Gluten-free lasagna recipe with layers of tender noodles, ricotta cheese, mozzarella, and savory meat sauce. Made with gluten-free lasagna noodles and marinara sauce, this cheesy baked pasta dish is perfect for family dinners, meal prep, or special occasions. Can be customized with ground beef, turkey, or vegetables, and dairy-free cheese options make it suitable for various dietary needs.

Table of Contents

Ingredients

For the Lasagna

10 oz gluten-free lasagna noodles (see notes)
16 oz shredded mozzarella cheese

Meat Layer

1 lb lean ground beef
1 small onion or large shallot, chopped
2 cloves garlic, minced or pressed
Salt and pepper, to taste
32 oz gluten-free marinara sauce (4 cups)

Ricotta Cheese Layer

16 oz ricotta cheese
1 cup freshly grated Parmesan cheese
1 tablespoon dried parsley flakes
1/2 teaspoon pepper
1/4 teaspoon salt

Directions

Preheat Oven: Preheat to 375°F and lightly spray a 9×13” baking dish with nonstick spray.
Prepare Noodles: Line a half sheet pan with plastic wrap. Bring a large pot of water to a boil and season with 1 tablespoon salt. Add gluten-free lasagna noodles and parboil according to package instructions (for Jovial brand, 5 minutes), stirring frequently. Drain noodles and rinse under cold water. Arrange noodles in a single layer on the sheet pan, cover with another layer of plastic wrap, and repeat to prevent sticking. Set aside.
Cook Meat Sauce: Heat a large skillet over medium-high heat. Add ground beef, onion, garlic, salt, and pepper. Brown the beef, breaking it up as it cooks. Drain excess fat, return beef to the skillet, and stir in marinara sauce. Set aside to cool slightly.
Prepare Ricotta Mixture: In a medium bowl, combine ricotta, Parmesan, parsley flakes, pepper, and salt. Transfer mixture to a gallon-size Ziplock bag, snip off one corner, and set aside for easy spreading.
Assemble Lasagna:
- Spread 3/4 cup of the meat sauce in the bottom of the prepared baking dish.
- Layer lasagna noodles across the dish (short way), typically 3 for the first layer and 3 1/2 for the 2nd and 3rd layers.
- Pipe 1/3 of the ricotta mixture onto the noodles and spread evenly.
- Spoon 1/3 of the remaining meat sauce on top, then sprinkle 1/3 of the shredded mozzarella.
- Repeat layers two more times: noodles, ricotta, meat sauce, mozzarella.
Bake: Cover with foil sprayed with nonstick spray. Bake for 20 minutes, then uncover and bake an additional 20–25 minutes until golden and bubbly.
Rest and Serve: Let lasagna rest 15–20 minutes before slicing into squares and serving.

Tips

Parboil noodles carefully to prevent breakage.
Use a Ziplock bag to pipe ricotta mixture for even layering.
Let lasagna rest after baking to make slicing easier and maintain structure.
For extra flavor, allow meat sauce to simmer 5–10 minutes before assembling.

Variations and Substitutions

Meat: Swap ground beef for ground turkey, chicken, or Italian sausage.
Cheese: Use dairy-free ricotta and mozzarella for a vegan version.
Vegetables: Add layers of spinach, zucchini, or mushrooms.
Sauce: Use your favorite gluten-free marinara or homemade tomato sauce.
Noodles: No-boil gluten-free noodles can be used if preferred, adjusting cooking time as needed.

FAQs

Can I make this ahead of time?
Yes, assemble the lasagna a day ahead and refrigerate. Bake when ready.

Can I freeze this lasagna?
Yes, freeze unbaked lasagna for up to 3 months. Thaw overnight before baking.

Do I need to parboil gluten-free noodles?
Parboiling prevents breakage and ensures even cooking, especially for brands that require it.

Serving Suggestions

Serve with a side green salad and garlic bread (gluten-free if needed).
Pair with roasted vegetables or a light soup for a complete meal.
Top with fresh basil or extra Parmesan for garnish.

Why You’ll Love This Recipe

Classic lasagna flavor without gluten.
Layers of cheesy, savory, and flavorful ingredients that everyone will enjoy.
Fully customizable for meat, cheese, or vegetable preferences.
Perfect for family dinners, meal prep, or special occasions.