Gluten Free Lasagna

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.

Prep Time20

Cook Time50

Total Time1 10

Author : Kari Peters

Cuisine: American, Italian

Servings: servings

Calories: 490kcal

Ingredients

9 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 tbsp Italian seasoning see notes
56 ounces cans fire roasted tomatoes blended until mostly smooth, 2-28 ounce cans, see notes
1 tsp sea salt less if using jarred pasta sauce
1/2 tsp black pepper
15 ounces ricotta full fat
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.

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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 of 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 it 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, add 1 pound of fresh mozzarella torn into small pieces to the first 2 cheese layers, (not the top layer).

Nutrition