I have published a couple of recipes for gluten free lasagna. There’s my Gluten Free Lasagna – Chicken Spinach with Creamy Basil Sauce and my Gluten Free Chili Lasagna. I didn’t think any of you needed a recipe for a gluten free version, but I have received enough requests where it is definitely warranted to post one now. I use my authentic Italian spaghetti sauce in this recipe, and I have never received anything but praise. Most people are extremely surprised how good it actually is, especially meat lovers. Of course you can use your favorite gluten free spaghetti sauce. Just make sure all of the canned ingredients are gluten free. Meanwhile, I hope you find this gluten free lasagna recipe as delightful as our guests have.
This is one of those recipes where I rarely measure anything, just because I have made it so often that I know just about the correct amount of sauce to add. That really is the key to a good lasagna…not to much sauce,and not too little. Just keep in mind that brown rice pasta tends to absorb more liquid than their wheat cousins, so add a bit extra if you’re used to baking it with gluten. To get a closeup picture of Tinkyada’s lasagna noodles once their cooked, take a look at the photos in my Chicken Spinach Basil Lasagna Recipe.
A gluten free lasagna recipe that turns out just right...not too moist, not too saucy, with gluten free lasagna noodles that hold up while baking. Mmmm!
- Water, for boiling
- 2 teaspoons olive oil
- 1 - 2 lbs. gluten free lasagna noodles
- Up to 8 oz. ricotta cheese, store-bought or Homemade Ricotta, (or substitute with additional Mozzarella and Parmesan)
- Appx. 2 to 2 1/2 cups Gluten Free Spaghetti Sauce Recipe* (less if you're using a less meaty sauce or marina)
- 1 to 1/4 cups shredded Mozzarella cheese (not packed)
- 3 Tablespoons grated gluten free Parmesan cheese (Kraft)
- Bring a large and wide pan of water to a boil; add oil; add approximately 20 lasagna noodles; cook for 10 minutes. You want to shave off about 2 minutes or more and cook until aldente or a bit firmer. (Some noodles may be broken. You can piece them together in the pan or open a second box if you're having guests.)
- Preheat oven to 350°F.
- Add very little sauce, without much meat to the bottom of a 9 x 9-inch baking dish; add a single layer of lasagna noodles, spread some ricotta (if using) on top (missing many spots is fine); add Mozzarella; sprinkle with a little Parmesan; and add a layer of lasagna noodles. Repeat steps until beginning with ricotta and ending with noodles. Once you reach near the top of the baking dish, about 5 layers of pasta high, add some sauce; and top with Mozarella.
- Bake for about 45 minutes, or until it reaches your desired consistency. Do not allow the noodles to become dry. If it's too saucy, cook longer.
- Allow to cool about 10 - 15 minutes. (The noodles will soak up some more liquid during this period.) Slice with a serrated knife, and serve with a sprinkle of sauce on top for moisture and color.
*For those who are corn intolerant, note that many tomato pastes brands contain corn syrup. You can make your own by reducing tomato sauce down to about 50% - 70% and adding your sweetener of choice.
The spaghetti sauce recipe contains some sugar. So, if you're sugar-free, use birch derived xylitol or your sweetener of choice.
Other allergens will vary depending upon whether or not use Italian sausage in your sauce. Additional beef stew meat and ground beef make a good substitute.
Ensure your canned goods are all gluten free. Hunt's brand is.
Visit Carla’s Gluten Free Online Store. In collaboration with Massachusetts General Hospital, 50% of all proceeds are donated to their Center for Celiac Research and Treatment.