The BEST Gluten-Free Lasagna

The bestGluten Free Lasagna and truer words haven’t been spoken! We took my classic meat sauce recipe and stepped it up a notch for this easy and delicious gluten free lasagna recipe that everyone will love. We use our favorite gluten-free lasagna rice noodles and nobody knows the difference with this comfort food classic!

Best Gluten Free Lasagna

The BEST Gluten-Free Lasagna

You are going to LOVE this lasagna. It’s great for a crowd, freezable, and so delicious. It’s also a great dish to make if cooking for others (meal train).

How do you layer a lasagna?

  • Spread some tomato sauce (or our meat sauce) on the bottom of your dish.
  • Next, add a single layer of pasta sheets
  • Ricotta Mixture
  • Sauce
  • Mozzarella
  • Then repeat two more times, ending with a layer of noodles, sauce and mozzarella.

But truly the layering doesn’t need to be precise! Depending on your size container and depth it can vary!

Easy Gluten Free Lasagna

Our favorite gluten-free lasagna noodle brands are:

You can find them both at any major grocery store in the gluten-free section!

Gluten-Free Meat Lasagna Recipe

If you like this lasagna recipe, try these other spins on it:

Want other fabulous gluten-free pasta recipes? Try these favorites:

If you don’t want to use meat sauce, and want to make this a meatless lasagna, you can use my homemade tomato sauce instead!



The BEST Gluten-Free Lasagna

The BEST Gluten Free Lasagna and truer words haven’t been spoken! We took my classic meat sauce recipe and stepped it up a notch for this easy and delicious gluten free lasagna recipe that everyone will love. We use our favorite gluten-free lasagna rice noodles and nobody knows the difference with this comfort food classic!

  • Author: Lexi
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour and 25 minutes
  • Yield: 8 1x


  • 2 tablespoon extra-virgin olive oil, divided
  • 2 cloves garlic, minced
  • 1 onion, finely chopped
  • 3 large organic carrots, finely chopped
  • 1 pound organic grass-fed beef or ground turkey
  • 1 28 oz. can organic diced tomatoes
  • 1 28 oz. can organic tomato sauce
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon red pepper flakes, more to taste
  • 13/4 teaspoon sea salt, divided
  • 1 teaspoon freshly ground pepper, divided
  • 1 16oz. container ricotta
  • 1/3 cup parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1 cup basil, sliced and divided
  • 1/3 cup parsley, picked and chopped
  • 2 eggs
  • 2 10oz. packages of gluten-free lasagna noodles
  • 2 cups shredded mozzarella


  1. In a medium sized saucepan, heat 1 tablespoon extra virgin olive oil over medium-high heat. Add garlic and sauté for 1-2 minutes.
  2. Add onion and carrots to saucepan. Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.
  3. Add meat to saucepan and let cook until no pink remains, about 7 minutes.
  4. Add tomato sauce, diced tomatoes, italian seasoning, red pepper flakes, 1 teaspoon sea salt and 1/2 teaspoon black pepper to the pan and combine.
  5. Bring tomato sauce to a boil over high heat. Reduce heat to low and let simmer for 15 minutes. The longer you can let simmer, the better! Taste and adjust spices as desired then remove from heat.
  6. Meanwhile prepare ricotta mixture in a medium bowl by combining ricotta, parmesan, garlic powder, 3/4 cup basil, parsley, eggs, 1/4 teaspoon salt and 1/2 teaspoon black pepper.
  7. Pre-heat oven to 400ºF.
  8. Prepare gluten-free lasagna noodles 2 minutes less than instructed to cook on package. Drain well and immediately begin assembling lasagna.
  9. In a 9″ x 13″ oven-safe container begin layering lasagna starting with 1 1/2 cups of meat sauce on the bottom. Then place one layer of noodles, 1/3 of the ricotta mixture, 1 1/2 cups of meat sauce and 1/4 cup shredded mozzarella. Repeat with noodle, ricotta, meat and cheese layers two more times. Place the last layer of noodles on top (for a total of 4 layers of noodles), and then add the remaining meat sauce and mozzarella. (See note about alternative preparation)
  10. Cover with aluminum foil and place lasagna in oven on a rimmed baking sheet. Bake for 25 minutes. Remove foil and continue to bake for 20 minutes, or until cheese is bubbling and golden in spots.
  11. Let cool for 15 minutes before slicing and serving.


Alternatively, you can prepare this in two square 8″ oven-safe dishes to have one to bake fresh and one for the freezer to bake for another day. You will have to use slightly less of the ricotta cheese mixture for each layer to get 4 layers for each 8″ pan to get enough for both. To bake the frozen: defrost in the refrigerate overnight and bake as directed in step 10.


  • Calories: 541
  • Sugar: 9.4g
  • Sodium: 740mg
  • Fat: 17.4g
  • Saturated Fat: 4.4g
  • Carbohydrates: 69.9g
  • Fiber: 5.2g
  • Protein: 31.2g
  • Cholesterol: 114mg

May 21, 2018

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Join The Discussion

24 Responses

  1. This looks so delicious! Great recipe for someone who’s trying hard to switch to a healthier lifestyle. I’m training for a race with SportMe half marathon app and also on a strict diet. Things are going great for now.

    5.0 rating

  2. Try Capellos lasagna. Raises the dish to the next level.
    Available by mail.

    5.0 rating

  3. I love Capellos! Do you cook the Capello Lasagna noodle first or just layer in lasagna without precooking?
    Thanks, Brenda

    5.0 rating

  4. did anyone actually MAKE this recipe? Everyone just comments on how good it looks. Who has actually tried it?

  5. I make this the night before and and do not boil noodles. Let it set it frig overnight. Turns out great. I use Tinkyada noodles.

  6. I made as directed and followed instructions to undercook the noodles, Tinkyada brand. The package helpfully noted that “the good texture of Tinkyada can withstand quite a bit of over-cooking”. Well, that wasn’t the case for me. The undercooked noodles fell to pieces, but were still a bit firm, when I rinsed them. So, I pieced things together. I’m sure it will taste fine. I may check out another brand for future use.

  7. I think you may need to edit the instructions for putting the lasagna together. I was going step by step, and put 2/3 of the ricotta mixture on the first layer… but if there’s supposed to be 4 layers.. I realized too late that you probably meant 2/3 cup. oops! Also, are you using a super deep dish? My 9×13 would definitely not hold 4 layers. I just did 3 layers, with no ricotta mixture on the top. Hoping it still turns out ok!

    1. Apologies for the confusion about the ricotta. I’ve actually went in and updated it a bit to be more clear. Either way, no matter how you layer it, it’s going to be delicious. That I’m sure of!

      As for the pan size, we use a standard 9″x13″ by pyrex! Sometimes depending on the brand, 9×13 pans can have different capacities. And depending how tightly you layer it, could make up the difference.

      Hope you enjoy!

  8. Think before you print this recipe because you will get 13 pages, the recipe is on 2 pages only the rest are ideas for additional recipes but at the same time a total waste of paper

  9. Last time I made gluten free lasagna it said not to cook the noodles first, and it turned out a bit too dry. This time I pre boiled them until they would be about half done but they fell to complete bits. I’m sure it will be great but gluten free lasagna noodles are a big pain. Might just stick to spaghetti and forget about making lasagna.

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