 9x9 baking dish, spread a thin layer of the meat sauce as your first layer, then place one layer of lasagna noodles over the meat sauce. Add ⅓ of the ricotta mixture in an even layer on top of the noodles, then add ⅓ of the meat sauce. Repeat with noodles, ricotta, and meat sauce layers two more times. Place the last layer of noodles on top (for a total of 4 layers of noodles), and then add the remaining meat sauce and top with mozzarella cheese.

Step 5. Bake And Serve: Cover it with a piece of aluminum foil and bake for 25 minutes. Remove the foil and bake for 15-20 minutes, until the cheese is bubbly and golden brown. Remove from the oven and allow it to set for 15 minutes before slicing and serving. You can also top with additional fresh basil or parsley.

Serving Suggestions For Homemade Gluten-Free Lasagna

This comfort food is a meal in itself! But, if you are looking for things to pair with any of the below would be a great option.

• Side Salad: Serve alongside a classic Caesar Salad, Mixed Green Salad, or Grilled Peach and Prosciutto Salad.
• Bread: Serve with your favorite gluten-free garlic bread or gluten-free sourdough bread.
• Veggies: Prosciutto Wrapped Asparagus Bundles, Maple Roasted Brussels Sprouts, Creamed Spinach, or Smoked Asparagus would pair well with this meal.
• Drinks: Enjoy with a classic Italian drink such as a glass of Barolo wine or with an Aperol Soda.

Storage And Reheating

• Storage: Store any leftover lasagna in an airtight container in the fridge for 3-5 days.
• Reheating: Reheat in the oven by baking at 300 degrees for 10-15 minutes, or until warmed through.
• Freezing: Feel free to assemble this in advance, but don't bake it! Place it in a freezer-safe container then wrap it tightly with plastic wrap and foil, then store it in the freezer for up to 3 months. When ready to bake add it straight to the oven and increase the cooking time by 10-15 minutes.