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.
See “Tips” section for dairy-free, corn-free, sugar-free and tomato-free options.
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.
The only thing left to worry about is choosing good gluten free lasagna noodles. I have use Tinkyada, and really enjoyed them. They’re a little on thick side, which is actually perfect for lasagna, as you want the noodles to hold up well during the baking step.