This post featuring my easy, no-boil gluten-free lasagna recipe contains affiliate links. The original post has been updated with new content and pictures on July 28, 2018. Please see my disclosures.
Lasagna is one of those foods that many people think they have to give up once they go gluten free.
But the truth is, you don’t. No way, no how!
Lasagna most definitely remains on the menu even if you can’t eat gluten.
In this article, I’ll talk about:
- How to pick the perfect gluten-free lasagna noodle for your recipe.
- How to cook up your own delicious – and EASY – gluten-free lasagna at home.
Let’s get started!
Picking the Right Gluten-Free Lasagna Noodle
There are many gluten-free lasagna noodles available today, and you’re bound to find one you like.
When I pick a lasagna noodle, I like one that offers the following qualities:
- Good texture: I want the noodle to be firm, not mushy, when baked.
- Easy to work with: I prefer a lasagna noodle that doesn’t require boiling.
Here is my take a few gluten-free lasagna brands worth trying:
These noodles have a great texture and Tinkyada is a brand of pasta that I eat often at my house. The texture is amazing, and they hold up well to the mush-test.
However, Tinkyada brown rice lasagna noodles need to be boiled before baking. If you have the time and patience, this is a great choice, if not, there are no-boil options that I’ll talk about next.
Barilla offers my go-to gluten-free lasagne noodles because they not only hold up well and taste great, but also they don’t require any pre-boiling. I also love that they lay flat, making it easy to layer my lasagna.
For a grain-free alternative, give Explore Cuisine Lentil Lasagna Noodles a go. They don’t require boiling, and they taste pretty good too. They are not as firm, but they hold up well nonetheless.
I also enjoy Jovial brand’s take on gluten-free lasagna noodles. Again, I just don’t like the extra work of pre-boiling the noodles before baking. These, too, have a wonderful texture and are not mushy at all.
I have not tried DeBoles rice lasgana noodles, but I wanted to include it on my list as an option. If you’ve tried it, please leave me a comment below.
What Else Do You Need?
In addition to a good, gluten-free lasgana noodle, you’ll need a few other ingredients to make a delicious, gluten-free lasagna at home.
Ground Meat: I use organic ground turkey, but any ground meat of choice will work. I like the taste of ground turkey, and I don’t each a lot of red meat.
Vegetables: I also use lots of vegetables in my hearty lasagna. I saute the largest yellow onion I can find, then I saute 24 ounces of cut up portobello mushrooms (the entire Costco package), along with a large yellow pepper and 4-6 garlic cloves (the more garlic the better, but you can adjust to taste).
If I have other vegetables on hand, like a zucchini or yellow squash, fresh tomatoes, spinach (cooked and drained) or even some olives, I add those in too. Load this gluten-free lasagna with the vegetables you love most (and have on hand) and you’ll really elevate dinner.
Red Sauce: I use organic jarred marinara sauce as the sauce inside my gluten-free lasagna. So many brands are gluten free – check labels. My go-to brands include Sprouts brand, Muir Glenn, and spicy Jersey Tomato.
Whatever sauce you choose will make a huge difference in the taste, so don’t skimp by buying cheap sauces. Get one that is well seasoned and savory (but not too sweet).
Cheese(s): You’ll also need shredded mozzarella cheese. This is a must!
However, I happily leave out the ricotta cheese. I don’t like ricotta cheese and it’s just not that good for you anyway, so I nix that unhealthy add-in and still wind up with a very satisfying and cheesy gluten-free lasagna.
How to Make Gluten-Free Lasagna
Start by cooking your vegetables in a little oil inside a large pan. Once they are slightly softened, set them aside. If you saute mushrooms, make sure you cook off excess liquid.
Next, cook your meat and onions in the same large pan with more cooking oil. Once cooked through, add the vegetables back to your pan and mix in the jarred sauce. Remove from heat.
Lightly grease a large casserole dish and begin layering your lasagna.
To prevent the lasagna noodles from sticking to the bottom of the dish, your first layer should be sauce. On top of the sauce add your noodles, vegetables and meat sauce mixture, and a light layer of cheese. Continue layering until you have about 3 layers or use up a package of noodles.
Cover the last layer with a generous portion of mozzarella cheese. Then cover with foil and bake for 40 minutes. Remove the foil and bake until the top cheese layer is brown and crispy, about 10 minutes.
I hope you enjoy this gluten-free lasagna recipe, as it’s loaded with vegetable goodness and hearty ground meat. Enjoy!
Easy No Boil Gluten-Free Lasagna
- 1 lb organic ground turkey or ground beef
- 1 box Barilla no-boil gluten-free lasagna noodles or brand of choice. If your noodles require boiling, please do so prior to assembling recipe.
- 2 Tbsp avocado oil divided
- 1 large yellow onion diced
- 4 garlic cloves finely chopped
- 1/2 tsp dried Italian seasoning
- 15 large portobello mushrooms stems removed and diced
- 1 yellow pepper diced
- 1 tsp. Kosher salt
- 1/4 tsp. ground pepper
- 24 oz jarred tomato sauce one jar
- 12 oz shredded mozzarella
- Preheat oven to 350 º F. Prepare a large casserole baking dish with cooking spray. Set aside.
- Heat 1 Tbsp oil in a large saucepan over medium-high heat. Added mushrooms and cook until no moisture is left, about 15 minutes. Add yellow peppers and cook for another 2-3 minutes. Transfer vegetables to a bowl and set aside.
- Using the same pan, heat another 1 Tbsp of oil the saucepan over medium high heat. Add diced onions and ground meat. Cook until meat is no longer pink. Add garlic and Italian seasonings and cook for another minute. Lower heat to low.
- Add vegetables to saucepan and add tomato sauce. Simmer mixture on low until heated through, about one minute. Remove from heat.
- Add a spoonful of the sauce mixture to the bottom of a 9x13 rectangular baking dish to lightly coat the bottom and sides of the dish. This will prevent the first layer of noodles from sticking to the pan.
- Layer noodle, sauce mixture, and shredded cheese until all ingredients are used. Save a generous portion of the shredded cheese to coat the top.
- Cover with foil and bake for 30 minutes at 375º F. Remove foil and bake for another 5-10 minutes until cheese begins to brown and bubble.
- Let lasagna cool for 5-10 minutes before enjoying.