Easy Gluten Free Lasagna with Dairy Free Option
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 1/2 of the ricotta mixture on top of the noodles. Sprinkle with 1/2 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 1/2 of the ricotta mixture on top of the noodles.
- Sprinkle with 1/2 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
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.
Equipment
- 9 x 13 casserole dish
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 1/2 of the ricotta mixture on top of the noodles. Sprinkle with 1/2 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!
11 Comments on “Easy Gluten Free Lasagna with Dairy Free Option”
Hi Mary, what brand cooking oil do you use?
I made this for our Christmas Eve, it turned out perfect and no one could believe it was GF/DF!!! Sooo good!
Yay! Thanks Katelyn!!
So delicious!!!!
I should have invited others over as we have so much leftover. Can I freeze the leftovers?
Thanks Janet! The gluten free noodles may not hold up after freezing. It should last for up to 4 days in the fridge, so hopefully you can enjoy leftovers for the next few days!
After a long day of working, this lasagna was worth every minute of prep & baking!!
I havent made a GF/DF Lasagna yet, and this recipe was not only easy but AMAZING!
My subs were ground turkey for ground beef, nutritional yeast for parm, and Barilla GF no cook lasagna noodles instead of jovial.
This was my first lasagna in 5 years and will be on the monthly menu !
One of my favorite recipes as far as ease and quantity/quality of food goes. The only substitution I make is that I use a lactose free cottage cheese in place of ricotta because that’s what my mom did growing up so it’s my preference. The rest of it I keep exactly the same and it’s always a hit. Anytime I consider buying a frozen lasagna I remember how easy this is and how much better it is. 10/10 recommend as usual for Mary’s recipe!
So good! Everyone loved it!!
No one in my family could tell that it was dairy free!
This recipe was easy to make and so delicious! Thanks Mary!
Gluten free noodles can be SO finnicky but this recipe made the perfect lasagna!!