Gluten Free Spicy Beef Lasagna
Lasagna is one of those deeply satisfying comfort foods that can feel completely out of reach when you're avoiding gluten — but this version brings every layer back to the table. A rich, slow-simmered meat sauce built from ground beef, crushed tomatoes, tomato paste, and aromatic herbs forms the hearty backbone of the whole dish. The creamy ricotta filling, blended with eggs, Parmesan, and fresh parsley, adds that classic lusciousness between every noodle layer. Four cups of shredded mozzarella and a final dusting of Parmesan on top melt into a golden, bubbling crust that is genuinely hard to resist. The key to making gluten free noodles work here is cooking them just until pliable, then laying them flat so they don't clump — a small step that makes a big difference in the final texture. After a covered bake and a final uncovered blast of heat, the lasagna rests for 15 minutes so every gorgeous layer holds together when you slice it. This recipe serves 8, making it an ideal weekend project that pays off all week long.
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Learn more →Ingredients
8 servings
For the noodles
- 12 gluten free lasagna noodles
For the meat sauce
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 ½ lb ground beef (85% lean)
- 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 crushed red pepper flakes
- 1 tsp salt
- ½ tsp black pepper
For the ricotta filling
- 32 oz whole-milk ricotta cheese
- 2 large eggs
- ½ cup grated parmesan cheese
- ¼ cup fresh parsley, finely chopped
- ½ tsp salt
For assembly
- 4 cups shredded mozzarella cheese, divided
- ¼ cup grated parmesan cheese
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Cook the gluten free lasagna noodles according to the package directions until just tender — they should be pliable but still hold their shape. Drain in a colander, drizzle lightly with olive oil, and lay flat on a sheet of parchment or foil to prevent sticking.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute, watching closely so it does not brown.
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