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This easy, homemade gluten free lasagna features layers of gluten free lasagna noodles, bubbling mozzarella & ricotta cheeses, & a to-die-for marinara meat sauce. Dairy-Free option included!
Easy Gluten-Free Lasagna
To me, lasagna is comfort food at its finest. Ooey gooey layers of bubbly cheese, savory meat sauce, and chewy noodles are just the perfect meal! Unfortunately, as with many of my favorite dishes, going gluten-free limits my ability to enjoy the regular versions of these classics! Thankfully, there are so many wonderful brands out there re-creating foods in healthier, more allergy-friendly ways for people like me (and perhaps you!) to still enjoy our favorite meals.
Enter, my delicious & easy gluten-free lasagna! Complete with a dairy free option, this lasagna is allergy-friendly, super easy to prep, and absolutely divine. You will not miss the real thing after tasting this gluten-free lasagna, I promise!
How to Make the Best Lasagna with Gluten Free Noodles
Below you will find a simple overview of this gluten-free lasagna recipe with the ingredients and steps. Please also check out the printable recipe below for more detailed steps and recipe notes.
What You’ll Need
Meat Sauce: Marinara Sauce, Ground Beef, Italian Sausage – I like Rao’s Homemade brand for the sauce, and then I get my grass-fed, grass-finished ground beef from Butcher Box. The ground Italian sausage from Butcher Box is delicious, as well! And sugar free!
Noodles: Gluten Free Lasagna Noodles (12 total)
Filling: Ricotta Cheese, Egg, Parsley, Salt, Pepper, Parmesan
Layers: Shredded Mozzarella Cheese
Simple Step by Step
- Make the Meat Sauce: Saute the ground beef and sausage until mostly cooked through, then drain any excess fat. Add in the marinara sauce, stir, and cook for 5-10 minutes until the sauce is warm.
- Combine Ingredients: Combine the ricotta, egg, parsley, salt, pepper, and 1 tbsp parmesan (or nutritional yeast) in a bowl and mix well. Set aside.
- Prep the Gluten Free Lasagna Noodles: Cook the lasagna noodles for 4 minutes. Drain and run under cold running water.
- Assemble: Spread 2 cups of sauce on the bottom of the baking dish to cover. Lay 6 lasagna noodles on top of the sauce. Spread ½ of the ricotta mixture on top of the noodles. Sprinkle with ½ cup mozzarella. Add more sauce on top of the cheese, followed by the remaining 6 noodles. Spread on the remaining ricotta mixture. Add one last layer of sauce on top, followed by the remaining mozzarella & parmesan.
- Bake: Cover with foil (it helps to spray the foil with cooking spray first to avoid the cheese sticking!) and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes. Serve and enjoy!
Make your Lasagna Dairy Free!
With easy swaps, this gluten free lasagna can also be made dairy free! So many brands make delicious dairy free swaps that taste so much like the original, you’ll barely notice the difference! Follow these tips to make your delicious lasagna dairy free.
Ricotta Cheese: Kite Hill Foods makes delicious dairy-free ricotta cheese. You can find it at Sprouts, Whole Foods, and other local grocery stores.
Parmesan: Skip the parmesan and substitute nutritional yeast instead! Nutritional yeast can be found at a variety of grocery stores, including Trader Joe’s!
Shredded Mozzarella: Sub regular mozzarella for a non-dairy brand. One of my favorites is Violife.
Marinara Sauce: Rao’s is my favorite marinara sauce, and it’s actually already dairy-free! If you choose to use an alternative sauce, be sure to check the label as many marinara sauces have dairy products in them.
How to Make the Perfect Lasagna Layers
Lasagna is all about the layers! Perfectly packed with meat, cheese, and noodles in every bite, these steps to layer your lasagna will help you make the perfect dish.
- Spread 2 cups of sauce on the bottom of the baking dish to cover.
- Lay 6 lasagna noodles on top of the sauce.
- Spread ½ of the ricotta mixture on top of the noodles.
- Sprinkle with ½ cup mozzarella.
- Add more sauce on top of the cheese, followed by the remaining 6 noodles.
- Next, add the remaining ricotta mixture.
- Add one last layer of sauce on top, followed by the remaining mozzarella & parmesan.
Mary’s Tips & Tricks
The best gluten free lasagna noodles.
I am a huge fan of Jovial Foods gluten free lasagna noodles. In fact, all of their gluten-free pasta options are delicious and they tend to be my go-to brand for gluten-free pasta. I purchase my pasta on Thrive Market, where I find the best price on Jovial Foods products!
How to store leftover lasagna.
Lasagna tastes even better the next day. It’s just one of those dishes that brings out more and more flavor as it sets. Store your leftovers in an airtight container for up to 5 days in the fridge. To reheat, warm up your serving in the microwave for 2-3 minutes and enjoy!
FAQs
Can I make this lasagna ahead of time?
Yes! This gluten-free lasagna is a great meal prep option, as it’s easy to make ahead and store in the refrigerator, or freeze and make at a later time (see below for freezing instructions). If you want to make this lasagna ahead of time and bake it later, simply follow all of the instructions up until the step where it goes in the oven. Instead, get your layers all set up, let it cool for a bit, and then cover and store in the refrigerator for up to 3 days before cooking. Follow the oven instructions when you’re ready to serve.
