The Easiest Gluten-free Lasagna Recipe! - Celiac Disease
Mar 13 2010

The Easiest Gluten-free Lasagna Recipe!

I love lasagna, but I don’t love the kitchen, and I don’t have time to make complicated meals with several ingredients. I really like this simple lasagna recipe and it has served me well. This is a great recipe for a large family or when company comes over, mostly because you can’t tell that it is gluten-free!

The ingredients needed are :

  • 1 box of DeBoles lasagna noodles (no boiling!)
  • 2 jars of Prego Roasted Garlic and Herb sauce (see this link for the gluten-free Prego sauce list, I sometimes use Ragu Parmesean Romano, click here and scroll to the bottom for their GF info)
  • 2-3 large bags of shredded mozzarella cheese
  • 1 pound of hamburger meat
  • 1 large container of cottage cheese. I buy walmart brand cheeses because they are labeled “gluten-free.”

The recipe itself is really easy. Brown the hamburger meat. I use 97/3 hamburger meat (extra lean) and save the fat as extra flavoring. I make the “meat mixture” by mixing 1 jar of sauce, 1 bag of cheese, the large container of cottage cheese and the hamburger meat. Set that mixture aside.

I use the second jar of sauce to line the 9×13 glass dish with a layer of sauce, then 4 dry noodles- 3 noodles along the length of the dish and 1 noodle along the width of the dish.  Then top the noodles with 1/3 of the meat mixture, then sprinkle shredded cheese, then repeat with another layer of noodles.

I usually get 3 layers out of the meat mixture, and then the final layer of noodles on top. Make sure to cover each noodle completely with meat mixture or sauce between layers, so that it can soak up the moisture while baking. I gently push the noodles down to be sure all of the ridges are making contact with moisture. I top the final layer with the rest of the sauce, making sure to fill in sauce in the corners and all of the edges. Save some cheese for the last few minutes of baking.

Bake the lasagna for 1 hour at 350 degrees. After one hour top with remaining shredded cheese and bake until cheese melts. Total time is about 90 minutes, including browning the meat. This recipe takes a little more time than I usually spend in the  kitchen, but it is so easy and so good!

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+!


  1. Tiffany,

    This looks awesome!! I make one that is very similar. I like to freeze the leftovers!


  2. Dan says:

    Thanks, I just have one question about the shredded cheese. I was under the impression pre-shredded cheeses in a bag have a very light powdering of flour to keep the cheese from caking together. Is this not true?

  3. Tiffany says:

    Dan- it is usually potato starch. If it were wheat flour it would have to have an allergy warning on the label. Check the label and contact the manufacturer if you aren’t sure.

  4. Steve says:

    This recipe is so good! I make it all of the time. Bagged shredded cheese is fine. I’ve never had a problem, and I have celiac disease.

  5. Arlene says:

    Could this be made ahead and frozen and carried couple hours to ocean and then cooked for dinner? Serves 6 to 8?

  6. Mary says:

    Why does the picture show Parmesan cheese I don’t see it in the recipe

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