Gluten-Free Lasagna
- Katie Gallagher
- 5 days ago
- 1 min read
This easy, cheesy gluten-free lasagna is a family classic reimagined. Based on Grandma Helen’s original recipe, it uses oven-ready GF noodles and simple swaps to deliver all the nostalgic flavor without the gluten. This one is a little more work, but absolutely worth it.
This recipe is extra special to me because it's a tribute to Grandma Helen's original lasagna, the kind that made you feel like you were wrapped up in a warm hug. I've adapted her classic version to be 100% gluten-free and just a bit easier to prepare for our busy lives. No boiling noodles, no complicated steps—just layers of savory, cheesy, saucy goodness that will make you forget it's gluten-free. It's become a staple in our home, and I hope it will become one in yours too.
This version uses Barilla's Gluten Free Oven-Ready Lasagne noodles—a total game-changer for simplifying the process without sacrificing taste or texture. I've also swapped in low fat cottage cheese for rich creaminess and extra protein. I use lots of garlic and herbs for a rich, comforting flavor.
Storage Tips: This lasagna stores beautifully! Refrigerate for up to 4 days or freeze in portions for easy lunches and dinners. Reheat in the oven or microwave.
Serving Suggestions: Pair it with a crisp green salad and gluten-free garlic bread for a full comfort meal.
Recipe Gluten-Free Lasagna
1
Lean Beef
I like to use a little more than 2 lbs. ground beef. An additional 1/2 lb. is too much, but a little more than 2 lbs. is just right. Additionally, using a lean ground beef allows you to skip draining the fat saving time.
Notes
1
Saute onions in EVOO on medium high heat for about 5 minutes, until wilted. Add garlic for a minute or two until fragrant.
2
Add and brown the lean ground beef. Add in salt, pepper, dried parsley, oregano, and basil. Break up as you go and cook until crumbly.
3
Add tomato paste and hot water. Stir well. Simmer, stirring frequently, until most of the liquid is out (approximately 45 minutes).
4
Blend eggs with the cottage cheese. I often add some additional dried parsley to the mix.
5
In a 9 x 13 Pyrex baking dish, add a thin layer of meat sauce.
6
Layer half the dry noodles. You will need to break some to cover the layer.
7
Create a layer of sliced mozzarella cheese.
8
Layer all of the cottage cheese mixture.
9
Layer half of remaining meat sauce.
10
Layer the remainder of the dry noodles.
11
Layer the remainder of the meat sauce.
12
Create a layer of sliced mozzarella cheese.
13
Sprinkle with more additional dried parsley and parmesan cheese (if desired).
14
Bake at 350 degrees for 30 minutes.
15
Remove from oven. Cool for 10-15 minutes before slicing and serving.
Instructions
2 lbs. 93% lean ground beef
2 tablespoons extra virgin olive oil
1 large diced onion
1 tablespoon salt
1 teaspoon pepper
2 tablespoons dried parsley
1.5 cups hot water
1 tablespoon basil
1 tablespoon oregano
2 beaten eggs
1 lb. sliced mozzarella cheese
16 oz. small curd low-fat cottage cheese
10 oz. Barilla Gluten Free Oven-Ready Lasagne noodles
8 garlic cloves minced
12 oz. tomato paste
GF Lasagna
Gluten-Free Lasagna
Grandma Helen
This easy, cheesy gluten-free lasagna is a family classic reimagined. Based on Grandma Helen’s original recipe, it uses oven-ready GF noodles and simple swaps to deliver all the nostalgic flavor without the gluten. This one is a little more work, but absolutely worth it.
8 Servings
592 Calories / Serve
Prep Time
90 min
Cooking Time
30 min
Rest Time
15 min
Total Time
1 hour 45 min
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