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Homemade Gluten Free Lasagna

This homemade gluten free lasagna features tender no-boil noodles, a savory meat sauce, and a creamy béchamel, all baked to bubbly perfection. It's a hearty, crowd-pleasing meal that everyone will love.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef or turkey
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can tomato sauce
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 12 gluten free lasagna noodles no-boil variety
  • 2 cups whole milk ricotta cheese
  • 1 large egg
  • ¼ cup chopped fresh parsley
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 2 tablespoons gluten free all-purpose flour
  • 2 cups whole milk
  • ¼ teaspoon nutmeg

Equipment

  • 9x13 inch baking dish
  • large skillet
  • medium saucepan
  • whisk
  • sharp knife
  • cutting board
  • measuring cups and spoons

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet over medium heat, heat olive oil. Add onion and garlic, sauté until soft, about 3 minutes.
  3. Add ground beef and cook until browned. Drain excess fat.
  4. Stir in crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Simmer for 10 minutes.
  5. In a medium bowl, combine ricotta, egg, and parsley. Set aside.
  6. In a small saucepan, melt butter over medium heat. Whisk in gluten free flour and cook for 1 minute.
  7. Gradually whisk in milk, stirring constantly until thickened, about 3-4 minutes. Add nutmeg and remove from heat.
  8. Spread a thin layer of meat sauce on the bottom of the baking dish.
  9. Layer 4 lasagna noodles over the sauce.
  10. Spread half of the ricotta mixture over the noodles, then top with 1 cup mozzarella and ⅓ cup Parmesan.
  11. Add another layer of meat sauce, then repeat layers: noodles, remaining ricotta, 1 cup mozzarella, ⅓ cup Parmesan, and meat sauce.
  12. Top with remaining 4 noodles, then pour the béchamel sauce evenly over the top.
  13. Sprinkle remaining mozzarella and Parmesan.
  14. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbly.
  15. Let rest for 10 minutes before slicing and serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, assemble the lasagna without baking, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed. For a dairy-free version, use dairy-free ricotta, mozzarella, and milk alternatives.