Homemade Gluten Free Lasagna

Ingredients

In this overview, I’ll tell you about the ingredients, as well as anything specific you have to look out for to make sure everything you put into the lasagna is gluten free. You’ll find the full amounts and directions in the recipe card at the bottom of the post.

For the sauce:

• Pork or turkey sausage and ground beef: Do read the labels on your sausage, but most that I’ve seen are gluten free. If you buy pre-packaged ground beef, there is the possibility of added fillers. This is why I typically buy it ground in the store or I do check the labels on any pre-packaged meats.
• Onion, garlic, and fresh parsley: These fresh ingredients are always gluten free.
• Canned tomato sauce, tomato paste, and crushed tomatoes: In most cases, these products are gluten free. Do be aware of added seasonings in tomato sauce and crushed tomatoes. I usually use Tuttorosso, in particular for Crushed Tomatoes because it is my favorite.
• Dried herbs and seasonings: This is another case where most brands are safe, especially for single herbs. But mixes, such as the Italian Seasoning, can be a risk. So check your labels. McCormick has all of its information on its website, and the only concern is occasionally the blends or other mixes. But all of the ingredients in this recipe are gluten free, including the Italian Seasoning.

For the ricotta cheese mixture

• Ricotta cheese: Typically ricotta is gluten free, but always check that there are no added ingredients.
• Egg
• Parsley: Fresh is best, but dried can be used in a pinch.
• Salt

For assembling the lasagna:

• Gluten free lasagna noodles: You’ll need 12 sheets of those Barilla Lasagna Noodles
• Shredded mozzarella cheese: I do recommend shredding your own mozzarella as it melts better than pre-shredded.
• Grated Parmesan cheese: If you buy pre-grated parmesan cheese or shredded mozzarella cheese, just check your labels for additives or fillers.

How to make gluten free lasagna

All of the instructions you need are in the recipe card for making the sauce and cheese mixture. But if you want to really know all the details, tips, tricks, and substitutions, I recommend you check out the World’s Best Lasagna recipe, which has all of that information.

Let’s start by making the meat sauce.

Brown the meat. In a large Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until cooked through and browned. Drain any excess grease, if needed

Finish the sauce. Stir in the crushed tomatoes, tomato paste, tomato sauce, and water, followed by sugar (if using), basil, Italian seasoning, salt, pepper, and parsley. Cover and simmer for at least an hour and a half, stirring occasionally. Let it simmer a long as possible to truly develop the flavors. You can even do this the day before.

Make the ricotta cheese mixture. In a bowl, combine ricotta cheese, egg, parsley, and salt until smooth. Then refrigerate until you are ready to assemble the lasagna.

How to layer lasagna

Here is a quick overview of layering the lasagna. I like three layers of noodles with a good amount of meat sauce and all of the cheeses in between. Plus you can’t forget a golden and gooey mozzarella layer on top. Here is how it goes.

1. Start with a layer of sauce on the bottom.
2. Add one layer of noodles.
3. Top with sauce, half of the ricotta mixture, one-third of the mozzarella, and one-third of the parmesan.
4. Add the second layer of noodles
5. Repeat with more sauce, the other half of the ricotta mixture, plus half of the remaining mozzarella and parmesan.
6. Add the final layer of noodles.
7. Top with sauce, mozzarella cheese, and parmesan cheese.

Bake the lasagna. Cover the pan with foil and bake in the oven at 375°F for 25 minutes. Remove the foil and bake for another 25 minutes, until the noodles are tender, the middle is hot, and the cheese is melted and golden. Cool for 15 minutes before slicing and serving.

Tips for Success

• Use your favorite sausage. I typically use turkey sausage to make it a little less greasy and cut out a few calories (and mainly because my husband can’t eat much pork). But any kind of Italian sausage is fine. Like a little more heat? Use hot Italian sausage.
• Sugar is optional. The original recipe calls for a couple of tablespoons of sugar. Some say that this helps balance the acidity in the sauce. I don’t feel that it is necessary, so it’s your call whether you use it or not.
• Simmer as long as possible. I like to simmer the sauce for no less than an hour and a half. In fact, I’ll often make it the day before I assemble the lasagna and refrigerate it over ight.
• Make it in advance. Besides the sauce, you can also mix the ricotta in advance and keep it in the fridge overnight if you want to assemble the lasagna the next day. You can also assemble the entire lasagna and refrigerate or freeze it. Then bake it when you are ready. If froze, you’ll need to thaw it in the refrigerator overnight. Take it out of the refrigerator to let it warm up a bit before you bake it. It may need some extra time in the oven.

Storing Leftovers

As is common with gluten free pasta, the texture does change slightly when it isn’t eaten right away. However, this lasagna, when using the Barilla lasagna noodles, has held up well to reheating and even freezing and reheating.

If you want to refrigerate any extras, just wrap it with plastic wrap or place individual slices in airtight storage containers. You can microwave it or pop it back in the oven until it is steaming hot.

It can also be frozen baked or unbaked. You will want to wrap it tightly with foil first, to prevent moisture and freezer burn. This foil can be left on the pan when you put it in the oven. Then wrap it tightly with plastic wrap over the foil and freeze for up to two months. Individual slices can also be frozen/

Thaw overnight in the refrigerator before reheating.

Serving Suggestions

I love to serve lasagna with a Caesar salad and some Gluten Free Garlic Breadsticks. But you have many options to make it a meal.

Start with a salad. Try this Italian-Style Wedge Salad or Avocado Cucumber Tomato Salad.

Have veggies on the side. Lemon Parmesan Roasted Broccoli or Roasted Asparagus and Mushrooms with Balsamic Vinegar make lovely side dishes for gf lasagna.

Don’t forget bread. Garlicky Gluten Free Texas Toast or Gluten Free Garlic Rolls are perfect options.

Finish with Dessert. Enjoy a piece of Gluten Free Tiramisu or some Italian-style Gluten Free Rainbow Cookies.