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Classic Gluten‑Free Beef Lasagna with ricotta

Classic Gluten‑Free Beef Lasagna with Ricotta

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American, Italian
Servings 8 generous portions

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Meat Sauce

  1. In a large skillet or Dutch oven, heat 2 tbsp olive oil over medium heat.
  2. Add onions, carrot, and celery. Sauté until softened—about 5–7 minutes.
  3. Stir in garlic and cook for 30 seconds until fragrant.
  4. Add ground beef, breaking it up with a spoon. Season with salt and pepper. Cook until no pink remains.
  5. Stir in tomato paste, cooking for 1 minute.
  6. Add crushed tomatoes, Worcestershire sauce, oregano, basil, thyme, and red pepper flakes.
  7. Simmer gently for 20–25 minutes, stirring occasionally to develop flavor.

Prep the Cheese Layer

  1. In a bowl, combine ricotta, egg, Parmesan, parsley, nutmeg, salt, and pepper. Stir until smooth.

Assemble the Lasagna

  1. Preheat oven to 375 °F (190 °C).
  2. Spread about 1 cup of the meat sauce in the bottom of a 9×13 dish.
  3. Place a layer of gluten free lasagna noodles (as many as fit snugly).
  4. Dollop ⅓ of the ricotta mixture over the noodles and spread gently.
  5. Add 1½ cups meat sauce on top.
  6. Sprinkle with ⅓ of mozzarella and a light dusting of Parmesan.
  7. Repeat two more layers—noodles, ricotta, sauce, cheeses—ending with sauce and cheese on top.
  8. Cover with foil (sprayed with cooking spray to prevent sticking).

Bake to Perfection

  1. Bake covered for 25 minutes.
  2. Remove foil and bake another 15–20 minutes until cheese is melted and bubbly.
  3. For a golden crust, broil for 2–3 minutes—watch carefully!
  4. Let lasagna rest for 10–15 minutes before slicing—this keeps it from falling apart.