Gluten free lasagna is pure comfort food-cheesy, hearty, and baked until golden and bubbling. My version uses gluten-free no-boil noodles (no precooking required!) and a rich sauce with ground chicken sausage for extra protein. It's cozy, family-friendly, and just as satisfying as the traditional classic. Not gluten-free? Use the wheat no-boil noodles. I've made it both ways (but you won't taste the difference).
This recipe has been one of my tried-and-true favorites for more than 15 years. I first made it with wheat no-boil noodles, then had to set it aside after going gluten-free. When gluten-free no-boil noodles came to market, I could bring back my easy gluten free lasagna just the way I loved it. The good news? It works beautifully with either type of noodle, so everyone can enjoy this hearty baked pasta dish-and the no-boil noodles make it lighter, faster, and easier to prepare.
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Why You'll love Gluten-Free Lasagna
- Gluten-free or wheat-your choice - Works with either gluten-free no-boil noodles (also called oven-ready noodles) or traditional wheat no-boil noodles.
- Lighter and easier - No-boil noodles mean no precooking, fewer dishes, and a lighter texture.
- Cozy comfort food - Layers of sauce, cheese, and pasta baked until bubbly and golden.
- Perfect for gatherings - A hearty dish that feeds a crowd, ideal for family dinners or special occasions.
Chef's Tips: How to Make Gluten-Free Lasagna Ahead
You can assemble this lasagna in about 1 hour, then let the oven do the rest. For busy days, make it ahead in the morning and refrigerate until it's time to bake.
Ingredients You'll Need
Lasagna Sauce
- Olive oil - extra-virgin for sautéing and flavor.
- Onion - aromatic base; yellow, white, or sweet.
- Garlic - fresh cloves, minced.
- Pre-cooked chicken sausage - adds savory protein and big flavor.
- Fennel seed - ground fennel seed (or pinch of wild fennel pollen) for subtle warmth.
- Red wine (optional) - adds depth; use a splash if you like.
- Canned crushed tomatoes - the sauce backbone; use good-quality tomatoes.
Lasagna Filling
- Ricotta cheese - whole-milk ricotta for richest creaminess (low-fat works if you prefer).
- Parmesan cheese - freshly grated for salty, umami depth.
- Basil - fresh torn leaves are best; dried basil will work.
- Oregano - fresh or dried, to taste.
- Egg - binds the ricotta filling so it holds when sliced.
Noodles & Cheese
- No-boil lasagna noodles - oven-ready; choose gluten-free or wheat based on your needs.
- Mozzarella - buy low moisture mozzarella in a log or block and grate yourself, avoid pre-shredded bagged cheese as it has anti-caking agents.
- Parmesan (for topping) - freshly grated to finish.
Please see the recipe card for measurements, salt, black pepper, and red pepper.
How to Make Gluten-Free Lasagna
Note - The quick sauce for my lasagna might be juicier that you expect, but the no-boil noodles need liquid to rehydrate.
Get your sub-recipes and prep done ahead of starting to build the lasagna. Choose an 8"x8" (2/1 2 - 3" deep) casserole dish. Follow the photos for how to build your lasagna and read the recipe before you start.
Make the Sauce
Pulse the sausage in a food processor to grind it fairly fine (or chop fine by hand). Heat olive oil in a large saucepan (4-5 quarts) over medium heat. Add onion and cook until softened, stirring. Add garlic and cook 60 seconds, then add the fennel, sausage and red wine. Stir and cook a few minutes until the wine is almost gone, then add the tomatoes, salt and peppers.
Swirl a little water in the tomato can to wash it out and pour into the pan. Add the crushed tomatoes and simmer the sauce for a few minutes to incorporate the flavors. Simmer for 30 minutes. Set aside and cool.
Make the filling
In a large mixing bowl combine the ricotta, Parmesan, herbs, egg, and seasoning.
Building the Lasagna
Think sauce>noodles>cheese for the layers.
