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4.32 from 19 votes

Gluten Free Classic Italian Lasagna

Step by step guide to make amazing classic three-cheese Italian lasagna casserole, intensely flavored tomato sauce, just the right balance of cheeses, chunky beef, sweet Italian sausage, and gluten free lasagna noodles.
Course Entree
Cuisine Italian
Keyword comfort food, gluten free lasagna recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 501kcal


  • 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


  • 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.
  • 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.
  • Mix ricotta cheese, egg, parsley, salt and pepper in a bowl. Set aside.
  • 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.
  • Cover and bake for 45 minutes. Then remove the cover and bake for 10 minutes more. Let stand for 10 minutes before cutting.


  • 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.
  • If you’re going to make my homemade quick easy marinara tomato sauce, do that an hour before starting your lasagna and simmer it on the back burner of your stove.


Calories: 501kcal
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