An easy recipe for gluten-free lasagna. Layers of gluten-free pasta, cheeses, and a savory meat sauce. This homemade gluten-free lasagna also has an easy dairy-free option.
Gluten-Free Lasagna
Gluten-Free Lasagna is one of my family’s favorite meals! We have been able to enjoy lasagna again because I can easily find the Barilla gluten-free lasagna noodles. It only takes one box of noodles to make a 9 x 13 pan of lasagna!
I have also been able to make a dairy-free version of lasagna that my whole family enjoys as well! I promise you won’t miss the regular cheese in the dairy-free option of my lasagna recipe. It’s still creamy and cheesy just like the classic lasagna but without using weird ingredients.
You can see just how easy this gluten-free lasagna is to make in the recipe video.
Is Lasagna Gluten-Free?
Traditional lasagna noodles are not gluten-free. The good news is that there is a brand of oven-ready gluten-free lasagna noodles!
I have only tested this recipe with Barilla gluten-free oven-ready lasagna noodles. The Barilla gluten-free lasagna noodles do not need to be pre-cooked. I buy the Barilla gluten-free lasagna noodles from Walmart or my local grocery store.
As for the other ingredients, like the ricotta cheese, mozzarella, and parmesan cheese these are all naturally gluten-free. I always recommend checking all the labels of your ingredients.
How To Make Homemade Gluten-Free Lasagna
- Preheat oven to 425°F. Spray a 9-inch x 13-inch baking pan with gluten-free cooking spray.
- Spray a large skillet with gluten-free cooking spray. Add the beef and sprinkle with salt. Cook the beef over medium-high heat until it starts to brown. Add the onion powder, garlic powder, and Italian seasoning and stir until fully combined. Cook the meat until no pink remains. Drain any fat.
- Stir in the gluten-free pasta sauce and simmer for 5 minutes. Remove from heat. (photo 1)
- Prepare the chopped spinach according to the bag’s directions. Allow to cool, then squeeze out and drain the excess water.
- In a large bowl, combine the chopped spinach, ricotta cheese (dairy-free use the hummus in place of the ricotta), and the parmesan cheese (dairy-free leave out). Mix until fully combined. (photo 2)
- Pour 1 cup of the meat sauce on the bottom of the greased baking dish and spread evenly. Place four sheets of the lasagna noodles side-by-side. They will slightly overlap. Top the lasagna sheets with 1 cup of sauce. Spread 1/4 of the ricotta mixture (or hummus mixture ) over the sauce and then top with 1/4 of the mozzarella cheese. (photo 4)
- Repeat for 3 more layers. Top the last lasagna sheet with the meat sauce and sprinkle with mozzarella cheese. (photos 5 & 6)
- Spray a piece of aluminum foil with gluten-free cooking spray. Cover the pan with the greased foil and bake for 40 minutes. Uncover and bake an additional 20 minutes or until browned and bubbly. If the lasagna noodles are puffing up after baking for 40 minutes, take a knife and poke a few holes in the top and flatten with a spatula. Sprinkle more cheese over the top and bake for the final 20 minutes. (photo 7)
- Allow the lasagna to rest 10-15 minutes before cutting. Enjoy! (photo 8)
- Save leftovers in an airtight container and refrigerate. Reheat leftovers in the microwave or oven.
Can The Lasagna Be Made Ahead Of Time?
Lasagna is super easy to make ahead of time. Prepare the lasagna according to recipe directions, and cover with foil sprayed with gluten-free cooking spray, and refrigerate for up to 24 hours.
Bake the lasagna for 50 minutes, and then remove the foil and bake for an additional 20 minutes. Let the lasagna rest for 15-20 minutes before serving.
Can You Freeze Lasagna?
Lasagna is super easy to freeze! First, let the lasagna completely cool. Place in a plastic freezer bag or freezer-safe container.
Reheat the frozen lasagna in the oven at 350°F for 30 minutes. Make sure to cover the lasagna with foil before reheating in the oven. Or allow the lasagna to defrost in the refrigerator overnight and reheat in the microwave.
Tips For Making Gluten-Free Lasagna
- I use olive oil cooking spray to grease my baking dish.
- I also spray the foil to keep it from sticking to the top cheese layer.
- Make sure to squeeze and drain the excess water out of the cooked chopped spinach.
- Ground turkey can be used in place of the ground beef.
- Cottage cheese can be used in place of the ricotta cheese.
- If you don’t have Italian Seasoning, make your own: 2 teaspoons dried basil, 2 1/2 teaspoons dried oregano, 1/2 teaspoon dried sage, 1/2 teaspoon dried thyme, 1/4 teaspoon dried marjoram, 1/4 teaspoon dried rosemary.
- Make sure to cover the lasagna pasta sheets completely with pasta sauce.
- If the lasagna noodles are puffing up after baking for 40 minutes, take a knife and poke a few holes in the top and flatten with a spatula. Sprinkle more cheese over the top and bake for the final 20 minutes.
- You can always use more cheese on top and broil the top for a few minutes to get it nice, browned, and bubbly.
Gluten-Free and Dairy-Free Lasagna
I promise if you are also dairy-free you can enjoy lasagna! For the dairy-free option, I used roasted garlic hummus in place of the ricotta cheese and Violife dairy-free just like mozzarella shreds.
