Gluten Free Lasagna - Celiac Disease
Jun 25 2009

Gluten Free Lasagna

We’ve got a growing number of gluten free lasagna recipes, but I think there is always room for more variations. After all, variety is the spice of life (especially for someone following a strict gluten free diet).

Lasagna is one of my favorite meals and can easily be accomplished with the delicious tinkyada noodles.  Give this gluten free recipe a try and write your review in the comments!

Gluten Free Lasagna Recipe

Lasagna Ingredients:

  • 1 package (10 ounces) gluten free lasagna noodles
  • 2 large containers (16 ounces each) fresh ricotta
  • 1 cup grated Parmesan
  • 1 tablespoon dried parsley
  • 2 eggs, lightly beaten
  • 16 ounces shredded mozzarella
  • About 6 cups marinara sauce (or more to taste)
  • Add salt and pepper, to taste

Lasagna Directions:

  1. Set the oven at 350 degrees Have on hand a 9-by-13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Add the noodles and cook them according to package directions, undercooking them by 2 minutes. Drain well.
  3. In a bowl, combine the ricotta, Parmesan, salt, pepper, parsley, and eggs. Stir well.
  4. In the baking dish, spread about 1 cup of marinara sauce to cover the bottom. Add a layer of noodles, overlapping them slightly to make a solid single layer. Dot with half the ricotta mixture, spreading it evenly.
  5. Add another layer of the sauce and sprinkle generously with half the mozzarella. Repeat the layers, ending with sauce and mozzarella.
  6. Bake the lasagna for 30 minutes or until bubbly. Let it sit for 45 minutes or so to firm up before slicing.

Article Written by:

Kyle Eslick is the founder of Gluten Free Media, as well as the creator of the popular Celiac Support Groups page. Connect with us on Facebook, Twitter, and now Google+!

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