gluten free lasagna

gluten free lasagna

Serves 8-10
Prep time 20 minutes
Cook time 2 hours
Total time 2 hours, 20 minutes
Allergy Milk
Dietary Gluten Free
Meal type Lunch, Main Dish, Side Dish
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
Region Italian
By author My mom, Debby Deal


  • 1 lb. gluten free Italian sausage
  • 1 lb. ground turkey
  • 1 onion, diced
  • 3-4 cloves garlic, sent through press
  • 4 c. canned tomatoes
  • 12 oz. tomato paste
  • 1/2 c. water
  • 1 tsp. oregano
  • 1 1/2 tsp. basil
  • 1/4 c. parsley, divided
  • 16 oz. ricotta cheese
  • 1/3 c. milk
  • salt & pepper to taste
  • 1 lb. gluten free lasagna noodles, cooked & cooled
  • 1 lb. mozzarella cheese, shredded
  • 6 oz parmesan cheese, shredded


I LOVE my mom's lasagna but haven't been able to eat it since I couldn't find any gluten free lasagna noodles. Tinkyada brand has some that you can't even tell are gluten free! I also modified her recipe a bit to omit the egg in the ricotta mix. I hope you enjoy it!


1. Cook lasagna noodles per package directions. Rinse with cold water, drain & set aside.
2. Mix ricotta in a bowl with the milk and half of parsley; set aside.
3. Saute garlic and onion with meats in a dutch oven or heavy pot. Drain off fat.
4. Add remaining spices, canned tomatoes and tomato paste to stockpot and let simmer 1 1/2-2 hours. (trust me, it'll be worth it!)
5. In a lasagna pan, put a thin layer of sauce on the bottom. The layer as follows: noodles, ricotta cheese mix, mozzarella, sauce, parmesan, noodles. Repeat.
6. Top with mozzarella and bake at 375 for 60 minutes.

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