Gluten Free Lasagna

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Layers of fluffy ricotta together with a flavorful meat sauce, this Gluten Free Lasagna is everything you could want for a family dinner! It’s ultra easy to make with shortcuts included below, and even better, there’s no need to boil the noodles. You’ll find this classic Italian comfort food made both easier and gluten free will quickly become a household staple. It’s perfect paired with simple side dishes like my Easy Green Salad. Or with a cooked veggie like my Garlic Green Beans or Roasted Broccoli.

Large white baking dish with lasagna with a large slice being lifted out with strings of cheese coming down.

A perfect lasagna recipe that works every single time has been my goal for a while now! I grew up with a mom who was a great cook, but like most great cooks, she didn’t measure much. So it’s no surprise she made a great lasagna, but of course… there was no recipe for it.

One thing that tends to happen without a recipe is sometimes the lasagna is perfectly juicy and other times it’s on the dry side. And then there’s the complete disaster when it’s basically soup. All this is easily avoided now that I’ve got the perfect measurements down pat.

You’ll even find my new favorite variation below using fresh mozzarella in the center for an ultra cheesy version. Because after all… who can say no to more cheese?!

Straight down view of lasagna in a white pan cut into slices.

It turns out the secret to making the perfect gluten free lasagna is actually a shortcut. Just don’t boil the noodles, and you’ll have the best texture.

So simple, yet definitely a game changer for gluten free. And no we’re not using the ‘no boil’ gluten free noodles which tend to be mushier, and also have some not great additives in them.

We’re just using 100% brown rice lasagna noodles, but there’s no need to pre-cook them before you assemble the lasagna. So let’s get to it and make this cheesy wonder.

Ingredients & Substitutions

Italian sausage, onion, ricotta, mozzarella cheese, parmesan, tomato sauce, garlic, and lasagna noodles on a wooden cutting board.
  • Italian sausage – I like to use mild, but you can use hot Italian sausage as well.
  • Lasagna noodles – I’ve made this recipe with both Jovial and the Tinkyada 100% brown rice lasagna noodles and both work great. I don’t recommend other gluten-free pasta brands using corn because they tend to fall apart easier.
  • Ricotta cheese – whole milk ricotta has the best flavor and is more readily available than it used to be. However if you can’t find it, try using whole milk cottage cheese. My mom used to do this back when ricotta was definitely not at our local grocery store. You can mash it with a fork to break up the curds a bit, or pulse it in a mini food processor until it more closely resembles ricotta.
  • Eggs – are mixted together with the ricotta and helps it to set up as it’s own layer in the lasagna.
  • Mozzarella – freshly grated will give you the best texture, but you can use pre-grated as well, it’s just a bit tougher and rubbery.
  • Parmesan – again freshly grated has the best flavor, but pre-grated works here as well, just avoid the ‘green can’ kind.
  • Tomato sauce – You can use cans of fire roasted tomatoes blended to make tomato sauce. Or you can take the shortcut listed in the recipe and use your favorite jarred tomato sauce instead. This does save a bit of time, but making your own is more cost effective and only takes a few more minutes of simmering.
  • Onions & garlic – are for your homemade tomato sauce, you can omit them if you’re using a pre-made sauce.
  • Italian seasoning – I add this to the homemade tomato sauce for extra flavor, but I still recommend using it if you use a pre-made tomato basil sauce. If you’re pre-made sauce has oregano in it, omit the Italian seasoning.

How to make this recipe step by step

The ricotta mixture for the lasagna in a white bowl on a wooden cutting board.

Step 1: Start by preheating the oven to 375ºF. Next stir together the ricotta, eggs, and 1/4 cup of the parmesan cheese in a medium sized bowl.

Adding cooked sausage to the tomato sauce in a large skillet.

Step 2: Then sauté the Italian sausage before removing it from the pan. Next sauté the onion and garlic in the same pan you cooked the sausage until it’s golden browned, then add the Italian seasoning, blended fire roasted tomatoes, cooked sausage, and simmer until thickened, 10-15 minutes.

If you’re using pre-made jarred sauce, you can skip the simmering and add the browned sausage to the jarred sauce along with the Italian seasoning. Omit the Italian seasoning if your sauce already contains oregano.

