Illustrative serving image, not a documented photograph of a kitchen-tested batch. The image broadly depicts lasagna; fresh basil is an optional garnish.
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Gluten-free lasagna noodles layered with meat sauce, ricotta and mozzarella.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
Prepare the particular noodles according to their package. Do not substitute no-boil sheets without adapting their required liquid and method. Divide the available noodles and cheese among three layers. Sauce preparation, baking and the ten-minute rest all contribute to elapsed time.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
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1Preheat and Prep Preheat the oven to 375°F (190°C). Prepare the noodles according to their package. If they need to be boiled, drain and lay them apart on clean parchment to limit sticking. Keep the two tablespoons of oil for the sauce.
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2Make the Sauce Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook another minute. Add the ground beef or sausage, breaking it up with a spoon, and cook until browned and cooked through. Drain excess fat. Check ground beef or pork sausage reaches 160°F; poultry sausage must reach 165°F.
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3Simmer the Tomato Sauce Stir in crushed tomatoes, dried Italian seasoning, salt, and pepper. Bring to a simmer and let cook gently for 20 minutes, stirring occasionally. Taste and adjust seasoning.
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4Prepare the Cheese Mixture In a bowl, combine ricotta cheese with the egg, a pinch of salt, and some pepper. Mix until smooth and set aside.
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5Assemble the Lasagna Spread a thin layer of sauce in a 9×13-inch dish. Divide the prepared noodles, ricotta mixture, remaining sauce and mozzarella into three portions. Make three layers using one portion of each per layer, finishing the third layer with sauce and mozzarella. Scatter all the Parmesan over the top. Do not add a fourth layer.
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6Bake Cover the dish tightly with foil and bake for 40 minutes. Remove the foil and bake an additional 15 minutes until the cheese is bubbly and golden. Check the center reaches 165°F with a food thermometer. Let the lasagna rest for 10 minutes before slicing.
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7Serve Garnish with fresh basil leaves if desired. Serve warm and enjoy!
Food handling and leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. These are general handling limits, not a tested texture or shelf-life claim for this recipe. See USDA leftover guidance.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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