After much recipe testing, my recipe for easy gluten-free lasagna is here! This recipe uses pre-made lasagna noodles (no boiling), and jarred tomato sauce for a hearty but simple gluten-free dinner.
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Lasagna - one of my favorite easy comfort meals. What is about the combination of pasta and cheese when baked that becomes so perfect? Don't even get me started on this homemade mac and cheese..
After multiple recipe attempts, and trying different layering techniques/order of ingredients, I'm happy with my final recipe for this easy gluten-free lasagna with you right here.
The reason this lasagna is so easy is that you don't have to boil the gluten-free lasagna noodles. You can use your favorite jarred tomato sauce as well. I prefer to grate my own cheese for better taste (pre-shredded cheeses have anti-caking agents), but you can use a bagged version if that saves you time. Hey, no judgment here - you do you!
Here's what you'll need to make gluten-free lasagna:
Gluten-Free No Boil Lasagna Noodles: I've had success with this recipe using 2 different gluten-free lasagna noodles: Barilla and Jovial. Both are no-boil noodles, so there is no boiling required. But don't worry, the pasta will still cook and soften despite not pre-boiling it. Between the two brands, Barilla is definitely cheaper, and my go-to favorite for this recipe.
Tomato Sauce: Whatever your favorite gluten-free tomato sauce is. I use Rao's. You can also use sauce from scratch for even better flavor!
Mozzarella Cheese: I prefer to grate by hand for freshness, but if you are short on time, you can buy the bagged kind. Part Skim or Full Fat, whatever you prefer. I use Galbani or Polly-O.
Ricotta Cheese: The ricotta cheese will be one of our layers in the lasagna. You can buy whatever brand you prefer. I use Galbani.
Parmesan Cheese: This will be grated with our mozzarella cheese for extra cheesy goodness. Again, buy whatever you like! I buy Bel Gioioso.
Other Ingredients Needed:
Egg: We'll use this with the ricotta mixture so it spreads more evenly.
Dried Italian seasoning: Also for the ricotta mixture, for added herbs.
Salt & pepper: Nothing wrong with a little S&P.
Olive oil: We'll use this to coat the baking dish to layer the lasagna.
Fresh parsley: This is optional, for serving, but the pop of green against the reds and yellows of the lasagna make it look so nice!
How To Layer Gluten-Free Lasagna & Tips For Success
I spent a lot of time experimenting with the order of things when layering lasagna. And with the no bake noodles, it's essential they be covered in liquid of some kind (typically, the tomato sauce) so they cook in the oven. But even when alternating the order, as long as the noodles had sauce on one side of them, they cooked fine!
Layer 1: Into a glass rectangular baking dish (or corningware), spray or coat with oil then add some sauce (see recipe card for specific amounts).
Layer 2: Add 4 sheets of gluten-free lasagna noodles, slightly overlapping.
Layer 3: Add ricotta cheese mixture (see recipe card for details)
Layer 4: Add shredded mozzarella cheese & parmesan cheese.
Then repeat, until you run out of noodles. Once you've placed the top layer of noodles, add some more tomato sauce and shredded mozzarella cheese & parmesan. Then it's time to bake it until everything is cooked and perfect!
Gluten & Dairy-Free Lasagna?
You can absolutely make this recipe dairy-free! Since I'm mildly lactose intolerant, I tend to pop a Lactaid or two before eating lasagna so it doesn't bother my tummy. But feel free to substitute whatever dairy-free cheeses you prefer. Kite Hill has some great dairy-free ricotta cheese, or you can make your own using cashews.
Can I make ahead/freeze this lasagna?
You can definitely make this lasagna ahead of time. Assemble as instructed here and then keep in a sealed container/covered for up to 24 hours. When you are ready to eat, just cook it in the oven for the required baking time.
You can also try freezing this lasagna, but I can't speak to the results of this as I haven't tried it! I would freeze after everything has been assembled in layers, and before baking.
How should I store gluten-free lasagna?
Lasagna should be stored in the refrigerator. Keep it covered with foil or in a sealed container. To reheat, you can do individual portions in the microwave, or reheat the entire dish in the oven at 350 degrees for 15-20 minutes, or until desired temperature.
Lasagna is a great meal to give you leftovers for lunch or dinner the next day. I usually find with baked pasta dishes, they always taste even better the next day! Unfortunately, that rarely happens when you're married to my husband, who loves to eat all of my gluten-free recipes (Even though he doesn't even have celiac disease - that's how you know they are good!)
Craving more comfort food recipes that are gluten-free?
You've gotta try this homemade baked macaroni and cheese. Absolutely dreamy.
Whip up a batch of a classic chocolate chip cookies with cranberries & walnuts.
Here's the full recipe for gluten-free lasagna!
If you love this recipe, please leave a review! Thank you so much!
Easy Gluten-Free Lasagna Recipe
- 1 box gluten-free no-boil lasagna noodles, like Barilla or Jovial
- 2 (18 ounce) jars of your favorite tomato sauce
- 1 (15 ounce) container of ricotta cheese
- 8 ounces of mozzarella cheese, grated, or 1 8 oz bag of shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1 egg
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried Italian seasoning
- fresh parsley, for garnish
Preheat the oven to 425 degrees Fahrenheit. Into a bowl, combine the ricotta cheese, egg, salt, pepper, and Italian seasoning. Mix until smooth and then set aside.
Into a glass 9x13 baking dish, coat with oil to prevent sticking. Pour 1 cup of the tomato sauce onto the bottom of the dish into an even layer. Place 4 sheets of the gluten-free lasagna noodles side by side, slightly overlapped.
Add ¼ of the ricotta cheese and spead into an even layer over the lasagna noodles.
Sprinkle the ¼ of the mozzarella cheese over the ricotta cheese.
Sprinkle ¼ of the parmesan cheese over the mozzarella cheese.
Repeat 3 more times: sauce, noodles, ricotta, mozzarella, parmesan.
After you have placed the last lasagna noodles, top with any remaining sauce followed by any remaining mozzarella cheese and parmesan cheese.
Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 20 minutes and it will be nice and golden. Remove from the oven and let the lasagna sit for 15 minutes before cutting into. Sprinkle freshly chopped parsley on top. Enjoy!
Storage: Lasagna can be stored for up to 3-4 days in the refrigerator. Keep it covered.
Dairy-Free: You can make this dairy-free, just substitute your favorite dairy-free cheeses.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 270Total Fat 17gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 6gCholesterol 80mgSodium 826mgCarbohydrates 9gFiber 0gSugar 2gProtein 20g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like lasagna?
What's your favorite lasagna addition?
Tell me in the comments below!