Gluten-Free Lasagna

This Gluten-Free Lasagna is a real family-favorite. It’s made with gluten-free lasagna noodles, dairy-free ricotta, and a classic homemade beef sauce. These delicious flavors are layered and topped with Mozzarella cheese, and baked until golden brown. I’ve served this Gluten-Free Lasagna at many dinner parties, and guests are shocked when I tell them it’s gluten-free.

What is Gluten-Free Lasagna Made Of?

This Gluten-Free Lasagna uses Cappello’s Gluten-Free Lasagna noodles, layered with a homemade beef and Italian sausage sauce, and a creamy dairy-free ricotta and herb filling. You can use any type of meat that you’d like for the meat sauce; turkey, chicken, or plain beef will all work just fine. Still, I do love the combination of beef and Italian sausage, as it adds a nice depth of flavor and richness to the dish that you’d expect from such a quintessential Italian staple. Serve this up with a glass of Barolo Wine for a special treat!

If you are a pasta lover, check out my gluten-free Linguine Bolognese and gluten-free Pasta Alla Salmone.

Can This Gluten-Free Lasagna Also Be Made Dairy-Free?

It sure can! While this recipe is almost diary-free, the mozzarella does contain dairy. To make this recipe 100% dairy-free, you can either omit the mozzarella cheese or use a diary-free variety. Additionally, if you can tolerate dairy, feel free to swap the dairy-free ricotta for the regular variety. 

What Do I Serve With Gluten-Free Lasagna?

This Gluten-Free Lasagna is a super comforting main course. It goes well with a side salad, and a slice of crusty garlic bread.

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Ingredients 

For The Meat Sauce:

Extra Virgin Olive 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 have or like one of these herbs, leave it out! You can just add a bit more of the herb you enjoy most.

Ground Beef: Grass Fed Beef tastes better, and also is high in Omega 3. We’ve been getting all of our meats from Moink Box for years now; Moink is owned and operated by farmers  that  offer ethical meat boxes delivered straight to your doorstep.

Italian Sausage: You will want to 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

Pepper

Red Wine: Crack open a good bottle of 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!

For The Ricotta Filling

Dairy-Free Ricotta: You can certainly use a regular ricotta, if you tolerate dairy. If you prefer a dairy-free option, Kite Hill makes a wonderful almond milk ricotta. 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

Sea Salt

Pepper

Basil: You will certainly want to use fresh basil for this!

Additional Ingredients

Gluten-Free Lasagna Noodles: I am a huge fan of Cappello's. Their gluten-free noodles are my go-to!

Mozzarella Cheese: I like to splurge here and use real (not dairy-free) mozzarella, to top the lasagna as it melts so much better, and provides that nice golden crust. If you want to keep this recipe dairy-free, eliminate the mozzarella or use a dairy-free variety.

Instructions 

For The Meat Sauce

1. In a large saucepan over medium-low heat, add the extra virgin olive oil and onions, and saute for 5-7 minutes or until the onions are soft.
2. Reduce the heat to low, and add in the minced garlic and herbs and saute for about 1 minute or until fragrant. 
3. 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.
4. 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.
5. Reduce the heat to medium-low and add in the marinara sauce, stirring to combine. Allow the sauce to cook and reduce for 15-20 minutes. While the sauce is cooking make the ricotta filling, and also remove the lasagna noodles from the freezer so they can thaw.

For The Ricotta Filling

1. In a medium bowl add the ricotta, egg, salt, pepper and chopped basil. Stir to combine.

Assembling the Gluten-Free Lasagna

1. Preheat the oven to 375 degrees.
2. In a 9x9 baking dish, spread a thin layer of the meat sauce as your base, then place one layer of lasagna noodles over the meat sauce, then spread ⅓ of the ricotta mixture on top of the lasagna noodles, then add ⅓ of the meat sauce. Repeat with noodle, 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.
3. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden.
4. Remove the Gluten-Free Lasagna from the oven and allow it to set for 15 minutes, before slicing and serving. Top with additional basil or parsley if you like!

How to Serve:

You will want to serve this Gluten-Free Lasagna, after it’s had about 15 minutes to set and cool slightly. Serve alongside a salad, and garlic bread. 

How to Store: 

Allow the Gluten-Free Lasagna to cool, then cover and store in the refrigerator for 2-3 days. You can also assemble this lasagna in advance and store it in the freezer for 3 months. Remove the lasagna and place in the fridge to thaw for 24 hours before you want to bake it off. 

You may also like:

Pasta Alla Salmone

Cast Iron Mac And Cheese

Linguine Bolognese

Creamy Tortellini Soup

Italian Stuffed Spaghetti Squash

Burst Cherry Tomato Pasta With Steak

Did you make this recipe?  I’d love to see it, hashtag it on Instagram #simpleandfraiche. Questions? Leave a comment below!