- Spray the baking dish with avocado oil spray.
- Place ½ cup of the sauce in the bottom of an 8×8 stoneware or glass baking dish.
- Place two noodles on the bottom. Top with ⅓ of the ricotta mixture. Layer on ⅓ of the mozzarella. Top with ½ cup of sauce.
- Next two layers, repeat with noodles, ricotta, mozzarella, and sauce. For the top layer, place the last two noodles, cover with the remaining sauce and top with Parmesan.
Bake the Lasagna Now
If serving right away. Pre-heat the oven to 400 degrees.
If eating within a few hours, spray a piece of foil with non-stick spray and cover the baking dish. Place dish on a rimmed baking sheet and bake for 30 minutes covered. Then remove foil and bake another 30 minutes. Allow to stand for 10 minutes before slicing and serving.
Bake the Lasagna Later
Spray a piece of foil with non-stick spray and cover the baking dish. Place in the refrigerator for a few hours until ready to bake. 60 minutes before baking, remove the dish from the refrigerator. Pre-heat oven to 400 degrees. Bake 30 minutes covered with foil and 30 minutes without foil. Allow to stand 10 minutes, then slice and serve.
Freeze any leftovers in single portions or save for a meal the next day.
For another filled pasta recipe, try these stuffed pasta shells.
Serving Suggestions
Gluten-free lasagna is a complete meal on its own. Pair it with a big tossed green salad and a simple balsamic vinaigrette. If you'd like to round it out further, add a batch of gluten-free garlic toast for the perfect comfort-food dinner.
Storage and Freezing
Gluten-free lasagna will keep for up to 4 days in the refrigerator when tightly covered. Reheat in a 350°F oven, covered with foil, until the center reaches 165°F. Individual portions can also be reheated in the microwave until hot. Freezing tips below.
Recipe FAQs
Yes! Today's gluten-free no-boil noodles bake up beautifully, just like the traditional wheat version. They keep the process faster and lighter with no precooking required. It's all I use!
Absolutely. Assemble the lasagna in the morning, cover, and refrigerate until baking. Add a few extra minutes of oven time if it's going in cold from the fridge. If you can let it stand at room temperature for awhile before baking, that helps.
Yes. You can freeze the whole lasagna or individual portions for up to 3 months. For best results, thaw overnight in the refrigerator before reheating or baking. While some sources suggest baking straight from frozen, it can take a very long time to heat through, so I recommend thawing first for even cooking.
Did You Make This?
If you make gluten-free lasagna, please let me know how it came out for you and how you enjoyed it. I love to hear from you and other readers appreciate it too. And consider leaving a star rating please. Any questions, I am here to help.
📖 Recipe
Gluten Free Lasagna
Equipment
- 8"x8" or 9"x9" deep casserole dish 2 ½" - 3" deep, straight sides, ceramic or stoneware
- 4-5 quart pot for sauce
- Food Processor to grind sausage, or use a chefs knife and chop by hand
Ingredients
Sauce
- 1 tablespoon olive oil
- ½ medium onion chopped
- 3 large garlic cloves chopped fine
- ¾ teaspoon ground fennel seed or wild fennel pollen
- 6 ounces pre-cooked chicken sausage usually 2 links
- ⅓ cup dry wine, red or white optional
- 1 bay leaf
- 1 ½ teaspoon dried Italain seasoning blend or combo oregano and basil
- 28 ounces crushed tomatoes preferably san marzano
- ½ cup pure strained Italian tomatoes called passata or Pomi in the box (same)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 pinch red pepper flakes optional
Filling
- 15 ounces whole milk ricotta cheese
- ⅓ cup freshly grated Parmesan cheese
- ¼ cup fresh finely chopped basil leaves or 1 tablespoon dried
- 2 tablespoons fresh finely chopped oregano leaves or ¾ tablespoon dried
- 1 large egg
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Noodles and Cheese
- 6 ounces gluten-free no-boil lasagna noodles (oven-ready) 8 noodles
- 8 ounces grated low-moisture mozzarella block or log grate it yourself, skip pre-grated
- ⅔ cup freshly grated Parmesan cheese to top the lasagna
Instructions
Sauce
- Chop the sausage into chunks. In the bowl of a food processor, pulse the sausage chunks until fairly finely, about 12 pulses.
