Gluten-Free Lasagna with Meat Sauce

This hearty gluten-free lasagna layers gluten-free lasagna sheets with a rich meat sauce made with ground beef, sweet Italian sausage, red wine, and herbs. Creamy ricotta, melted mozzarella, and Parmesan Reggiano bring everything together for a comforting, family-style meal.

This is a family favorite made with carefully selected gluten-free ingredients. I’m also sharing the practical tips I use when cooking for someone with celiac disease, because avoiding cross-contact is just as important as choosing gluten-free ingredients.

Why You'll Love This Lasagna

• Rich, flavorful meat sauce: Ground beef, sweet Italian sausage, herbs, and red wine build layers of flavor.
• Creamy cheese layers: Ricotta, mozzarella, and Parmesan Reggiano make every slice satisfying.
• Gluten-free comfort food: Gluten-free lasagna sheets make this a comforting meal to share.
• Great for family dinners: This generous lasagna is perfect for serving a group or saving leftovers.

Ingredients

Meat Sauce

• 1 pound ground beef
• 1 pound gluten-free sweet Italian ground sausage (Hatfield)
• 1 medium onion, diced
• 2 teaspoons minced gluten-free garlic
• 2 teaspoons dried basil
• 1 teaspoon ground cumin
• 1 cup red wine
• 2 jars gluten-free pasta sauce (Michael's of Brooklyn Fresh Tomato and Basil Sauce)
• Olive oil, as needed

Cheese Mixture and Lasagna Layers

• 2 boxes gluten-free lasagna sheets (Jovial)
• 2 cups gluten-free ricotta cheese (BelGioioso)
• 1 large egg
• ½ cup chopped fresh parsley
• 1 teaspoon ground black pepper
• 10 ounces gluten-free grated Parmesan Reggiano cheese (Ambriola)
• 16–24 ounces gluten-free fresh mozzarella cheese (BelGioioso; about 20 slices)

Instructions

1. Prepare the Cheese Mixture

1. In a mixing bowl, combine the egg, 2 cups of ricotta cheese, black pepper, and chopped parsley.
2. Mix until everything is evenly combined.
3. Set the cheese mixture aside while you prepare the meat sauce.

2. Make the Meat Sauce

1. Dice the onion and prepare the minced garlic.
2. Heat a little olive oil in a skillet or large pot. Sauté the onion and garlic until softened, then remove and set aside.
3. Brown the ground beef and sweet Italian sausage, breaking the meat into small pieces as it cooks.
4. Drain the excess fat.
5. Add the cumin, dried basil, and red wine. Stir to combine.
6. Return the sautéed onion and garlic to the meat mixture.
7. Reserve 2 cups of pasta sauce for the bottom of the baking pan. Add the remaining sauce to the meat mixture.
8. Simmer uncovered for 20–30 minutes, stirring occasionally, to allow the flavors to come together.

3. Assemble the Lasagna

1. Preheat the oven to 375°F.
2. Spread the reserved 2 cups of pasta sauce over the bottom of a deep 10 × 14-inch baking pan.
3. Arrange a layer of uncooked gluten-free lasagna sheets over the sauce. Follow the package directions for the sheets you use.
4. Spread half of the ricotta mixture over the noodles.
5. Add a layer of mozzarella.
6. Spoon about one-third of the meat sauce over the cheese and sprinkle with about half of the Parmesan Reggiano.
7. Repeat the layers with the remaining ricotta mixture, mozzarella, meat sauce, and Parmesan as described above.
8. Finish with a final layer of lasagna sheets, the remaining meat sauce, and mozzarella.

Place the baking dish on a foil-lined baking sheet to catch any sauce that bubbles over during baking.

4. Bake and Serve

1. Cover the baking dish tightly with aluminum foil.
2. Bake at 375°F for 30 minutes.
3. Carefully remove the foil and sprinkle the remaining Parmesan Reggiano over the top.
4. Continue baking uncovered for another 20 minutes, or until the lasagna is hot throughout and the cheese is melted and lightly browned.
5. Let the lasagna rest for 15 minutes before cutting. This helps the layers settle and makes it easier to serve neat slices.

Gluten-Free Tips for Celiac Safety

When cooking for someone with celiac disease, choosing gluten-free ingredients is only part of the process. Preventing cross-contact is equally important.

• Check every label. Verify that the lasagna sheets, pasta sauce, sausage, seasonings, and cheeses are gluten-free. Product formulations can change, so check labels each time you shop.
• Choose packaged ground meat. I use packaged ground beef rather than having meat ground at the store, where shared equipment can introduce cross-contact.
• Check the cheese. Verify the gluten-free status of the ricotta, grated Parmesan Reggiano, and fresh mozzarella. Consider how the cheese was handled and whether shared equipment or surfaces could have introduced gluten.
• Use clean equipment. Start with clean cookware, utensils, cutting boards, and preparation surfaces. We have many dedicated pots, pans, utensils. Where the handle screws into the pot can trap gluten particles no matter how hard you try to clean them.
• Prevent cross-contact. Keep ingredients and utensils away from crumbs, flour, and other sources of gluten.

These extra precautions help make gluten-free cooking safer for people who need to avoid even the smallest amounts of gluten.

Frequently Asked Questions

Do I need to boil the gluten-free lasagna sheets first?

This recipe is written for uncooked lasagna sheets. Check the package instructions for your particular brand, since gluten-free pasta products can vary.

Why should the lasagna rest before cutting?

Resting for about 15 minutes gives the layers time to settle, helping the lasagna hold together when sliced.

How can I make this recipe safer for someone with celiac disease?

Use verified gluten-free ingredients, check labels each time you shop, and prevent cross-contact throughout preparation and cooking.

Recipe by GlutenFreeGoodFood.com