Trista's Gluten Free Lasagna

Trista's Gluten Free Lasagna

Ah! The ultimate comfort food dish! I have loved to make lasagna for a long time. It has been one of my favorite dishes. And, it received the most votes in my Facebook group for me to add it to a recent menu for here locally. 

This is a recipe that I have created out of 2 different recipes + my own tweaks of adding extra herbs and seasonings to the dish. I just love how it turns out- so creamy, flavorful and most of all healthfully filling. 

I have actually found that I prefer the brown rice noodles in this dish. They are fantastic! I have cut back on dairy in my daily diet, but I love the richness of the whole milk ricotta and more! I believe that the whole milk options are the best ones for recipes and to eat. 

I hope that you enjoy making this dish for your friends and family! It is a great weekend dish and one that I will be making this week for my customers. It is also a great dish to bring along to a potluck. 


Trista's Lasagna: 

Makes 1 lasagna- 8 servings in a 13x9 pan

Spaghetti Sauce: 

1-2 tablespoons olive oil

1 pound mild ground Italian sausage

1 pound organic ground beef

1  15 oz. can chopped tomatoes

2  8 oz cans tomato sauce

1 onion, chopped finely

2-3 garlic cloves, minced

1/2 cup red wine

1 teaspoon each rosemary, oregano and basil

1-2 teaspoons salt (or to taste) 

freshly ground pepper

1. Heat the olive oil in a Dutch oven and saute onion and garlic until tender. Then, add the Italian sausage and the beef and brown. Pour in the red wine and let it reduce by about half. 

2. Add in the tomatoes, sauce, salt, herbs and pepper. Stir together. Simmer on the stove or in a crock pot for 2-3 hours for best flavor. This can also be made ahead and stored in the refrigerator until you are ready to assemble the lasagna. 


Lasagna Ingredients/Assembly: 

9 gluten free lasagna noodles (I recommend the brown rice noodles made by Tinkyada, they are sturdy and work great!) 

2 1/2 cups ricotta cheese (I use the whole milk variety) 

1 1/2 cups mozarella cheese

1/4 cup grated Parmesan cheese

2 eggs, beaten

1 teaspoon each: basil, oregano, rosemary and garlic powder (add to cheese filling) 

salt and pepper to taste

spaghetti sauce (1 recipe from above) 

+ extra grated mozzarella cheese for the top


1. Bring a large pot of water with a pinch of salt in it to a boil Add the lasagna noodles and cook for about 8-10 minutes or until "al dente." Drain the noodles. 

2. Heat the oven to 350F. 

3. In a bowl combine the ricotta cheese, mozzarella, Parmesan, eggs and seasonings for the filling. 

4. In a 13x9 pan, alternate layers of cooked lasagna noodles, sauce, then filling. You will make 3 layers total. Make sure the top is covered with plenty of tomato sauce. 

5. Bake for 30 minutes covered with foil. Then, top with extra mozzarella cheese and bake for 5-10 minutes more so that the cheese melts. 

6. Let the lasagna sit for 10 minutes before cutting. 


Note: I have found that the brown rice noodles are so delicious in this dish. I usually have trouble with my blood sugar eating pasta and bread items, however I am able to eat these whole grain noodles in this dish that has lots of protein without feeling a "blood sugar spike."