Can I freeze gluten-free lasagna?
Yes! As a matter of fact, lasagna is such a good freeze ahead meal. They make great meal delivery options as well to family or friends who are sick, having a baby, or in need of some extra help. Simply store your gluten free lasagna in a freezer-safe, airtight casserole pan for up to 6 months. Thaw overnight in the refrigerator and cook covered with foil at 350F for 45 minutes or until the center is warm and bubbly. Uncover and cook for 10 more minutes to brown the cheese on top.
Do I need to prep/cook the gluten free lasagna noodles before layering?
Yes, you’ll need to cook the lasagna noodles in boiling water for 4 minutes. Drain and run under cold running water.
More Gluten-Free Pasta Recipes
Gluten Free Italian Meatballs with Homemade Marinara
One Pot Paleo Hamburger Helper
Instant Pot Creamy Tomato Penne
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Recipe by: Mary’s Whole Life
Photos by: Casey from The Mindful Hapa
Easy Gluten Free Lasagna
Equipment
Ingredients
- 1 box Jovial Foods Gluten Free Lasagna Noodles, Or lasagna noodles of choice - 12 total
- 1 lb ground beef
- 1 lb Italian sausage (ground)
- 48 oz marinara sauce, I prefer Rao's brand!
- 16 oz Kite Hill Foods Dairy Free Ricotta Cheese, or sub regular ricotta if that's your preference!
- 1 egg
- ¼ cup chopped fresh parsley
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp parmesan cheese, sub nutritional yeast for dairy free
- 1.5 cups shredded mozzarella cheese, sub dairy free shreds if that's your preference! Violife is a great brand.
Instructions
- Spray a 9x13 baking dish with cooking oil. Preheat oven to 375.
- In a dutch oven or large pot, saute the ground beef and sausage until mostly cooked through, about 5-7 mins. Drain any excess fat. Add in the marinara sauce and stir. Cook for 5-10 minutes until the sauce is warm.
- Meanwhile, combine the ricotta, egg, parsley, salt, pepper, and 1 tbsp parmesan (or nutritional yeast) in a bowl and mix well. Set aside.
- Cook the lasagna noodles for 4 minutes. Drain and run under cold running water.
- Time to assemble! Spread 2 cups of sauce on the bottom of the baking dish to cover. Lay 6 lasagna noodles on top of the sauce. Spread ½ of the ricotta mixture on top of the noodles. Sprinkle with ½ cup mozzarella. Add more sauce on top of the cheese, followed by the remaining 6 noodles. Add the remaining ricotta mixture. Add one last layer of sauce on top, followed by the remaining mozzarella & parmesan.
- Cover with foil (it helps to spray the foil with cooking spray first to avoid the cheese sticking!) and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes. Serve and enjoy!
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
I think the directions need some proof reading. When you say add sauce to the meat mixture, you don’t say how much. You also don’t give directions on when to layer the meat in assembly.
Hi Kristin! All 48 oz of sauce gets added to the meat mixture, so it’s the meat sauce that is layered. The meat is not separate from the sauce. I will definitely re-word – it’s 2 cups of sauce on the bottom, and then you divide the remaining meat sauce between the 2nd and third times you add it in. Sorry if it was confusing!
MAKE THIS!!! Made this (as written) for family holiday meal-it was definitely a hit and certainly will be making again.
I used to make lasagna all the time, and then there was 1 time I botched it so badly I’ve been scarred from making it again. That was 10 years ago! I was craving a basic lasagna with crispy cheese on the top (the best!) and used Mary’s recipe as she’s never let me down. It did not disappoint. I did not go the dairy free route so my ricotta was 15oz, not 16. It was still excellent. I prepped ahead of time and kept in the fridge for a few hours until ready to bake. Bakes times were accurate and I hit the last couple minutes with the broiler so the cheese could get a little brown. This was great to get back in the lasagna game and help recover from my lasagna trauma.
So glad I could help Carrie!!
The lasagna is delicious! 😋
I am confused about being able to freeze it tho. In the blog you mentioned it can be frozen but someone in comments asked about freezing it and you said no that the GF noodles would not hold up. Just wondering what the correct advice is here.
It is ok to freeze but just know that the texture of the noodles may be a little different after defrosting! 🙂
Amazingly delicious. We went with the dairy free option and it still had a lot of flavor and cooked well. Thank you Mary for another great recipe!
Thanks Sara! So glad you enjoyed it!
This lasagna is delicious! I added one small onion, a couple cloves of garlic, and about 1/2 cup to a cup of grated carrots, sautéed them before adding to the sauce just to add some more veggies for my toddler and myself. My 2 year old devoured it. I was so surprised. This is definitely my go to lasagna recipe now. I don’t know what size casserole dish I have but I could really only use four sheets of lasagna per layer, so I divided everything into three layers instead of two.
Thanks Lorette!
Your recipe bring my family LIFE!!! My husband has been on a very very long road to recovery- battling mold toxicity for 3 years now and has flipped our diet upside down. We have live out of your cookbook- and now wondering, will you consider making a second??
Thankyou for all of your hard work!!!
Hi! Thank you – glad I can help! Yes my next book is coming out in March 🙂