Lasagna has been around since the Middle Ages and is an extremely customizable dish. Whether you like hearty layers of meat and cheese or a diet-friendly assortment of veggies and spices, you can put together a great oven-baked meal. Here you’ll find a wide-variety of gluten-free lasanga recipes to stir your appetite.
When making gluten-free lasagna, there are many tasty bases you can choose from. According to your preferences, you can opt for a wheat-free noodle made from a grain like corn, a pseudocereal like quinoa or a vegetable like zucchini. The possibilities are nearly endless so don’t be afraid to experiment with different recipes and ingredients until you find a dish that’s just right for you.
If you are going to incorporate a starchy noodle, pay close attention to the cooking instructions printed on the packaging since gluten-free pasta tends to be less forgiving than its wheat-stuffed counterparts. Some noodle sheets may not even need to be boiled before being baked in a sauce-packed dish. When in doubt, shoot for al dente results so you don’t end up with a pile of mush.
Naturally, a compilation of lasagna recipes highlights the fact that not everyone agrees on which word should be used to describe the layered pasta dish: the plural “lasagne” or the singular “lasagna.” Hence, you’ll see both versions used throughout this list.
Gluten-Free Lasagna Recipes
If lasagne isn't enough gluten free Italian food for you, try these gluten-free pizza crust recipes.
Noodle-Based, Meat-Stuffed Lasagne
For the marinara sauce, you're going to combine seasoned crushed tomatoes with anchovy paste, a pinch of sugar and spices like basil, Italian parsley, oregano and red pepper flakes. Then, you're going to add in browned Italian sausage, chopped spinach and sauteed mushrooms.
In a separate bowl, you'll mix some ricotta cheese, chopped parsley and a beaten egg. When assembling, the tomato sauce goes down first, then some Tinkyada Brown Rice Lasagne Noodles and then your cheese mixture before repeating the process two more times.
To make this lasagne, you’ll first want to follow Jamie Oliver’s recipe for gluten-free pasta dough, which calls for rice flour, potato starch, corn flour, xanthan gum, eggs and extra virgin olive oil. Then, you’ll cook a Bolognese sauce using plum tomatoes, ground beef, bacon, vegetables and your choice of red wine or grape juice.
Next, you’ll make a Béchamel sauce using semi-skimmed milk, unsalted butter, gluten-free flour, corn flour, Parmesan cheese and nutmeg. Cut your sheets of homemade dough into four-inch by six-inch rectangles and layer everything in an oven-safe pan.
Cappello’s Lasagna is made from almond flour, non-GMO cage-free eggs, tapioca flour, xanthan gum and sea salt, which means this kind of noodle makes a great base when serving a wide-variety of guests who maintain a gluten-free, grain-free or paleo-friendly diet.
If you want to keep the meal dairy free, use Kite Hill Almond Ricotta for your cheesy filling, which goes nicely with the extra add-ins of ground pork and fennel seeds. Of course, you can take the lasagne one step further into the allergen-free zone by making a tomato-less marinara sauce using butternut squash, beets, carrots and some Italian seasonings.
Layer Antonella’s Gluten-Free Tomato-Basil Pasta Sauce, Johnsonville Mild Italian Sausage meat and Catelli Gluten-Free Lasagne, which blends white rice flour, brown rice flour, corn flour and quinoa flour.
For a well-rounded finished product, you’ll also incorporate fresh mushrooms, shredded carrots, a finely chopped shallot, loads of mozzarella cheese and a hint of Sriracha sauce.
To make this carnivore’s delight, start by mixing ground beef and coarsely chopped bacon with a jar of pasta sauce, a diced shallot, a minced garlic clove and some chopped mushrooms.
Then, create a cheese mixture by merging mozzarella and ricotta with eggs and chopped basil leaves. Afterwards, you can interleave the sauce and cheese filling with ready-to-bake, corn-based pasta from Mueller's.
With Tinkyada Brown Rice Lasagne Noodles as your base, you’re going to combine shredded mozzarella, grated Pecorino Romano or Parmesan, a container of ricotta and some ground pork in addition to chopped onion, granulated garlic and your favorite homemade or store-bought tomato sauce.
To add pizzazz, toss in some additional spices like oregano, fennel, red pepper, black pepper and salt.
To make grain-free noodles, you’ll combine blanched almond flour, arrowroot starch, psyllium husk, eggs, water and salt. To make a hearty lasagne filling, you’ll use ground beef, spicy Italian sausage, a jar of marinara sauce and tons of shredded mozzarella. Needless to say, the combination will be divine.
Noodle-Based, Vegetarian-Friendly Lasagne
To start, make a veggie filling by heating mushrooms, spinach, sun-dried tomatoes and roasted peppers alongside raisins, balsamic vinegar, nutmeg and crushed red pepper. For the cheese mixture, combine ricotta or small curd cottage cheese with shredded Parmesan and a dash of nutmeg.
To make the sauce, use a food processor to blend canned Italian tomatoes alongside brown sugar and Italian spices. While your oven is preheating, assemble your red sauce, veggie filling and cheese mixture with OrgraN Rice and Corn Lasagna.
Using a corn, quinoa, buckwheat or rice noodle, you can easily produce a gluten-free lasagne that still hits the right notes where taste and substance are concerned.
This recipe calls for ricotta, Parmigiano-Reggiano, firm tofu and an egg, the combination of which gets interleaved with a red sauce–made from canned crushed tomatoes, red pepper, onion, olive oil, basil and oregano–and a zucchini mixture–featuring sliced zucchini, chopped red bell pepper, parsley and black pepper.