First layer of sauce and lasagna noodles in a white baking dish.

Step 3: For the first layer, spoon enough sauce to lightly cover the bottom of a 9″x13″ baking dish or similar sized casserole dish. Then cover the bottom with lasagna noodles straight from the box, no need to boil first. Use any broken noodles for the short side as pictured above, or break noodles as needed.

Ricotta and grated mozzarella layer over the sauce and lasagna noodles in a white baking dish.

Step 4: Then spread half the ricotta cheese mixture over the top of the noodles, followed by 1.5 cups mozzarella cheese and 1/4 cup parmesan.

Second layer of sauce and noodles over the ricotta in a white baking dish.

Step 5: Then spoon about 2 cups of sauce over the ricotta layer and add another layer of lasagna noodles. Repeat the above layer with the remaining 1/2 of the ricotta mixture, 1.5 cups mozzarella, 1/4 cup parmesan, and followed by more sauce and a final layer of noodles.

Final layer of lasagna noodles topped with sauce and grated mozzarella and parmesan cheese.

Step 6: Finally spoon the remaining sauce over the last layer of noodles and top with the remaining 2 cups mozzarella cheese and 1/4 cup parmesan.

Straight down view of baked lasagna garnished with a sprig of basil.

Step 7: Bake covered until bubbly and the noodles are mostly tender, about 40 minutes. Then uncover and bake another 10-15 minutes until the cheese is browning on top. When the lasagna is done, let set for 10 minutes, then cut into slices and serve. You can also serve it immediately, but the few minutes of cooling to set up helps you lift the pieces out easier.

Ways to serve this

FAQ’s

Can you buy gluten free lasagna sheets?

Yes but I don’t recommend them because they often have additives. Try buying 100% brown rice lasagna noodles instead, but don’t boil them! This recipe is formulated so there’s enough sauce to properly cook the noodles as the lasagna bakes.

Are gluten free noodles good?

Yes and no! The 2 brands I recommend are 100% brown rice and no one can tell this lasagna is gluten free. You’ll want to steer clear of any brands containing corn or ingredients like quinoa which can have a very strange flavor in pasta.

How long do you bake gluten free no-boil lasagna?

The key is to bake the lasagna covered for 40 minutes, then another 10-15 uncovered for a total of 50-55 minutes when you don’t boil the noodles.

Storing leftovers

  • To store – place the leftovers into a sealed container and refrigerate for 4-5 days.
  • Reheat – covered in the oven at 300ºF until heated through, or microwave. I’ve also placed a slice into a small skillet, added a bit of water, covered the skillet and steamed it for 8-10 minutes to heat through.
  • Freeze – place the leftover lasagna into an airtight container and freeze for up to 3 months. To thaw, place the container from the freezer into the fridge overnight before reheating.
Side view of baked lasagna sliced into large squares.

Tips & Tricks

  • Use your favorite jarred pasta sauce to speed things up. My favorite flavor for lasagna is tomato basil sauce, but marinara sauce is good too. Try to avoid anything that already has oregano in it like pizza sauce which is too overpowering.
  • Try my ‘ultra’ cheesy version in the recipe notes that adds a layer of fresh mozzarella in the middle. It’s seriously the most decadent lasagna, and always gets compliments!
  • Sprinkle the top with a bit of chopped fresh parsley for a bright pop of color. Or if you keep living herbs around, (you can read about how to keep them alive for months in my post) you can pinch off a sprig of basil for a garnish.
  • Place a piece of aluminum foil on the rack underneath your lasagna in case of spill over.
Close view straight down of sliced squares of lasagna in a white baking dish.

More family dinner recipe inspiration

I really hope you enjoy this Gluten Free Lasagna! If you do get a chance to make this recipe, I’d love to hear from you in the comments.

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Straight down view of baked lasagna garnished with a sprig of basil.

