This Gluten-free Lasagna recipe is a family favorite! Often requested for the holidays but it’s also perfect for any night of the week! Use jarred sauce or my quick and easy homemade sauce recipe to take this lasagna to the next level!
I have yet to meet a person who doesn’t love this lasagna! I mean, who doesn’t love pasta? When I need to feed a lot of people, I often make a large pan of gluten-free lasagna and a giant salad and call it a day.
There is a bit of a process to making lasagna, it’s not hard but it’s definitely not a 30-minute meal! That’s why it’s the type of recipe I usually make on the weekends. If I have time though, my family loves lasagna any night of the week!
A note for Gluten-eaters: This gluten-free lasagna recipe is universal and can be made with gluten-free or regular noodles. If you want to save costs when feeding a crowd, you can make a small pan of gluten-free lasagna for those who need it and then make another pan with regular pasta using the remaining ingredients! Just make sure to make the gluten-free lasagna first and separately so as to not contaminate the sauce or ingredients with gluten.
A note about Gluten-free Lasagna Noodles: I have been using Barilla no-boil Gluten-free Lasagna sheets and they are the best! I can’t even tell that they’re gluten-free and they are sturdy in the lasagna. Not to mention, using no-boil noodles saves a ton of time and hassle when it comes to making lasagna by removing the step of boiling noodles.
Three Parts to Make Lasagna
The process to make Lasagna is broken down into 3 parts: making the marinara sauce, making the ricotta filling, and finally layering the lasagna. You can use jarred sauce instead of homemade marinara but I promise you will not be disappointed with the homemade version!
Make Marinara Sauce
Step 1: Start with a base of flavor by sautéing onion and garlic.
Step 2: Add the dried spices and tomato paste.
Step 3: After that add in the canned tomatoes. See that wasn’t so hard was it?! Now let it simmer for at least 20 minutes to enhance the flavors.
A note for Meat Lasagna: If you want meat lasagna, first cook and crumble 2 pounds of Italian Sausage, drain the fat and set the cooked sausage aside. Add the sausage back into the sauce during step 3.
Make Ricotta Filling
While the sauce simmers, you can make the ricotta cheese mixture.
Step 1: Thaw frozen spinach according to the package directions. Once cooled enough, squeeze out as much water as possible.
Step 2: Mix together the spinach, eggs, parmesan, and ricotta cheese. Set aside to prepare for layering the lasagna.
Layer the Gluten-free Lasagna
First set up a layering station. Grease your pan and put all of the ingredients by it, the sauce, cheese mixture, mozzarella cheese, and the gluten-free lasagna noodles.
Step 1: Start with a thin layer of marinara sauce in the bottom of the pan. This will prevent the lasagna from sticking to the bottom.
Step 2: Add a layer of noodles. Don’t worry if they don’t fit exactly right in the pan. They will expand while they bake! Break up pieces of noodles as needed to fill larger gaps.
Step 3: Add a layer of ricotta cheese mixture. Place a dollop of the ricotta cheese mixture on each noodle and spread with the spoon.
Step 4: Sprinkle with mozzarella cheese.
Step 5: Add a layer of marinara, spread it out over the cheese.
Step 6: Add another layer of noodles. This completes one layer!
Repeat steps 3-6 two more times: Ricotta, Mozzarella, Marinara Sauce, Noodles.
Step 7: Finish off the lasagna. Spread some marinara sauce on top of the last layer of noodles and sprinkle with mozzarella cheese.
That’s it! Time to bake! Or cover and refrigerate 1-2 days before baking.
A Lot of Lasagna
This recipe makes a lot of lasagna, enough for about 2 – 9×13 pans! I am okay with this because it freezes well and if I am going through the process I may as well get at least two meals out of it or be able to feed a lot of people!
You can use whatever pan sizes and combinations you like! Just keep layering and making pans of lasagna until you run out! This time, I made one 10.5 x 8.5 pan and two smaller pans to freeze for later, an 8×8 and a 5×7 pan. The 5×7 size pan perfectly fit one lasagna sheet per layer. This would be a great size for 1-2 people.
Questions about Gluten-free Lasagna
- Can I freeze lasagna?
A resounding… YES! Layer the lasagna in a freezer-safe dish and wrap tightly. Freeze uncooked. Thaw completely in the refrigerator and bake according to the recipe. It will take at least overnight to thaw in the fridge… so plan ahead!
