Gluten Free Garlic Parmesan Beef Lasagna with Crispy Garlic

Total time2 hr 10 min

Prep time40 min

Cook time1 hr 15 min

Gluten Free Garlic Parmesan Beef Lasagna with Crispy Garlic

This is a deeply layered, cheese-forward lasagna built on a rich garlic Parmesan béchamel, a seasoned ground beef filling spiked with red pepper flakes and Italian herbs, and a creamy ricotta layer studded with fresh parsley. Each layer gets blanketed in melted mozzarella and freshly grated Parmesan, then baked until the top turns golden and bubbling at the edges. The real showstopper is the finishing touch: paper-thin garlic slices fried until crisp and scattered over the rested lasagna right before serving, adding a savory crunch to every forkful. It's hearty, garlicky, and packed with the kind of slow-baked comfort that makes a dinner table go quiet. This one is a genuinely great fit for a gluten free kitchen, delivering all the richness and layered texture of a classic baked lasagna without missing a beat. Rest it the full fifteen minutes before slicing so the layers hold together for that perfect, cheesy cross-section.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the noodles

12 dry lasagna noodles
Cappello's Lasagna Sheets, 9 oz
See all
1 tbsp olive oil

For the beef layer

1 ½ lb ground beef (80/20)
1 tbsp olive oil
5 cloves garlic, minced
1 tsp dried italian seasoning
½ tsp red pepper flakes
1 tsp salt
½ tsp black pepper

For the garlic parmesan béchamel

4 tbsp unsalted butter
4 cloves garlic, minced
¼ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
3 cups whole milk, warmed
1 cup heavy cream
1 ½ cups freshly grated parmesan cheese
¼ tsp ground nutmeg
½ tsp salt
¼ tsp black pepper

For the ricotta layer

2 cups whole-milk ricotta cheese
1 large egg
½ cup freshly grated parmesan cheese
2 tbsp fresh parsley, finely chopped
¼ tsp black pepper

For the cheese topping

2 cups shredded mozzarella cheese, divided
½ cup freshly grated parmesan cheese

For the crispy garlic

6 cloves garlic, very thinly sliced
3 tbsp olive oil
1 pinch salt

For serving

2 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Bring a large pot of heavily salted water to a boil. Add the lasagna noodles and 1 tbsp olive oil and cook until just shy of al dente — tender but with a firm bite at the center, about 8 minutes. Drain, lay flat on a lightly oiled sheet pan, and set aside.
2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 7–8 minutes. Drain excess fat, leaving about 1 tbsp in the pan.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!