When you group the sauce, pasta, cheese and veggies together, magic happens.
Pick up some Jovial Brown Rice Lasagna, Jovial Crushed Tomatoes and Jovial Extra Virgin Olive Oil for this satisfying, easy-to-make casserole. You'll season the tomatoes with garlic powder, basil and oregano. In another bowl, you'll combine eggs and ricotta cheese. When assembling the fine cuisine, you’ll also add generous layers of shredded mozzarella and grated Parmesan.
Simmering on the stovetop a pan full of lasagne ingredients is a comparatively quick way to get a delicious Italian dinner. Break DeBoles Rice Lasagna into irregular shards and soak them in warm tap water while you cook the sauce, which makes use of onion, garlic, basil, oregano, shredded carrots, tomato paste and tomato puree.
Of course, you’ll also put to work ricotta, Parmigiano-Reggiano and mozzarella when assembling this amazing skillet. You'll cover and simmer the dish over medium heat until the noodles are tender and the cheese is melted, which may take only ten to fifteen minutes.
Pick up a box of gluten-free lasagne sheets from your favorite health-food store and get ready for a delicious meal. To make the white sauce, you'll combine vegan butter, rice milk, nutritional yeast, lemon juice and some all-purpose gluten-free flour.
For the red sauce, you’ll use chopped vine tomatoes, brown lentils, fenugreek seeds, kombu seaweed, beetroot, carrots and celery as well as cumin, tamari, thyme and bay. The health-conscious results will make your taste buds–and body–happy.
Vegetable-Based, Meat-Stuffed Lasagne
Spaghetti squash and turkey Italian sausage make this Naples-inspired dish a responsible yet delectable idea for dinner. Prepare the spaghetti squash by rubbing the deseeded halves with olive oil and an Italian herb blend before roasting them in the oven or tenderizing them in a slow cooker.
Later, you’ll want to combine cooked Italian sausage with a homemade marinara sauce featuring roasted vine-ripened Roma tomatoes that you've seasoned with olive oil, ground fennel, dried oregano, peeled garlic cloves and dried marjoram.
To take this casserole to the next level, add a mixture of cottage cheese, eggs, mozzarella and coarsely grated Parmesan in conjunction with Italian herbs.
Homemade cauliflower “noodle” sheets are the key to this oven-baked meal, which is a healthy way to please a crowd. Microwave pulverized cauliflower florets and squeeze them dry before mixing in eggs and seasonings. Then, you'll spread this veggie-based mixture onto a parchment-lined baking sheet, which you'll throw in the oven.
Afterwards, you’ll cut the cauliflower sheet into lasagna-like rectangles and layer them with a milk-and-cauliflower Béchamel sauce and a hearty Bolognese sauce filled with ground beef, ground pork and chopped pancetta.
To go along with your thinly sliced zucchini and tuna-infused crushed tomatoes, make a nut cheese using cashews, toasted pine nuts and sunflower seeds in conjunction with garlic cloves, fish sauce, lemon juice and smoked paprika.
Don’t forget to saute onions and bacon for the meal, which you can top with some crushed kale chips after you pull the dish out of the oven.
Brown boneless, skinless chicken breast chunks with butter and herbs before adding in some tomato paste along with chopped beefsteak tomatoes, green bell peppers and mushrooms.
Separately, make a white sauce using butter, cornstarch, milk, grated cheddar and bay leaves. When assembling your ingredients, layer blanched collard green leaves, which will help hold everything together.
Here’s a grain-free, dairy-free recipe for an extraordinary casserole that contains layer upon layer of goodness. You’ll make an egg-based cashew cream filling and a homemade marinara sauce to go along with yellow squash, zucchini, eggplant, mushrooms, spinach and ground beef. The dazzling results are comfort food at its best.
Vegetable-Based, Meat-Free Lasagne
This noodle-free, plant-based dish will blow your mind. The ricotta filling is made from tofu, nutritional yeast, cashews and lemon juice in addition to fresh basil, dried oregano, black pepper and salt. If so inclined, you can also make an optional pesto sauce using olive oil, basil, cashews and garlic to layer on top of your peeled and thinly sliced sweet potatoes.
To make this impressive no-noodle dish, you’ll slice up eggplants, zucchini and potatoes, which you’ll cover with a homemade sauce consisting of canned San Marzano tomatoes, garlic cloves, basil leaves, grated red onion and a hint of sugar.
You'll also interleave chopped rosemary and thyme as well as a ricotta filling, which you'll fortify with Parmesan, mozzarella, mint and parsley.
In conjunction with vertical slices of zucchini squash, this recipe calls for your favorite pasta sauce, some chopped spinach and a homemade cashew cream sauce, which is a vegan-friendly way to enjoy ricotta.
For this creamy nut-based sauce, you'll combine in a high-speed blender raw cashews, water, apple cider vinegar, nutritional yeast, garlic cloves, onion powder, black pepper and salt. If desired, you can sprinkle some vegan mozzarella-style shredded cheese on top of the casserole along with some oregano.
To start, make a dairy-free, soy-free ricotta cheese using raw cashews, nutritional yeast and agar flakes alongside raw tahini, freshly squeezed lemon juice, Himalayan sea salt and liquid smoke.
You'll use yellow squash and zucchini as your noodle substitutes, but you'll also incorporate into the dish sweet potato, baby spinach, asparagus, yellow pepper and red pepper in addition to fresh basil leaves and a jar of organic tomato sauce.