Here’s your step by step guide to make amazing classic three-cheese Italian lasagna casserole with intensely flavored sauce, just the right balance of cheeses, chunky beef, sweet Italian sausage, and gluten free pasta.
Need to feed a crowd or craving some comfort food? Classic three-cheese Italian lasagna casserole is always one of the recipes at the top of my list in these situations. With its intensely flavored sauce, just the right balance of cheeses, chunky beef, sweet Italian sausage, and gluten free pasta, it’s always a big hit for dinner.
Lasagna checks all the boxes for delicious Gluten Free Pasta Recipes, economical Tasty Gluten Free Ground Meat Recipes, and must-have Gluten Free Game Day Party Favorites.
Love Italian flavors? Don’t miss my collection of Italian-inspired recipes for more delicious dishes.
When I made this dish this weekend, I realized that I had never shared it here on the blog. Probably because it’s always gobbled up before I have a chance to to take a photo. But this time I made sure our Gluten Free Homestead team took lots of pictures. 😉
Ingredients
Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.
- Gluten Free lasagna noodles: Today, I’m using Tinkyada Lasagna noodles.
Meat
- Ground beef
- Gluten Free Italian sweet sausage: Today I have Premio. I have also used 365 Whole Foods Mild Italian Pork Sausage. They’re both gluten free.
Sauce
- Gluten Free marinara sauce: homemade or store-bought
Cheese
- Ricotta cheese flavored with an egg, parsley, and salt and pepper
- Mozzarella cheese
- Parmesan cheese
Instructions with step by step images
*Free printable recipe card is available at the end of the post.
Step number one is the sauce!
You can make a homemade Italian Red Sauce or you can use your favorite gluten free sauce from a jar. Prego says it is gluten free right on the label.
Step number two is cooking the lasagna noodles. I used Tinkyada gluten free noodles for this recipe. Even those at your table who don’t need to eat gluten free will enjoy these noodles. They’re great tasting, easy to digest, and never mushy.
Cook your lasagna noodles according to the package directions. Add some salt to the water, as well as a little olive oil to keep the noodles from sticking. When they’re finished cooking, drain the water, rinse the noodles with cool water, and lay the noodles flat on parchment paper to keep them from sticking together until you are ready to use them.
On to step three! Slip each sausage out of its casing, add a little water to your skillet and brown for about 8-10 minutes. Transfer to a bowl and set aside.
After this, season the ground beef with salt. Brown the beef in a pan, drain off about half the fat, and then add one cup of sauce, stir, and let it simmer for a minute or two. This is going to fill your house with the most delicious aroma.
Next mix the ricotta cheese, egg, parsley, salt and pepper in another bowl. Set aside.
Assemble your lasagna
Finally, you’re ready to assemble your four layers: one layer with mozzarella cheese, one with ricotta, another with mozzarella, and a final layer with parmesan.
First, spoon the sauce into the bottom of your casserole dish. Layer with the lasagna noodles, add the ground beef mixture, and top with shredded mozzarella cheese.
Next add another layer of the lasagna noodles, ricotta cheese mixture, sausage, and sauce.
Your third layer will be lasagna noodles, sauce, and mozzarella cheese. Cheese is essential for each layer. Sorry, I didn’t get pictures of that third layer, but I think you get the idea. 🙂
Top the final layer of lasagna noodles, with lots of sauce and lots of grated parmesan cheese.
Cover and bake for 45 minutes. Then remove the cover and bake for just 10 minutes more.
I know you are dying to dig in right away (aren’t these pictures making you hungry?), but let it stand for 10 minutes before cutting. Then slice it up into squares and serve with extra sauce.
Ta-dah! The best gluten free classic Italian lasagna on the planet. 😉 Buon appetito!
Serving suggestions
Start off with a choice from my flavorful soup recipes such as Easy Minestrone Soup along with an appetizer or side dish such as Caprese Salad: A Classic Italian Appetizer or crunchy, light Bruschetta Cheese Crisps.
Complement your lasagna with one (or two!) vegetable or salad options such as crispy Gluten Free Baked Zucchini Chips or a simple Lemony Marinated Zucchini Salad.
And don’t forget the Gluten Free Quick Garlic Bread to sop up the sauce!
To cap off your meal, make a selection from my gluten free dessert recipes. For example, Gluten Free Zeppole (Fritta) Fried Dough pastry or refreshing Strawberry Granita Italian ice for a classic Italian treat.
Or try this rich Mississippi Mud Cake from my friend’s blog. Be sure to swap in gluten free ingredients like King Arthur’s Gluten Free Chocolate Cake Mix as her site might have non-gluten-free options.