The roasted garlic hummus really mimicked the creaminess of the ricotta cheese, and the Violife shreds are my favorite dairy-free alternative for mozzarella. The Violife really melts well and tastes good.
Most of my family (including me) are also dairy-free. So I also try and include a dairy-free version to all of my recipes.
Some of my favorite dairy-free products that I like to cook with are Smart Balance butter, olive oil, and unsweetened almond milk.
Easy Gluten-Free Lasagna Recipe
This recipe for gluten-free lasagna is a super easy recipe! It can be made ahead of time for busy nights. The lasagna also freezes and reheats beautifully.
This gluten-free dinner recipe is comfort food at it’s best and is always a family favorite!
More Gluten-Free Dinner Recipes To Try!
- Gluten-Free Meatballs {Dairy-Free Option}
- Gluten-Free Southern Fried Chicken {Dairy-Free Option}
- Gluten-Free Chicken and Dumplings {Dairy-Free Option}
- Gluten-Free Meatloaf {Dairy-Free Option}
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Gluten-Free Lasagna {Dairy-Free Option}
Ingredients
- 1 pound lean ground beef
- 1 teaspoon salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 tablespoons Italian Seasoning
- 2 24-ounce jars jar gluten-free pasta sauce I used Prego Traditional sauce.
- 1 12- ounce bag frozen chopped spinach
- 1 15-ounce container ricotta cheese For dairy-free use 10-ounce container of gluten-free roasted garlic hummus in place of ricotta cheese.
- 1 cup Parmesan cheese Leave out if dairy-free.
- 1 16-ounce bag shredded mozzarella cheese For dairy-free I like Violife dairy-free just like mozzarella shreds.
- 1 box Barilla Gluten Free Oven-Ready Lasagna I have only tested this recipe with Barilla gluten-free oven-ready lasagne noodles.
Instructions
- Preheat oven to 425°F. Spray a 9-inch x 13-inch baking pan with gluten-free cooking spray.
- Spray a large skillet with gluten-free cooking spray. Add the beef and sprinkle with salt. Cook the beef over medium-high heat, until it starts to brown. Add the onion powder, garlic powder, and Italian seasoning and stir until fully combined. Cook the meat until no pink remains. Drain any fat.
- Stir in the gluten-free pasta sauce and simmer for 5 minutes. Remove from heat.
- Prepare the chopped spinach according to the bag's directions. Allow to cool, then squeeze out and drain the excess water.
- In a large bowl, combine the chopped spinach, ricotta cheese (dairy-free use the hummus in place of the ricotta), and the parmesan cheese (dairy-free leave out). Mix until fully combined.
- Pour 1 cup of the meat sauce on the bottom of the greased baking dish and spread evenly. Place four sheets of the lasagna noodles side-by-side, they will slightly overlap. Top the lasagna sheets with 1 cup of sauce. Spread 1/4 of the ricotta mixture (or hummus mixture) over the sauce, and then top with 1/4 of the mozzarella cheese.
- Repeat for 3 more layers. Top the last lasagna sheet with the meat sauce and sprinkle with mozzarella cheese.
- Spray a piece of aluminum foil with gluten-free cooking spray. Cover the pan with the greased foil and bake for 40 minutes. Uncover and bake an additional 20 minutes, or until browned and bubbly. If the lasagna noodles are puffing up after baking for 40 minutes, take a knife and poke a few holes in the top and flatten with a spatula. Sprinkle more cheese over the top and bake for the final 20 minutes.
- Allow the lasagna to rest 10-15 minutes before cutting. Enjoy!
- Save leftovers in an airtight container and refrigerate. Reheat leftovers in the microwave or oven.
Video
Notes
- For the dairy-free option, I used gluten-free roasted garlic hummus in place of the ricotta cheese and Violife dairy-free just like mozzarella shreds.
- Save leftovers in an airtight container and refrigerate. Reheat leftovers in the microwave or oven.
- Ground turkey can be used in place of the ground beef.
- Cottage cheese can be used in place of the ricotta cheese.
- If you don't have Italian Seasoning, make your own: 2 teaspoons dried basil, 2 1/2 teaspoons dried oregano, 1/2 teaspoon dried sage, 1/2 teaspoon dried thyme, 1/4 teaspoon dried marjoram, 1/4 teaspoon dried rosemary.
- Make sure to cover the lasagna pasta sheets completely with the pasta sauce.
- To make ahead: prepare according to recipe directions, cover with foil, and refrigerate for up to 24 hours. Bake for 50 minutes, then remove the foil and bake for an additional 20 minutes. Let rest for 15-20 minutes before serving.
- To freeze: allow the lasagna to cool. Place in a plastic freezer bag or freezer-safe container. Reheat in the oven at 350°F for 30 minutes. Make sure to cover the lasagna with foil before reheating in the oven. Or allow the lasagna to defrost in the refrigerator overnight and reheat in the microwave.
- I have only tested this recipe with Barilla gluten-free oven-ready lasagne noodles.
- Mama says, "check all of your labels!"
Nutrition
Shirleen Ensor says
Absolutely delicious I made one lot for Hubby using ricotta cheese and the second lasagne for myself using the garlic hummus We both adored both versions and i was told to make this again .Thanks for the delicious recipe