This post featuring a gluten-free lasagna recipe contains affiliate links. The original post has been updated with new content and pictures on July 28, 2018.
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 remains on the menu even if you’re gluten-free!
There are many gluten-free lasagna noodles available today – and you’re bound to find one you like.
For a long while, I would only use Tinkyada gluten-free brown rice noodles when making gluten-free lasagna. However, you have to boil the noodles ahead of time and that takes up too much time and makes such a mess. (They are delicious noodles, however.)
So I’m really happy I found Barilla’s no-boil gluten-free lasagna noodles. They work swimmingly and taste just as I remember lasagna tasting!
I’ve also had luck with Explore Cuisine’s Organic Green Lentil Noodles (and I don’t boil them ahead of time) and they work really well for a grain-free version of this gluten-free lasagna recipe.
Of course, when I make lasagna, I like to give it a little extra punch of good for you ingredients.
I use organic ground turkey (you could use organic ground beef too, if you prefer, although I like the taste of ground turkey better). The turkey is a hearty, savory addition to the lasagna.
I also use lots of vegetables. 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 (garlic is so good, 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 right in too. Load this gluten-free lasagna recipe with vegetables you love most (and have on hand) and you’ll really elevate this meal!
I also use organic jarred marinara sauce (I like a variety of brands – from Sprouts‘ house brand to Muir Glenn sauces, or I make my own marinara sauce). Use the sauce you like best (as long as it’s gluten-free). The sauce makes a huge difference in the taste, so don’t skimp on the sauce. Get one that is well seasoned and savory (not too sweet).
You’ll also need shredded mozzarella cheese. This is a must!
However, I happily leave off 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 gluten-free lasagna!
Let’s say you want to make this gluten-free lasagna recipe but you don’t have gluten-free lasagna noodles on hand. Don’t sweat it!
Simply use gluten-free noodles of any kind.
No need to boil them, just stick them in the mixture of vegetables, turkey and sauce, add it all into a large casserole dish, bake it as normal… and voila, you’ll have a wonderful gluten-free pasta bake casserole! The noodles will cook by soaking up all the juices from the meat, vegetables, sauce and cheese.
PS: Always go heavy on the sauce – the pasta needs it to cook!
Gluten-Free Lasagna Recipe
So without further ado, here is my wonderful, delicious, savory and veggie-loaded gluten-free lasagna recipe. Enjoy!
No Boil Vegetable and Meat Lasagna (Gluten-Free)
- 1 lb organic ground turkey or ground beef
- 1 box Barilla no-boil gluten-free lasagna noodles (any brand will work, even if it doesn't say no-boil)
- 2 Tbso. avocado oil, divided
- 1 large yellow onion, diced
- 4 garlic cloves, finely chopped
- 1/2 tsp. dried Italian seasoning
- 15-20 large portobello mushrooms, stems removed and diced
- 1 yellow pepper, diced
- 1 tsp. Kosher salt
- 1/4 tsp. ground pepper
- 1 jar your favorite jarred tomato sauce (make sure it's gluten-free) - more sauce if needed 24 oz.
- 12 oz. shredded mozzarella
- Preheat oven to 350 degrees F.
- Heat 1 Tbsp. of oil in a large saucepan over medium-high heat. Added mushrooms and cook until no moisture is left. Add yellow peppers and cook for another 2-3 minutes.
- Add vegetables to a bowl, then 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 throughout.
- 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 and leaving you a mess to contend with at the end.
- Layer noodle, sauce mixture and cheese until all ingredients are used up. Save the most cheese to generously coat the top.
- Cover with foil and bake for about 30 minutes at 375 degrees 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.