Gluten Free Lasagna
Gluten Free Lasagna is an Italian American classic comfort food with layers of flavorful, creamy ricotta cheese, gooey mozzarella, rich marinara sauce, and gluten free lasagna noodles. This is the best gluten free lasagna recipe - everyone loves it! It’s perfect for Sunday dinner or can be the centerpiece at your next holiday party!
Equipment
- Mixing Bowl
- 9 x 13 Ceramic Baking Dish
Ingredients
- 9 ounce box of gluten-free lasagna noodles I recommend jovial brand
- 15 ounce container of whole milk ricotta cheese
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 large egg
- 1/3 cup grated Parmesan or Romano Cheese
- 2 cups shredded whole milk mozzarella
- 3 cups gluten-free marinara sauce extra for serving
Instructions
- Preheat the oven to 375 degrees.
- Start by cooking gluten-free lasagna noodles. Add salt to a large pot of water and bring it to a boil over medium-high heat.
- Place the noodles in the water and move around until they are all submerged in the water.
- Cook the noodles for four minutes. The lasagna noodles will still be firm but will be able to bend slightly.
- Pour the noodles into a colander and run cold water over the top to stop them from cooking. Set the noodles aside.
- Put together the ricotta filling. Add the ricotta cheese, parmesan cheese, egg, and seasonings to a large bowl. Stir until well combined. The ricotta filling will look nice and fluffy.
- Assemble the gluten free lasagna. Start by spreading 1 cup of sauce on the bottom of a 9 x13 baking dish.
- Then layout three lasagna noodles. Typically, I lay two next to each other and one on top.
- Next, spread the ricotta cheese mixture over the noodles.
- Then sprinkle about ⅓ of the shredded cheese.
- Lay three or four lasagna noodles over the cheese, spread another cup of sauce over the noodles, and carefully spread the remaining ricotta cheese mixture over the sauce. This gets a little tricky so apply slowly.
- Add the rest of the mozzarella cheese.
- Finish with one last layer of lasagna noodles and spread one more cup of sauce over the top.
- Sprinkle the rest of the cheese over the top.
- Tightly cover the dish with foil.
- Bake for 55 minutes, remove foil, and bake for another 5 - 7 minutes until bubbly and cheese melts.
- Remove from the oven and let the lasagna rest for 20 - 30 minutes.
- Serve with remaining sauce.
Notes
Storage
You can prepare the marinara sauce and ricotta 2-3 days before. Then, when you’re ready to assemble, you’ll need to cook the noodles and build the rest of the lasagna.
Assemble the entire lasagna and keep it in the refrigerator for up to 2 days. When you’re ready to cook it, continue with instructions. You might need to add on some extra time since it was cold!
Also, you can thoroughly cook this gluten free lasagna, cut into portions, store in an airtight container and refrigerator or freeze. When ready to eat, heat the lasagna in the microwave.
Assemble the lasagna and freeze. Thaw 1-2 nights in the fridge and then continue to cook. Most likely, you’ll need to add cooking time as the lasagna will still be slightly frozen.
Nutrition
Serving: 1gCalories: 226kcalCarbohydrates: 22gProtein: 11gFat: 10gSaturated Fat: 6gTrans Fat: 1gCholesterol: 49mgSodium: 588mgFiber: 1gSugar: 2gCalcium: 205mg
Tried this recipe?Let us know how it was!