Gluten Free Lasagna
Is there anything better than lasagna for dinner? As a gluten free gal, I opt for making my own. I’ve made lasagna for years and years, but I’ve never written down an official recipe until now! Making lasagna is a labor of love, and a bit of an art form, so even though I have this recipe for you, don’t be afraid to make it your own!
What You Need To Make Gluten Free Lasagna
First and foremost, you need a go to baking dish for your gluten free lasagna! Many of you know about my love for Made In, and their bakeware is no exception. It’s absolutely stunning, incredibly versatile, and so reasonably priced. And it is so great to have a set for your own kitchen, but it also makes an incredible gift. It’s a showstopper gift that doesn’t break the bank. I love giving it to all the bakers and cooks in my life. This bakeware the kind of item that becomes a life pan and holds onto all of the family recipes made in it.
For the gluten free lasagna itself, you want fresh, high quality ingredients. This recipe is one where you want to go all out. Trust me, you will taste the difference!
- Gluten free lasagna noodles (I used barilla)
- Homemade meat sauce or high-quality store sauce like Raos
- Whole milk ricotta
- Freshly grated parmesan (get a big hunk of Parmigiana Reggiano and use food processor or grater!)
- Freshly grated Pecorino
- Fresh mozzarella
- Block of high-quality mozzarella
As you can see, “fresh” is the absolute key! This kind of recipe is a labor of love, so why not give it everything you have, from the beautiful bakeware to fabulous ingredients.
How To Make Your Gluten Free Lasagna
Boil Your Lasagna Noodles
Preheat your oven, put a large stockpot with water and kosher salt to boil. Cook lasagna noodles in boiling water until al dente. I like to cook a few sheets at a time so they don’t clump. When the lasagna noodles are done, I gently put them in cold water to stop the cooking. Then lay them on paper or kitchen towel to drain.
Assemble Your Lasagna
Spread some of the sauce in the baking dish so that you cover the bottom. Combine the remaining sauce with ricotta and combine. This creates a creamy combo for your lasagna layers.
In a bowl, combine your freshly grated Parmesan and pecorino together. Add your first layer of noodles to the baking dish. It’s important to make sure your dish is covered in an equal layer, so cut up lasagna noodles to size if needed so that there is not a huge overlap. Top with half the sauce and ricotta mixture, some fresh mozzarella slices, some shredded mozzarella, and some of the parmesan mixture.
Repeat the same process for another layer of lasagna. Add the final layer of noodles and top with meat sauce. Top with fresh mozzarella slices, shredded mozzarella, and grated parmesan. Dot the sauce with ricotta.
Loosely cover the baking dish with aluminum foil and place in the oven. About three quarters of the way through, remove the aluminum foil and continue to bake for an additional 15-20 minutes. The lasagna should be gently browned, the noodle edges will be crispy, and the sauce and cheese will be bubbling.
Take the lasagna out of the oven and let cool for a bit. Try to resist the urge to dig right in. After 15 minutes or so, enjoy!
If you make this gluten free lasagna, make sure you rate and review it below. I can’t wait to hear what you think and what fun ways you make it your own. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok!Print
This gluten free lasagna is a labor of love that the whole family will enjoy. It’s perfect for a Sunday dinner!
- Tablespoon kosher salt
- 1 package of lasagna noodles (gluten free)
- 4 cups homemade meat sauce or high-quality store sauce like Raos, divided
- 1 1/2 cups whole milk ricotta, divided
- ¾ cup grated parmesan (get a hunk of Parmigiana Reggiano and use food processor or grater), divided
- 2 tablespoons grated pecorino
- 12 ounces fresh mozzarella, thinly sliced, divided
- 1 (10-ounce) block of high-quality mozzarella, shredded, divided
- Preheat to 425°F and put a large stockpot with water and a tablespoon of kosher salt to boil.
- Cook lasagna noodles in boiling water to package until al dente. I like to cook a few sheets at a time so they don’t clump. When the lasagna noodles I gently put them in cold water and then lay them on paper or kitchen towel to drain.
- Set aside 2/3 cup of the meat sauce and 1/3 cup of ricotta for the final top layer.
- Spread 3/4 cup of the sauce in an 8×8 baking dish so that you cover the bottom. Combine the remaining sauce with the remaining ricotta, stirring well.
- In a medium bowl, stir the Parmesan and pecorino together.
- Add one layer of noodles to the baking dish, making sure the whole baking dish is covered and cutting up lasagna noodles to size if needed so that there is not a huge overlap, and top with half the sauce and ricotta mixture, 1/3 of the fresh mozzarella slices, 1/3 of the shredded mozzarella, and 1/3 cup of the parm.
- Add another layer of noodles and repeat the sauce mixture and cheese.
- Add the final layer of noodles and top with the reserved 2/3 cup of meat sauce. Top with the remaining fresh mozzarella slices, shredded mozzarella, and grated parmesan. Dot the sauce with the reserved 1/3 cup of ricotta.
- Loosely cover the baking dish with aluminum foil and place in the oven for 40 minutes. At this time, remove the aluminum foil and continue to bake for an additional 15-20 minutes. The lasagna should be gently browned, the noodle edges will be crispy, and the sauce and cheese will be bubbling.
- Take the lasagna out of the oven and let cool for 10-15 minutes.
We used an 8×8 baking dish.
Keywords: gluten free lasagna