Quick and Easy Gluten-Free Lasagna

easy gluten free lasagna

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With just a few simple ingredients, this quick and easy version of family favorite lasagna is an easy dinner option any night of the week.


  • 1 pound ground beef (I used ALDI SimplyNature 85% lean ground beef)
  • Cooking spray
  • 1 (24-ounce) jar tomato basil pasta sauce (such as ALDI SimplyNature or Rao’s), divided
  • 6 gluten free lasagna noodles, cooked according to package directions or oven-ready lasagna noodles and divided (do not overcook) (I used DeBoles)
  • 8 ounces fresh mozzerella, thinly sliced
  • 1/2 of (15-ounce) container part-skim ricotta cheese
  • 4 ounces shredded parmesan cheese
  • 1 teaspoon Italian seasoning
  • Garlic salt


  1. Preheat oven to 375 degrees F.
  2. Cook beef in a large skillet over medium, stirring often, until crumbled and brown; drain, and return  beef to pan. Add pasta sauce; stir, and cook until heated through, 5 – 7 minutes.
  3. Coat a 9-inch square baking dish with cooking spray; spoon a couple of tablespoons of sauce into bottom of prepared dish, and spread evenly.
  4. Layer 3 of the noodles over the sauce. Top with 1/2 of the remaining beef and sauce mixture.
  5. Top evenly with mozzarella slices. Arrange remaining noodles over mozzarella slices.
  6. Spread ricotta over noodles. Top with remaining beef and sauce mixture.
  7. Sprinkle evenly with parmesan cheese, Italian seasoning, and garlic salt, sparingly.
  8. Bake until golden on top and bubbling, about 30 minutes. Remove from oven; let stand 10 minutes before serving.


The leftovers of this lasagna are even better the next day!