- Heat olive oil in a large saucepan (4-5 quarts) over medium heat. Add onion and cook until softened, stirring, about 3 minutes. Add garlic and cook 1 minute, then add the Italian seasoning blend, fennel, and wine. Simmer until the wine is reduced by half.
- Add ground sausage, both tomatoes, salt and peppers. Swirl a little water in the crushed tomato can to wash it out and pour into the pan. Simmer for 30 minutes. Set aside and cool.Note - If making the lasagna ahead and refrigerating overnight, cool the sauce below 70°, then assemble the lasagna. The fastest way is using an ice bath in the sink as you would to cool chicken broth.
Filling
- In a large mixing bowl combine the ricotta, Parmesan, herbs, egg and seasoning. Set aside.
Layer the lasagna (4 layers)
- If serving right away. Pre-heat the oven to 375°F degrees.
- Spread ⅔ cup of sauce in the bottom of the pan. Add 2 noodles, then top with ⅓ of the ricotta mixture, a little sauce, and ⅓ of the mozzarella. Repeat this layering two more times (noodles, ricotta, sauce, mozzarella). For the top layer, place the final 2 noodles, cover with the remaining sauce, and finish with Parmesan.
To Bake Now
- Spray a piece of foil with nonstick spray and cover the baking dish. Bake at 375°F for 45 minutes. Uncover and bake 15 minutes more, until the top is lightly golden and bubbly. Check the internal temperature-it should read 165-170°F.If the noodles still feel firm when pierced: loosely re-cover, lower the oven to 350°F, and bake 10–15 minutes more until tender.Rest: Let stand 20-30 minutes before slicing and serving for the cleanest cuts.
To Bake for Later
- Spray a piece of foil with nonstick spray and tightly cover the baking dish. Refrigerate for up to 24 hours.About 1 hour before baking, remove the dish from the refrigerator to take off the chill. Preheat the oven to 375°F and follow the same baking directions as above.
Notes
Nutrition
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Lois Jucksch says
I read on another page the you WW noodles are not really WW. Her son required true WW noodles. The word semolina was the key which meant processed. Is this correct? I’m looking for a WW lasagna noodle so how much actual unprocessed WW in your WW noodles?
Sally Cameron says
Hi Lois, before I went gluten-free, I used organic whole wheat noodles. Today I use brown rice noodles. Choose whatever works best for you. Semolina does not mean processed. Semolina is a coarse flour made from durum wheat, a hard type of wheat. It's ground into a flour and is then known as semolina. It's used all over the world in bread, pasta, and porridge. The only thing "processed" about semolina or any other flour is the it is 'processed or ground" into a flour for other uses. Hope that helps clear things up. If you need whole wheat noodles, just buy a good organic brand. I used to like Delallo's products if you can find them.
Meghan @ DeLallo Foods says
I see you're using our noodles! Thanks for your support and kudos on your site!
Love & spaghetti,
Meghan
Sally says
Sally,
I was suspect of no-boil lasagna noodles until I experimented with a "rainbow" lasagna with colorful summer veggies and béchamel sauce. I want to try yours now, with whole wheat noodles and tomato sauce . You can never have too many recipes for lasagna! This one is sure to be a winner.
LoyoyaNL says
That looks really good :). I just love pasta.
Stephanie Weaver says
Sally,
This is a great tip for people wanting to lower their fat without compromising on taste! Thanks for the terrific step-by-step pix too! I'll let you know when I post my gluten-free lasagne. 🙂
Chef Sally says
Sounds good Steph! Let me know and I'll put a link to your recipe for readers to check out.