- Can I cook lasagna in the Instant Pot?
If you layer the lasagna in an oven-safe dish that also fits in your instant pot , you can cook it in there… even if it’s still frozen! I tried this with great results! Cook for 22 minutes on High Pressure and then pop it under the broiler to brown the cheese. It was phenomenal!
- Can I make it ahead?
Yes! You can make this lasagna 1-2 days in advance. Keep refrigerated until time to bake. Allow the lasagna to come to room temp for about an hour before putting it in the oven. It may take a little longer to bake when baking from refrigerated. Check the temp in the middle of the lasagna. When it is about 165° in the center and bubbly, it is done.
- What is the best Gluten-free Lasagna Noodle?
I have only used the Barilla no-boil lasagna sheets. I really like the ease of use and the flavor!
A family and crowd pleasing favorite, lasagna made with gluten-free or regular noodles. Full of three cheeses, spinach, and a homemade marinara sauce!
- 1 1/2 Tablespoons olive oil
- 1 1/2 cups diced onion about 1 1/2 onions
- 6 cloves garlic minced
- 4 teaspoons Italian seasoning
- 2 teaspoons kosher salt
- 1 tsp black pepper
- 3/4 teaspoon red pepper flakes
- 3 Tablespoons tomato paste
- 2 28 oz cans crushed tomatoes
Ricotta Cheese Mixture
- 1 10 oz package frozen chopped spinach
- 2 15 oz containers Ricotta cheese
- 1 cup shredded Parmesan cheese
- 2 eggs
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- 2 pkg Barilla No-boil Gluten-free Lasagna Noodles
- 5-6 cups shredded mozzarella cheese
Make the Marinara Sauce
In a large pan heat the olive oil over medium heat. Sauté the onions and garlic until tender, about 3-4 minutes.
Add in the Italian seasoning (4 tsp), red pepper flakes (3/4 tsp), Kosher salt (2 tsp), and black pepper (1 tsp). Stir in the tomato paste (3 Tbsp).
Pour in the canned tomatoes. Simmer for 30 minutes on low.
Make the Ricotta Cheese Mixture
Thaw the frozen spinach according to package directions. Place in strainer to cool and drain. Once cool enough to handle, use your hands to squeeze out as much water as possible from the spinach. Place the spinach in a bowl and chop roughly with kitchen shears.
Add in the Ricotta cheese, Parmesan cheese, eggs, and a pinch of kosher salt and black pepper. Mix well to combine.
Assembling the Lasagna
Preheat oven to 350°F. Grease a 9×13 casserole dish. Gather all of the ingredients near the dish to make a layering station.
Spread a thin layer of marinara sauce in the bottom of the pan. Place a layer of noodles on top of the sauce. Don’t worry if they don’t fill the entire pan exactly. Four sheets should fit in the bottom of a 9×13 pan.
Place a dollop of ricotta cheese mixture (~1/4 C) on each noodle and spread it out. Then sprinkle with mozzarella cheese (~1/3 C). Spread about 1 cup of marinara sauce on top of the cheeses. Place another layer of noodles on top of the sauce. Repeat this step 2 more times.
On top of the last layer of noodles, spread another cup of sauce. Sprinkle with mozzarella cheese.
Cover the lasagna with foil. Bake at 350° for 60-80 minutes. Remove the foil for the last 15-20 minutes to brown the cheese.
- For Meat Lasagna: If you want meat lasagna, first cook and crumble 2 pounds of Italian Sausage, drain the fat and set the cooked sausage aside. Add the sausage back into the sauce during the simmer.
- Cook Time: Depending on the size pan you use or if the lasagna was cold (refrigerated), it may take less/more time to cook. Keep an eye on it. It’s done when the sauce is bubbly around the edges, the cheese is melted on top and slightly brown, and the center is about 165°F.
- Freezing: Freeze uncooked, wrapped tightly. Thaw completely (at least overnight) in the fridge before baking.
Shop this Post
1. the Barilla pasta sheets (I get mine at Wal-Mart)
2. the ‘bake’ dish shown above (similar, I found mine at TJ Maxx),
3. the 5×7 pan that perfectly fits one barilla sheet per layer (Le Crueset, I found mine at Marshall’s),
4. the casserole dishes that will fit in the Instant Pot.
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