Gluten-Free Lasagna with Italian Sausage and Beef
This hearty gluten-free lasagna combines ground pork sausage and beef in a rich tomato sauce, layered with creamy ricotta and melted mozzarella. The gluten-free noodles cook perfectly in the oven, absorbing the flavors while maintaining their texture. Perfect for family dinners or meal prep, this version delivers all the comfort of traditional lasagna without the gluten. The hour-long sauce simmer develops deep, savory flavors that make this dish a crowd-pleaser for both gluten-free and regular eaters.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 pound ground pork sausageground turkey sausage1:1lighter
reduces fat content
- 1 pound ground beef
- 3 cloves garlic, minced
- 28 ounce crushed tomatoes
- 2 6 ounce tomato paste
- 15 ounce tomato sauce
- 1 tablespoon sugar
- 1 ½ teaspoons salt, divided
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon crushed red pepper
- 15 ounce reduced-fat ricotta cheese
- 2 large eggs
- 8 ounces gluten-free oven-ready lasagna noodles
- 16 ounces mozzarella cheese
- 4 ounces six-cheese Italian or parmesan cheese
Instructions
- 1
Preheat oven to 375°F
- 2
Heat olive oil in extra-large skillet and cook onions until translucent
- 3
Add garlic and cook for 1 minute
- 4
Add pork sausage and ground beef, cook until browned and drain
- 5
Add crushed tomatoes, tomato paste, tomato sauce, sugar, oregano, thyme, crushed red pepper, and 1 teaspoon salt
- 6
Simmer sauce for 1 hour or at least 30 minutes
- 7
Blend ricotta cheese, eggs, and remaining salt in medium bowl
- 8
Spread meat sauce in bottom of baking dish
- 9
Layer noodles, half the ricotta mixture, and one-third mozzarella
- 10
Add more sauce, noodles, remaining ricotta, and one-third mozzarella
- 11
Top with remaining sauce, mozzarella, and parmesan cheese
- 12
Cover with foil sprayed with cooking spray and bake for 25 minutes
- 13
Remove foil and bake additional 20 minutes until cheese is bubbly and browning
- 14
Let rest for 10 minutes before slicing
Tips
Let the sauce simmer for the full hour if possible - the longer cooking time develops much deeper, richer flavors that make a noticeable difference in the final dish.
Spray the foil with cooking spray before covering to prevent the cheese from sticking and tearing when you remove it for the final browning stage.
Good to Know
Cover and refrigerate for up to 3 days. Reheat portions in microwave or covered in 350°F oven until heated through.
Assemble completely up to 1 day ahead and refrigerate covered. Add 10-15 minutes to baking time if baking from cold.
Let rest 10 minutes after baking for easier slicing. Serve with garlic bread and green salad.
Common Mistakes
Don't skip the resting time after baking or the lasagna will be too liquidy and fall apart when sliced.
Spray the foil with cooking spray to prevent cheese from sticking and creating a mess when uncovering.
Substitutions
reduces fat content
FAQ
Can I use regular lasagna noodles instead of gluten-free?
Yes, you can substitute regular lasagna noodles using the same amount and following the same layering technique. The cooking time should remain the same.
How long will leftovers keep in the refrigerator?
Properly stored leftovers will keep for 3-4 days in the refrigerator. Cover tightly and reheat individual portions in the microwave or oven.
Can I freeze this lasagna?
Yes, you can freeze assembled uncooked lasagna for up to 3 months or baked lasagna for up to 2 months. Thaw overnight before reheating.