Gluten Free Lasagna


  • Author: Kari Peters
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free

Description

Layers of fluffy ricotta together with a flavorful meat sauce, this Gluten Free Lasagna is everything you could want for a family dinner! It’s ultra easy to make with shortcuts included below, and even better, there’s no need to boil the noodles. You’ll find this classic Italian comfort food made both easier and gluten free will quickly become a household staple. It’s perfect paired with simple side dishes like my Easy Green Salad. Or with a cooked veggie like my Garlic Green Beans or Roasted Broccoli.


Ingredients

Scale

19 ounce package gluten free lasagna noodles, see notes

1 pound ground Italian sausage

1 onion, finely diced, 2.5 cups

2 cloves garlic, minced

1 tablespoon Italian seasoning, see notes

228 ounce cans fire roasted tomatoes, blended until mostly smooth, see notes

1 teaspoon sea salt, less if using jarred pasta sauce

1/2 teaspoon black pepper

115 ounce container ricotta

2 eggs

1 cup grated parmesan cheese

5 cups grated mozzarella cheese, 1 pound, see notes

Garnish: 1-2 teaspoons chopped fresh parsley, or sprigs of fresh basil


Instructions

Preheat the oven to 375ºF.

Sauté the sausage in a large saucepan over medium high heat, then remove it from the pan and set it aside. Add the diced onion and garlic to the same pan and cook until translucent and just beginning to brown.

Then add the Italian seasoning, blended fire roasted tomatoes, and sausage to the pan. Bring to a boil, then lower the heat and simmer for 10 minutes or so to let the flavors blend. Season to taste with sea salt and pepper.

Meanwhile, mix together the ricotta, eggs, and 1/4 cup of the parmesan cheese and set this mixture aside.

Now it’s time to begin layering the lasagna. Spoon just enough sauce into a 9″x13″ baking dish to cover the bottom of the pan. Then add 4 lasagna noodles (do not boil them) over the top of the sauce, breaking the noodles as needed to fit the baking dish.

Top the lasagna noodles with 1/2 of the ricotta mixture, using a spatula to spread it evenly over the noodles. Then top the ricotta with 1 1/2 cups grated mozzarella and 1/4 cup parmesan cheese.

Next spoon about 2 cups of sauce over the top of the cheese layer, then add another 4 lasagna noodles.

Top the lasagna noodles with the remaining 1/2 of the ricotta mixture, followed by another 1 1/2 cups mozzarella and 1/4 cup parmesan cheese.

Spoon another 2 cups of sauce over the cheese mixture, then top with the remaining 4 lasagna noodles. Top this last layer with the remaining sauce, followed by the remaining 2 cups mozzarella cheese and 1/4 cup parmesan.

Cover the baking dish with an oven proof lid, or you can also use aluminum foil. If you use the foil, try greasing the side that touches the cheese so it doesn’t stick as it bakes. Place a piece of aluminum foil on the rack underneath your lasagna in case of spill over.

Bake the lasagna covered for 40-45 minutes, or until the lasagna is beginning to bubble and the noodles are mostly tender. Then uncover the lasagna and bake for an addition 10-15 minutes until the cheese is browned on top.

Let the lasagna cool on a wire rack about 10 minutes, then slice and serve with a sprinkle of chopped parsley or basil sprigs for garnish if desired. You can also serve it right away, but it can be a bit more difficult to lift out of the pan in whole slices.

Notes

I’ve used both Jovial and the Tinkyada 100% brown rice lasagna noodles which work great, just don’t boil them.

For a shortcut, try using 2 – 25 ounce jars tomato basil pasta sauce and omit the fire roasted tomatoes, diced onion, and minced garlic. Reduce the amount of Italian seasoning to 2 teaspoons, or omit altogether if your pasta sauce has oregano in it. This really speeds things up, just add the cooked sausage and Italian seasoning to the ready to go pasta sauce. You may also find you don’t need the sea salt listed depending on the pasta sauce you use.

For the ‘ultra cheesy’ version, split the 5 cups grated mozzarella into 2 layers instead of 3, and for the center layer add 1 pound of fresh mozzarella torn into small pieces.  

  • Prep Time: 20
  • Cook Time: 50
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian

Keywords: Gluten Free Lasagna Recipe, Easy Gluten Free Lasagna, No Boil Gluten Free Lasagna, Best Gluten Free Lasagna

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