Finding gluten free lasagna noodles that don’t turn to mush in the oven used to be a real gamble. Most brands either fell apart during boiling or came out gritty once baked. This recipe works around both problems by using a rice and corn blend noodle and adjusting the sauce moisture so everything holds together in neat layers.

This isn’t a recipe that reinvents lasagna. It’s a reliable version built around gluten free lasagna noodles, tested with a standard beef and ricotta filling, so you know exactly what to expect from the texture and the bake time.

Active Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8

Ingredients

• 12 gluten free lasagna noodles (a rice-corn blend, such as Barilla’s gluten free line, holds shape best)
• 1 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 24 ounces marinara sauce
• 15 ounces ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella
• ½ cup grated Parmesan
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

Preparation

Bring a large pot of salted water to a boil and cook the noodles according to the package directions, usually a minute or two less than the box suggests. Gluten free noodles lasagna recipes tend to overcook fast since they lack gluten’s structure, so pull them slightly underdone and they’ll finish cooking in the oven. Drain and lay them flat on a sheet of parchment so they don’t stick together.

While the noodles cook, brown the beef with the onion and garlic in a skillet over medium heat, about 8 minutes. Drain excess fat, then stir in the marinara sauce and oregano. In a separate bowl, mix the ricotta, egg, and half the Parmesan.

Cooking

Preheat the oven to 375°F (190°C). Spread a thin layer of meat sauce in a 9×13-inch baking dish. Layer noodles, ricotta mixture, meat sauce, and mozzarella, repeating until you run out, finishing with sauce and cheese on top. Cover with foil and bake for 35 minutes, then uncover and bake another 15 minutes until the cheese browns at the edges.

Serving

Let the lasagna rest for 15 minutes before cutting. This step matters more with gluten free lasagna noodles than with wheat ones, since they hold extra moisture and need time to set or the layers slide apart on the plate.

Nutritional Value Per One Serving

Nutrition Facts, one serving:

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 11g
• Cholesterol: 95mg
• Sodium: 680mg
• Total Carbohydrates: 30g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 26g

Tips and Variations

Looking to adjust this gluten free lasagna noodles recipe for your kitchen? A few things make a real difference:

• Prevent sticking: toss the boiled noodles with a small drizzle of olive oil if they’ll sit for more than a few minutes before assembly.
• Go vegetarian: swap the beef for sautéed mushrooms and spinach, and add an extra half cup of ricotta to keep the layers from drying out.
• Watch the sauce: gluten free noodles absorb less liquid than wheat pasta, so use a slightly wetter sauce than you would for a traditional bake, or the top layer can dry out.

Leftovers keep in the fridge for four days and reheat well covered in the oven at 350°F. This dish also freezes for up to two months, though it’s best thawed overnight in the fridge before reheating rather than baked straight from frozen.

Conclusion

Gluten free lasagna noodles have gotten good enough that this dish no longer needs a disclaimer about texture. The noodles hold their shape, the layers stay intact, and the result tastes close enough to a wheat-based version that nobody at the table needs to know the difference unless you tell them.

Browse our gluten free recipes for simple, satisfying meals without the gluten.