If you're craving lasagna but need to steer clear of gluten, this Classic Gluten‑Free Beef Lasagna with Ricotta is your new favorite comfort dish. Think rich, meaty Bolognese layered between tender, gluten-free lasagna noodles, creamy ricotta seasoned to perfection, and melty cheese on top. It’s a hearty, satisfying dinner that proves gluten-free recipes for dinner can be every bit as delicious as their traditional counterparts—maybe even better. Perfect for Sunday family dinners or casual gatherings, this easy gluten free lasagna comes together with accessible ingredients yet delivers on flavor and texture.
Classic Gluten‑Free Beef Lasagna with Ricotta
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine American, Italian
Servings 8 generous portions
9x13-inch baking dish If you only have an 8×8, it’ll still work, but you may need two layers or may have a shorter stack.
Large sauté pan or Dutch oven To build the meat sauce.
Medium mixing bowl For the ricotta mixture.
Whisk or Fork To beat the egg into the cheese.
Wooden Spoon or Spatula For stirring sauce.
Aluminum foil To tent the lasagna while baking.
Meat Sauce (Bolognese)
- 1½ lbs lean ground beef
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 medium carrot peeled and finely grated
- 2 stalks celery finely diced
- 1 can 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp red pepper flakes optional, for a bit of heat
- Salt and black pepper to taste
- 2 tbsp olive oil
Cheese Layer
- 24 oz whole‑milk ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- ¼ tsp nutmeg optional
- Salt and pepper
Cheese Topping
- 2 cups shredded mozzarella cheese part‑skim or full‑fat
- ½ cup shredded Parmesan cheese
Lasagna Noodles & Assembly
- 12 –14 gluten free lasagna noodles oven‑ready or par‑boiled
Tip: Look for lasagna gluten free noodles made from rice or corn.
- Fresh basil leaves for garnish, optional
(Optional) For Dairy‑Free Adaptation
- To make a gluten and dairy free lasagna recipe:
- Swap ricotta for 24 oz dairy‑free cottage cheese or firm tofu blended smooth
- Use dairy‑free cheese alternatives shredded vegan mozzarella and Parmesan
Prepare the Meat Sauce
In a large skillet or Dutch oven, heat 2 tbsp olive oil over medium heat.
Add onions, carrot, and celery. Sauté until softened—about 5–7 minutes.
Stir in garlic and cook for 30 seconds until fragrant.
Add ground beef, breaking it up with a spoon. Season with salt and pepper. Cook until no pink remains.
Stir in tomato paste, cooking for 1 minute.
Add crushed tomatoes, Worcestershire sauce, oregano, basil, thyme, and red pepper flakes.
Simmer gently for 20–25 minutes, stirring occasionally to develop flavor.
Prep the Cheese Layer
In a bowl, combine ricotta, egg, Parmesan, parsley, nutmeg, salt, and pepper. Stir until smooth.
Assemble the Lasagna
Preheat oven to 375 °F (190 °C).
Spread about 1 cup of the meat sauce in the bottom of a 9×13 dish.
Place a layer of gluten free lasagna noodles (as many as fit snugly).
Dollop ⅓ of the ricotta mixture over the noodles and spread gently.
Add 1½ cups meat sauce on top.
Sprinkle with ⅓ of mozzarella and a light dusting of Parmesan.
Repeat two more layers—noodles, ricotta, sauce, cheeses—ending with sauce and cheese on top.
Cover with foil (sprayed with cooking spray to prevent sticking).
Bake to Perfection
Bake covered for 25 minutes.
Remove foil and bake another 15–20 minutes until cheese is melted and bubbly.
For a golden crust, broil for 2–3 minutes—watch carefully!
Let lasagna rest for 10–15 minutes before slicing—this keeps it from falling apart.
Pairings
- Salad: A crisp green salad with vinaigrette (such as arugula with lemon dressing) cuts through the richness.
- Bread Option: Gluten-free garlic bread or crusty gluten-free baguette—if not dairy-free. For dairy-free lasagna, try olive oil brushed gf bread.
- Wine Pairing: A medium-bodied red like Chianti or Merlot complements the beef and tomato.
- Non‑Alcoholic Option: Sparkling water flavored with lemon or iced herbal tea keeps it refreshing.
- Vegetable Side: Roasted zucchini or brussels sprouts with olive oil and rosemary add freshness and color.
FAQs
1. What type of ground beef should I use—lean vs. regular?
Lean ground beef (85/15 or 90/10) reduces grease. If you use regular with more fat, drain some off after browning.
2. Can I use ground turkey or chicken instead of beef?
Yes! Ground turkey or chicken works great and makes it a leaner twist. Keep the seasonings the same for a flavorful gf lasagna recipe.
3. If I need dairy‑free lasagna, what substitutes do you recommend?
Blend firm tofu with nutritional yeast, garlic powder, and lemon juice for a homemade ricotta alternative. Use store-bought vegan mozzarella and Parmesan to get a melty, satisfying top.
4. Do gluten‑free lasagna noodles need to be boiled first?
Some brands (oven‑ready) don't require pre‑boiling. If the package says par‑boil, cook for just 4–5 minutes until al dente; this prevents mushiness.
5. Can I make this ahead and freeze it?
Absolutely. Assemble and cover with foil, then freeze. When ready, bake from frozen—add 10–15 minutes to the covered bake time, then uncover and finish as directed.
