gluten free lasagna after
gluten free lasagna after

Simple Gluten Free Lasagna

October 16, 2015

You can eat [gluten-free] lasagna again. Remember, your noodles can make a break this dish, that's why I recommend Tinkyada brown rice lasagna noodles. They offer a good texture without all the mush.

  • Prep: 20 mins
  • Cook: 30 mins
  • 20 mins

    30 mins

    50 mins

  • Yields: 12 servings


1-1.5 lbs of ground turkey (you can use ground beef too)

1 box of Tinkyada brand gluten free lasagna noodles (I am not paid by Tinkyada, I just enjoy these noodles the best!)

1 + 1/2 jar of your favorite jarred tomato sauce (make sure it's gluten free)

About 3-4 cups of shredded mozzarella.

Dried Italian seasonings, such as garlic powder, onion flakes, pepper, oregano, basil, etc. Use what you like and whatever you have available in your cupboard.

1 tablespoon olive oil (optional)


Preheat oven to 350

In large pot, prepare Tinkyada noodles as directed by the box.  Run cold water after they're cooked and set aside.

Heat a large saucepan over medium high heat. Add ground turkey.

After about 3 minutes, add olive oil to pan. The turkey will enjoy the moisture of the oil but you won't have a lot of splatter to deal with by adding it after the turkey has cooked for a few minutes.

Add Italian seasonings to taste.  I like mine garlicky! Stir.

Add jarred tomato sauce and stir. Simmer on low.

Meanwhile, prepare a 9x13 glass baking dish. Add a spoonful of the sauce mixture to the bottom of the dish and spread around to coat bottom and sides. This will prevent the first layer of noodles from sticking to the pan and leaving you a mess to contend with at the end.

Layer noodle, sauce mixture, cheese x3 layers until all ingredients are assembled. Use cheese sparingly on middle layers and more generously to coat the top.

Bake for 25-35 minutes at 350 until top cheese is brown and bubbly.

Let stand for 5 minutes - then enjoy!