Gluten-Free Lasagna

Gluten-Free Lasagna

Use this recipe to make a classic, herb-laden lasagna recipe adapted for gluten-free eaters and cooks.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Preheat oven to 350 F. Set aside a deep lasagna oven safe dish. 
  2. Step 2

    Fill a large stockpot 2/3 full with cold water. Add 1 teaspoon of salt, cover with a lid, and bring to a rolling boil. Add 14 gluten-free lasagna noodles and boil for 13 to 14 minutes. (Do not overcook the noodles. They will continue to cook once the lasagna is baked in the oven).
  3. Step 3

    Drain and rinse the noodles in cold water. Pour 1 tablespoon of olive oil on the noodles and coat. This will prevent the noodles from sticking together as they cool.
  4. Step 4

    Add onions, garlic and 3 tablespoons of olive oil to a large skillet. Sauté for two minutes.
  5. Step 5

    Add the ground beef and 1 teaspoon salt. Brown meat over medium heat, stirring occasionally, until thoroughly cooked.
  6. Step 6

    Pour the canned sauce over the beef mixture, add 1 tablespoon of the Italian seasonings, and all of the fennel. Stir to combine and simmer for 10 minutes. Stir occasionally to prevent burning.
  7. Step 7

    In a medium-sized mixing bowl, blend goat cheese, ricotta cheese, Parmesan cheese, eggs, fresh basil, Italian parsley, fresh oregano, 1 teaspoon salt, and fresh cracked pepper.
  8. Step 8

    Assemble lasagna: Spread 1 cup of the meat sauce mixture in the bottom of the baking dish. Overlap the edges of 4 lasagna noodles on top of the sauce. Evenly spread 1 cup of meat sauce over the noodles. Spread 1 cup of the cheese/herb mixture over meat sauce. Evenly sprinkle about 2 cups of shredded cheeses over this layer. Repeat layers (lasagna noodles/meat sauce/ cheese herb mixture/shredded cheese). Overlap 4 lasagna noodles on top, spread evenly with remaining meat sauce and top with remaining shredded cheese.
  9. Step 9

    Sprinkle remaining 1 tablespoon of Italian herb blend evenly over the shredded cheese.
  10. Step 10

    Bake for 1 hour or until golden brown on top. Let rest for 15 minutes before serving.