Now everyone can enjoy this classic comfort food!

Gluten-free lasagna slice on a plate, with layers of beef, ricotta, and melted cheese.

This Gluten-Free Lasagna tastes just like the real thing because it is the real thing! The first time I made this, I was having some friends over for dinner and one of them couldn’t eat gluten. Since I know that sometimes people don’t want to try new things, I decided not to tell anyone–except that one friend–that this lasagna was gluten-free and no one was the wiser. Scrumptious layers of meat sauce, cheeses, and gluten-free noodles bake up into what I’m pretty sure is everyone’s favorite way to eat pasta. We’ve taken a traditional lasagna recipe and replaced the regular lasagna noodles with gluten-free ones, and trust me: no one will ever know this dish is gluten-free unless you tell them.

The savory, tomatoey meat sauce, the rich and creamy mix of ricotta, egg, and mozzarella, and the tender noodles are baked to a bubbly perfection that will make your whole house smell like an authentic Italian kitchen. Rich and tangy, with notes of thyme, Gluten-Free Lasagna makes a great family dinner or a perfect party entree. Keep the whole meal gluten-free by serving it with Grilled Green Beans or for the bread lovers in your crowd, whip up some Baked Garlic Rolls (not gluten-free).

Ingredients for Gluten-Free Lasagna: ground beef, lasagna sheets, mozzarella, ricotta, marinara sauce, carrots, and fresh thyme.

What is Gluten?

Gluten is a protein found in various grains, including wheat. People with celiac disease cannot tolerate gluten, but it can also trigger other intestinal and gastrointestinal disorders in people with non-celiac gluten sensitivity. The good news is that now nearly every product that contains gluten comes in a gluten-free form, so everyone can eat the things they love like bread, cereals, and pasta–including lasagna!

Ground beef, red onion, celery, and carrots in a heavy pot for gluten-free lasagna.

How to Make Ahead and Store?

I often assemble Gluten-Free Lasagna, cover it tightly in plastic wrap, and then store it in the refrigerator for up to 24 hours before baking it; you can also freeze the unbaked lasagna by covering it tightly in plastic wrap and then aluminum foil for up to 2 months (thaw it overnight in the refrigerator before following the baking instructions). Leftover cooked lasagna can be wrapped in plastic wrap or stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.

Gluten-Free Lasagna slice on a white plate, showing layers of beef and cheese.

Serving Suggestions

Gluten-Free Lasagna, like all lasagnas, is delicious with salad–try it with this Kale Caesar Salad–but it’s also great with a side of cooked vegetables, like Roasted Brussels Sprouts or Broccoli Rabe. We usually eat some kind of bread with our lasagna but if you want to stick to a gluten-free menu, buy a gluten-free bread and then slather it with Oven Roasted Garlic. If you have some leftover lasagna but not enough so that everyone can have a dinner-size portion, try serving some squares as a side dish with Sausage Tortellini Soup or a veggie main, like Roasted Kabocha Squash.

Gluten-Free Lasagna

Diane Goodman

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Main Course, pasta

Cuisine Italian

Servings

Calories 308 kcal

Ingredients

2 Tbsp Olive oil
1 Red onion diced
2 cloves Garlic crushed
2 Large Sticks Celery chopped
2 medium Carrots peeled and diced
1 pound ground Beef
3 cups Marinara Sauce
2 tsp Fresh thyme
Two 8 oz tubs Ricotta
1 Egg
Salt and Pepper
2 cups Mozzarella shredded
½ cups Parmesan finely shredded
8-12 Gluten free lasagna sheets

Instructions

Preheat the oven to 350F. Add the olive oil, into a large heavy based pot and heat to a medium to high heat. Toss in the prepared onion, garlic, celery, carrots, and beef. Sauté until the beef is browned. This should take about 8-10 minutes.
Add the marinara sauce, thyme and a pinch of salt and pepper into the meat sauce and stir together. Turn down the heat and let it simmer for 20 minutes. Be sure to stir it every now and again to make sure that it isn’t sticking to the bottom.
Use a spoon to mix the ricotta together with the egg, a pinch of salt and pepper and half a cup of mozzarella.
Start to assemble your lasagna by spooning a layer of meat sauce into a bottom of a 9×13 inch casserole dish, then add a layer of lasagna sheets and a layer of ricotta. Repeat these steps until you have 3 layers.
Top the lasagna with the rest of the mozzarella and the Parmesan.
Cover the dish with foil and place into the center of the oven to bake for 30 minutes. Remove the foil and then bake it for another 15 minutes until the cheese is bubbling and golden brown.