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This Easy Gluten-Free Lasagna is loaded with layers of savory meat sauce, creamy ricotta cheese, and melty mozzarella baked until bubbly and golden. It’s a classic comfort food recipe that’s perfect for family dinners, holidays, meal prep, and special occasions.
Why You’ll Love This Easy Gluten-Free Lasagna
Made with simple ingredients and all the traditional flavors you love, this recipe proves that gluten-free cooking doesn’t mean sacrificing comfort or flavor. Every layer is rich, hearty, and satisfying.
The secret to this Easy Gluten-Free Lasagna is the balance of flavorful meat sauce, creamy cheese filling, and tender gluten-free noodles. As it bakes, the layers meld together into a comforting dish that’s perfect for feeding a crowd.
Whether you’re preparing dinner for your family or making meals ahead for the week, this Gluten-Free Lasagna is a recipe you’ll return to often. It’s hearty, comforting, and just as delicious the next day.
Lasagna
Servings
4
servingsPrep time
30
minutesCooking time
55
minutesCalories
525
kcalIngredients
1 pound ground beef
1 small onion diced
1 tsp minced garlic
1 TBS olive oil
24 oz marinara sauce
1/2 tsp salt
1/2 tsp pepper
2 TBS parsley
1 TBS oregano
Gluten free oven ready lasagna noodles (or any gf lasagna noodle)
CHEESE SAUCE
15 oz reduced fat ricotta cheese
1 large egg
1 TBS parsley
4 cups mozzarella cheese, shredded, divided
1/2 cup grated parmesan cheese
1/2 cup ramano cheese
Instructions
- Preheat oven to 375
- Place a dutch over or large pot over medium high heat. Add the olive oil, ground beef and diced onion.
- Cook until the beef is no longer pink. Add the garlic and saute another minute.
- Add the marinara sauce, salt, pepper, oregano and parsley. Bring to a simmer then cover and cook 5-10 minutes.
- If not using oven ready gluten free lasagna noodles, cook your noodles according to the box directions.
- In a large mixing bowl, combine the ricotta, 1 cup mozzarella, egg and parsley. Mix well.
- In a small bowl combine the grated parmesan and ramano cheese.
- Spread about 1/2 cup of the meat sauce on the bottom of a 9×13 casserole dish.
- Add 3 noodles and spread 1/3 of the meat sauce. Sprinkle with 1 cup mozzarella and spoon on 1/2 of your cheese sauce. Sprinkle with 1/3 of your parmesan and ramano mixture.
- Repeat – 3 noodles, 1/3 meat sauce, 1 cup mozzarella, the rest of the cheese sauce and 1/3 of your parmesan and ramano mixture.
- Add 3 noodles, the remaining meat sauce, 1 cup mozzarella and the rest of your parmesan and ramano cheese mixture.
- Spray a piece of foil with cooking spray (to keep the cheese from sticking). Cover and bake for 45 minutes.
- Remove the foil and broil for 5 minutes until the cheese turns golden brown.
- Let the lasagna sit for 15-20 minutes before cutting- it’ll hold together better and not slide apart!
Notes
- Gluten-Free Friendly: Use gluten-free oven-ready lasagna noodles or your preferred gluten-free pasta sheets.
Make Ahead Tip: Assemble the lasagna up to 24 hours in advance, cover, and refrigerate. Add 5–10 minutes to baking time if baking cold.
Freezer Friendly: Fully baked lasagna freezes well for up to 2 months. Thaw overnight and reheat covered.
Cheese Tip: Shredding mozzarella fresh gives better melt and stretch than pre-shredded cheese.
Clean Slices: Let the lasagna rest at least 15 minutes before cutting—this helps it hold together.
Serving Suggestion: Pair with a simple salad or gluten-free garlic cheese toast for a complete meal.
