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Easy Gluten Free Lasagna Recipe | Classic Allergy Friendly Pasta Bake

This easy gluten-free lasagna layers a savory meat sauce, tender GF noodles, and a creamy ricotta-style filling with dairy-free and egg-free options. It bakes up bubbly and sliceable with classic comfort-food flavor.
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Ingredients
  

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound ground turkey or lean ground beef
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 24 to 26 ounces gluten-free marinara sauce
  • 14 ounces firm tofu, drained and patted dry (or 15 ounces ricotta)
  • 2 tablespoons nutritional yeast (omit if using dairy ricotta)
  • 1 large egg or 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
  • 1 tablespoon lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh parsley or basil
  • 10 to 12 gluten-free lasagna noodles (no-boil if available)
  • 2 cups shredded dairy-free mozzarella-style cheese (or regular mozzarella)
  • 1/2 cup grated dairy-free Parmesan-style topping (or regular Parmesan)
  • Olive oil spray or extra oil for the pan

Instructions
 

Instructions

  • If using boil-to-cook noodles, parboil them 3 to 4 minutes less than package directions, then drain and lay flat on oiled parchment; keep no-boil noodles dry.
  • Heat olive oil in a large skillet over medium heat, add onion and cook until translucent, then stir in garlic until fragrant.
  • Add the ground turkey or beef and cook, breaking it up, until browned.
  • Season the meat with salt, black pepper, dried oregano, dried basil, and red pepper flakes.
  • Pour in the marinara sauce and simmer 5 to 10 minutes until slightly thickened, then taste and adjust seasoning.
  • For tofu ricotta, crumble tofu in a bowl and mix with nutritional yeast, egg or flax egg, lemon juice, salt, pepper, olive oil, and herbs until it resembles ricotta; if using dairy ricotta, mix ricotta with egg, herbs, salt, and pepper until smooth.
  • Heat the oven to 375°F (190°C) and lightly oil a 9x13-inch baking dish.
  • Spread a thin layer of meat sauce over the bottom of the dish, then add a layer of noodles.
  • Dollop and spread one-third of the ricotta mixture over the noodles, spoon on a generous layer of meat sauce, and sprinkle with mozzarella.
  • Repeat the layers (noodles, ricotta, sauce, mozzarella) two more times, then finish with noodles, remaining sauce, mozzarella, and Parmesan.
  • Cover the dish loosely with foil, tenting so it does not touch the cheese, and bake for 25 minutes.
  • Uncover and bake 15 to 20 minutes more until the top is browned and the edges are bubbling.
  • Let the lasagna rest for 15 minutes before slicing to help the layers set.

Notes

Use sturdy brown rice or corn-and-rice gluten-free noodles; no-boil sheets work well if the casserole is saucy. If your marinara is thin, simmer 10 minutes to reduce. Add sautéed vegetables like mushrooms, spinach, or zucchini if desired, but pat them dry. For fully dairy-free and egg-free, use tofu ricotta with a flax egg and dairy-free mozzarella and Parmesan-style topping. Assemble up to 24 hours ahead and refrigerate; add 5 to 10 minutes to the covered bake time. Cool leftovers completely before refrigerating up to 4 days or freezing up to 3 months.