This lasagna recipe turns out just right, not dry, not too saucy, with gluten-free lasagna noodles that hold up while baking. The sauce makes it incredible! Plus dairy free solutions for Mozzarellas, Ricotta, and Parmesan cheeses.
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 traditional version, but I have received enough requests where it is definitely warranted to post one.
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. You also want to use a thick sauce. If it’s not thick, simmer on the stove until it reduces a bit.
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 too much sauce, and not too little. Keep in mind that brown rice pasta tends to absorb more liquid than its wheat cousin. So, add a bit extra if you’re used to baking it with gluten.
The only thing left to worry about is choosing good gluten free lasagna noodles. I use Tinkyada and enjoy them. They’re a little on the thick side, which is perfect for lasagna, as you want the noodles to hold up well during the baking step. To get a close-up picture of Tinkyada’s lasagna noodles once they’re cooked, take a look at the photos in my Chicken Spinach Basil Lasagna Recipe.
Gluten Free Lasagna – Traditional
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 extra-virgin olive oil
- 2 (10-ounce) packages gluten free lasagna noodles
- 2 to 2-1/2 cups Authentic Gluten-Free Bolognese (Spaghetti Sauce* (or your favorite sauce - less if you use marinara)
- Up to 8 ounces ricotta cheese, or additional mozzarella and Parmesan
- 1 to 1-1/4 cups shredded mozzarella cheese (not packed)
- 3 tablespoons grated gluten-free Parmesan cheese
- Bring a stock pot full of water to a boil. Add oil and about 20 lasagna noodles. Reduce heat and cook for 2 – 4 minutes less than the manufacturer’s instructions. Cook them al dente, tender, but chewy. (Some noodles may break. You can piece them together in the pan or open a second box if you want them perfect for guests.)
- Preheat the oven to 350°F.
- Add a thin layer of sauce, without any beef or sausage from the sauce, to the bottom of a 9 x 9-inch baking dish. Add a single layer of lasagna noodles. Spread some ricotta on top (missing many areas is recommended). Add mozzarella, sprinkle on a little Parmesan, and drizzle a little sauce with some meat over the top. Repeat these steps beginning with the lasagna noodles until you reach near the top of the baking dish, about 5 layers of pasta. End with a layer of noodles. Add some sauce and top with mozzarella.
- 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. If it begins to dry out, add additional sauce and cover with aluminum foil.
- Allow to cool about 10 - 15 minutes prior to serving. (The noodles will absorb more liquid during this period.) Slice with a serrated knife, and serve with a little sauce on top for moisture and color.
*Each 10-ounce package of Tinkyada® brand lasagna noodles contains 12 noodles. Therefore, you will have a few noodles left over. You may choose to cook the entire box and make an individual size lasagna in addition to the 9 x 9 dish. Sometimes noodles break during cooking. Therefore, boiling 20 is recommended.
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.
Omit Ricotta, Mozzarella and Parmesan Cheeses, if dairy intolerant; and use Daiya brand Mozzarella shreds instead.
Dairy-Free Ricotta or Cream Cheese Substitute:
Puree together 1/4 cup cashews (or sesame seeds for nut-free), 1/4 cup nutritional yeast, 3 tablespoons oil, 1/4 teaspoon salt, 14 ounces drained and crumbled extra-firm tofu, and seasonings that compliment your
dish (fresh basil, sprinkle of garlic, onion powder, etc.) For cream cheese, add a little powdered sugar or stevia, to taste.
*No-Tomato Pasta Sauce Recipehttp://glutenfreerecipebox.com/pasta-sauce-without-tomatoes-meat-sauce/]
The spaghetti sauce recipe contains some sugar. So, if you're sugar-free, use birch derived xylitol or the 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.
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