Gluten-Free Lasagna

Lagostina Lasagnera Pans

I’m delighted to work in the kitchen this week with Lagostina to create a beautiful gluten-free Lasagna. Noodles, ricotta, tomato sauce, and sausage…what’s not to love? The weather turning to fall reminds me of football games, potluck dinners, and Halloween, and there’s no better dish to gather around in autumn than Lasagna.

I love to set a beautiful table and this gorgeous pan, hand crafted in Italy with a signature mirror polish finish, is definitely a great addition. It’s super functional with elegant and ergonomic cast stainless handles and the 14” x 8.5” pan has state of the art design and cherry wood & stainless steel cover, making it so easy and fun to use.


From stove to table to fridge, the gorgeous cherry wood lid makes this pan feel special and celebratory. And who the heck doesn’t love a beautiful pan?! You will enjoy this combination of hand-dipped ricotta and spicy Italian sausage with fennel, mozzarella and tomato sauce.

Gluten-Free Lasagna and Lagostina Giveaway



  • 2 packages gluten-free lasagna noodles
  • Olive oil (or oil of choice)
  • 2 cups cooked sausage
  • 4-1/2 cups tomato sauce
  • 6 Tbsp milk
  • 2 cups ricotta, hand dipped
  • 3/4 tsp salt
  • 3 cloves garlic, crushed
  • Handful parsley
  • Fire roasted San Marzano crushed tomatoes (or your favorite tomato sauce)
  • 4 cups grated mozzarella cheese (or more, if needed)
  • Handful of very finely grated Pecorino
  1. Preheat oven to 400 F.
  2. In small batches, par-boil lasagna noodles for 7 minutes. Remove and set aside.
  3. Remove sausage from the casing. In a large pan over medium-high heat, saute sausage for 5 minutes in a bit of olive oil. Set aside.
  4. In a food processor, purée ricotta, salt, garlic and parsley until combined well.
  5. Slightly warm your tomato sauce with the milk and stir to combine well.
  6. Grease the bottom of a lasagna pan with olive oil and a brush (or spray oil).
  7. Evenly place 1-1/2 cups tomato sauce into pan.
  8. On top of the sauce, place a layer of noodles (either cut the noodles evenly to fit the pan, or overlap whole noodles)
  9. Spread 2 cups of the ricotta mixture evenly over the noodle layer.
  10. Add another layer of noodles.
  11. Evenly pour 1-1/2 cups of tomato sauce over noodles.
  12. Place 2 cups cooked sausage on top of the sauce.
  13. Add another layer of noodles.
  14. Evenly sprinkle the mozzarella over noodles.
  15. Add last layer of noodles.
  16. Add another layer of 1-1/2 cup sauce.
  17. Add the remaining 2 cups mozzarella.
  18. Sprinkle pecorino over the top.
  19. Cover with foil and bake 40 minutes.
  20. Remove foil and bake for another 10-20 minutes until golden-brown and bubbly.
  21. Remove from oven, let rest for 20 minutes, and serve.

Note: Here’s the thing about lasagna: it’s excellent the second day, so you can follow the recipe through step 18, let cool, then refrigerate overnight. The next day, bring back to room temperature then re-bake, covered, in the oven at 325 for 20 minutes. Remove foil and let crisp for 10-20 minutes.

 disclaimer: this post is in partnership with Lagostina

23 thoughts on “Gluten-Free Lasagna

  1. This lasagne pan is spectacular!!

    1. It most certainly is!

  2. I love your recipes and make them for my family! I’m obsessed with your counter onions! I watch all of your stories too! Hope I win this lasagne pan! It’s fantastic

    1. Ooh Thank you so much! Thankful for your support! There are always new giveaways, so keep entering!

  3. Love you, your recipes, your no crumb kid, your stories, counter onions! Hope I win this fabulous pan! I copy all of your recipes for my kids!

    1. So sweet!

  4. we love lasagna, I really like using a lasagna pan for other cooking and baking, Lagostina offers us amazing products and I’d love to be a winner

    1. We had so much fun creating this recipe and love Lagostina! I love a gal who enters a contest and as you know, there’s always more around the corner!

  5. Love you Instagram presentations and have made several of your dishes. You should have a Food Network show of your own.

    1. Thank you so much! Feel free to tell the Food Network!

  6. both the pan and the lasagna look amazing. that pan, tho… ❤️

    1. I know… we love this Lagostina pan so much!

  7. So beautiful and your recipes have inspired me to take up cooking again 😍

    1. Thats so wonderful! Nothing like making your own food!

  8. Krista Froehlich October 5, 2017 — 6:37 am

    Beautiful all around!

    1. So sweet! Thank you!

  9. We like lasagna, but I think in our home this would be used most for oven baked macaroni and cheese.

    1. Anything you would make and enjoy would be absolutely fabulous in this great Lagostina pan.

  10. Making this tonight and it looks delish! There are a few errors in the recipe, however. Thanks!

    1. Thanks for the feedback. Would love to know what you found. Please direct message me on instagram, at nocrumbsleft, as I always want to know and correct.

  11. What suggestions do you have for lasagna noodles. Any good brands?

    1. I love Morelli pasta!

  12. Hey Teri! Where are you using the Fire roasted San Marzano crushed tomatoes? I’ll be making this tonight and can’t wait!

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