Gluten Free Beef Lasagna
Lasagna is one of those deeply satisfying comfort foods that can feel completely off-limits once you're avoiding gluten — but this version proves it doesn't have to be. The swap to gluten free noodles is the only real change, and the rest of the dish is built exactly the way a great lasagna should be: a rich, slow-simmered meat sauce layered with creamy whole-milk ricotta, fresh parsley, and three generous cups of melted mozzarella. The sauce gets its depth from crushed tomatoes, tomato paste, garlic, and a blend of oregano and basil, all cooked down until thick and fragrant. Letting the noodles cool flat on parchment before assembling is a smart move that keeps them from tearing or sticking together when you build the layers. Everything bakes covered first to lock in moisture, then uncovered so the top gets that irresistible golden, bubbly finish. A 15-minute rest before slicing is non-negotiable — it's what keeps those beautiful layers intact on the plate. This makes eight hearty servings, so it's just as good for a weeknight family dinner as it is for feeding a crowd.
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Learn more →Ingredients
8 servings
For the lasagna
- 1 lb gluten free lasagna noodles
- 3 cups shredded mozzarella cheese, divided
For the meat sauce
- 1 tbsp olive oil
- 1 lb ground beef (85% lean)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- 1 pinch red pepper flakes (optional)
For the ricotta filling
- 2 cups whole-milk ricotta cheese
- 1 large egg
- ½ cup grated parmesan cheese
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp salt
Instructions
- 1
Preheat the oven to 375°F (190°C). Cook the gluten free lasagna noodles in a large pot of well-salted boiling water according to the package directions, until just tender but not falling apart. Drain, lay flat on a lightly oiled sheet of parchment or foil to prevent sticking, and set aside.
- 2
Heat the 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 no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Drain off any excess fat.
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