Gluten Free Lasagna

Gluten Free Lasagna

Gluten Free Lasagna | Hello Gluten Free

Here’s a great recipe for  delicious, rich flavored, gluten free lasagna.  It takes a little time to make the homemade sauce, but time well spent!  When I first made this recipe, several years ago, I discovered DeBoles GF No Boiling-Oven Ready Lasagna noodles.  I won’t go back to boiling.  The evening I served this lasagna for dinner I also made my Gluten Free Dinner Rolls and sprinkled them with Italian seasoning.  It was a perfect pairing.


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Gluten Free Lasagna


  • 1 Pound sweet Italian sausage
  • 1 Pound ground beef
  • 1/2 cup chopped onions
  • 2 Cloves chopped garlic
  • 1 (28 oz.) can crushed tomatoes
  • 2 (8 oz.) cans tomato sauce
  • 2 (6 oz.) cans tomato paste
  • 1/2 cup water
  • 2 Tablespoons white sugar
  • 1 teaspoon fennel seed
  • 2 Teaspoons fresh Basil leaves chopped
  • 1 teaspoon salt
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon ground pepper
  • 15 Ounces ricotta cheese
  • 1 Large egg
  • 1 Pound shredded mozzarella cheese
  • 1 cup shaved Parmesan cheese
  • 12 GF Lasagna Noodles (I use DeBoles GF No Boiling-oven ready Lasagna noodles)


Step 1
In a large pot brown ground beef, Italian sausage, garlic and onions until they start to cook (about 7-10 minutes). I use medium heat. When the meat is finished browning add your cans of crushed tomatoes, tomato sauce, tomato paste and water. Gently stir into the cooking meat. Add the white sugar, fennel seeds, Basil leaves, salt, Italian Seasoning and ground pepper. Give it all a good stir, making sure everything is blended into the meat. Cover the pot and let the meat sauce simmer for 1 and a 1/2 hours.
Step 2
When the meat sauce is ready mix the ricotta cheese with the egg in a separate bowl and set aside. It will be part of your layers.
Step 3
It's time to build us some lasagna. Use a 9 x 13 inch baking pan. Spread 3 cups of meat sauce on the bottom of the pan. Lay down 6 of your DeBoles GF No Boiling-Oven Ready lasagna noodles. Spread 1/2 of the ricotta cheese/egg mixture over the noodles. Spread 1/2 of the mozzarella cheese over the ricotta layer. Sprinkle half of the Parmesan cheese flakes over the mozzarella layer. Spread 3 more cups of meat sauce over the cheese layer. Lay down the remaining 6 noodles. Spread with ricotta mixture, mozzarella and Parmesan cheeses saving some for the top of the lasagna. Put the remaining sauce on top of the last layer of cheese, sprinkling with cheese set aside for the top of the lasagna.
Step 4
Cover lasagna dish with foil. Bake in a preheated oven at 350 degrees for 25 minutes. Remove foil and bake uncovered for another 25 minutes. Allow to cool for 15 minutes after lasagna has finished baking. Serves 12 people.
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