Pro tip and recipe notes
- Once the noodles are cooked, drain most of the hot water and run cold water over the noodles. Then carefully take them out of the cool water one by one and stack them on a parchment paper lined baking sheet with a piece of parchment paper between each layer. This will keep them from sticking while they cool until you’re ready to assemble your lasagna.
- You can customize the lasagna with different cheeses like provolone, fontina, or gouda for unique flavors. Just ensure they melt well and complement the other ingredients.If you don’t have ricotta cheese, you can use cottage cheese or even a mixture of cream cheese and sour cream as a substitute. Or make it low carb following my recipe for Zucchini Lasagna Casserole That Really Rocks.
- Leftover lasagna will keep in the refrigerator for 3 to 5 days. Make sure to store it in an airtight container to maintain its freshness. If you want to keep it longer, you can freeze it for up to 3 months.
This gluten-free classic 3 cheese lasagna is a comforting and delicious dish that everyone will love. Enjoy the rich flavors and gooey cheese in every bite!
More easy to follow recipe guides
Chicken And Peppers: Olive Oil And Garlic Style – This is as nourishing as it is delicious. You’re sure to get two thumbs up from everyone at your table.
Keto Low-Carb Salmon With White Wine Sauce – Whether you’re keto or just trying to eat healthier, salmon should be a central part of your diet. This pan-seared salmon is quick and tasty with a delicious creamy white wine sauce!
How To Cut And Prepare Spaghetti Squash (Includes video!) – Here’s how to cut and cook spaghetti squash for every spaghetti squash recipe. If you close your eyes, you’ll think you’re eating angel hair pasta. That’s why you’re going to love this satisfying, healthy, low carb alternative to pasta.
How To Make Super-Nutritious Sauerkraut Every Time – This is a step-by-step tutorial with beautiful photos showing how to make sauerkraut and restore gut health. You’re going to love this sauerkraut. There’s nothing like the taste of homemade.
Quick Pan Seared Pork Chops + ButcherBox Review – This delicious recipe includes the secret to tender, juicy chops.
How To Make Beef Bone Broth And Why It’s Good For You – You can use bone broth as stock for your favorite soups or gravies (or even serve it as a refreshing broth). It’s so nutritious and easy to make.
Want to save this recipe? Pin it!
Gluten Free Classic Italian Lasagna Recipe
Ingredients
- 1 package gluten free lasagna noodles cooked according to package directions.
- 2 pounds ground beef
- 1 pound Italian sweet sausage
- 3 cups gluten free marinara sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 cup fresh parsley chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 350℉
- Slip each sausage out of its casing, add a little water to your skillet and cook for about 8-10 minutes. Crumble up the sausage with a spatula while it sautés. Spoon into a bowl and set aside.1 pound Italian sweet sausage
- Season ground beef with salt. Brown the beef in a pan, drain off about half the fat, and then add one cup of sauce, stir occasionally and let the meat sauce simmer for a minute or two.2 pounds ground beef
- Mix ricotta cheese, egg, parsley, salt and pepper in a bowl. Set aside.2 cups ricotta cheese, 1 egg, 1/4 cup fresh parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Spoon some sauce on the bottom of your baking dish. Layer with pre cooked lasagna sheets, ground beef mixture, half of the mozzarella cheese, then another layer of lasagna sheets, ricotta cheese mixture, sausage, lasagna sheets, some tomato sauce, and the rest of the mozzarella cheese and then the final layer of lasagna sheets, tomato sauce and parmesan cheese.1 package gluten free lasagna noodles cooked according to package directions., 2 cups shredded mozzarella cheese, 1/2 cup grated Parmesan cheese
- Cover and bake for 45 minutes. Then remove the cover and bake for 10 minutes more. Let stand for 10 minutes before cutting.
Notes
- Once the noodles are cooked, drain most of the hot water and run cold water over the noodles. Then carefully take them out of the cool water one by one and stack them on a parchment paper lined baking sheet with a piece of parchment paper between each layer. This will keep them from sticking while they cool until you’re ready to assemble your lasagna.
- Leftover lasagna will keep in the refrigerator for 3 to 5 days. Make sure to store it in an airtight container to maintain its freshness. If you want to keep it longer, you can freeze it for up to 3 months.
Nutrition
- Picanha Steak Recipe - April 23, 2026
- Slow Cooker Steak Tips Recipe - April 17, 2026
- What to Do With Too Much Zucchini (17 Easy Recipes to Use It Up) - March 11, 2026
- Easy Manhattan Clam Chowder Recipe That’s Naturally Gluten Free And Low Carb - December 28, 2025
- Lemon Donuts Recipe - December 8, 2025
Linda says
<