Gluten Free Lasagna – Traditional (With Dairy-Free Options)

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


Prep Time: 35 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Yield: Makes 4 servings

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


  1. 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.)
  2. Preheat the oven to 350°F.
  3. 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.
  4. 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.
  5. 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.

Corn-Free Options: 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.

Dairy-Free Options: 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.

Tomato-Free Option: *No-Tomato Pasta Sauce Recipe]

Sugar-Free Options: 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.

14 Replies to “Gluten Free Lasagna – Traditional (With Dairy-Free Options)”

    1. Janelle,

      To prepare in advance for freezing, I would just put the entire dish together, cover, and freeze the dish. Allow it to thaw at room temperature or in the refrigerator during how weather. Then bake as directed. Just be sure to use plenty of sauce because gluten free pasta absorbs liquid quickly, at least brown rice pasta does.

      Good luck!

  1. Sounds good! Just to clarify, do you only put the meat sauce on the bottom and top of the lasagna? None on the layers in between with the cheeses? I’m new to gluten free cooking and am used to making traditional gluten pasta with sauce included in each layer. Thanks for your response!

  2. I like to make crockpot lasagna with uncooked noodles. Do you think the brown rice noodles would hold up well when cooked all day on low? I suppose there’s one way to find out, but I hate to waste the food (and money) if someone already knows. Thanks.

  3. Do I need to make any correction IF I add ground meat? This looks yummy….I’m making it tomorrow. It’s so hard with the GF pasta each company varies so much. Any extra hints on what to look for.

    1. Leslie,

      This recipe calls for a meat sauce. See the link by clicking “Gluten Free Spaghetti Sauce”. Also see the note next to the link. Only adjust the amount of sauce if you less or more meat than called for in my meat sauce.


  4. I’m a novice cook. I don’t see where you start adding noodles. Are they in the first layer with the sauce or on top of the ricotta or cheese?

  5. I want to make my regular lasagna just with gluten free noodles.Can i make it a day or two ahead like i have in the past? Also can you do it without cooking the noodles first.I used to make lasagna with uncooked noodles.It would cook in the oven from the sauce.

    1. Jessica,

      I do not advise baking gluten free lasagna noodles in advance. They absorb sauce like crazy, which will leave your lasagna dry. If you use extra sauce, it will make them soggy. Of course, it will depend upon the brand you use, but I have had this occur with every pasta I have ever made with any type of sauce.

      Good luck,

  6. Thanks, exactly what I was looking for, first click in my search, I don’t need to look anywhere else! This GF is all new to me in the last month, lots to learn still about GF pasta. Using white rice lasagna noodles, as that is all I found so far. Fingers crossed X

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