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baking dish of gluten free lasagna

Gluten Free Lasagna

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  • Author: Teri Turner
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6-8 servings
  • Category: Dinner
  • Method: Oven
  • Diet: Gluten Free


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


  1.   Preheat to 425°F and put a large stockpot with water and a tablespoon of kosher salt to boil.
  2.   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.
  3.   Set aside 2/3 cup of the meat sauce and 1/3 cup of ricotta for the final top layer.
  4.   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.
  5.   In a medium bowl, stir the Parmesan and pecorino together.
  6.   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.
  7.   Add another layer of noodles and repeat the sauce mixture and cheese.
  8.   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.
  9.   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.
  10.   Take the lasagna out of the oven and let cool for 10-15 minutes.
  11.   Enjoy!


We used an 8×8 baking dish.