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.

[recipe title=”Gluten-Free Lasagna and Lagostina Giveaway” print=”true” ]



  • 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