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This Gluten Free Lasagne recipe is pure comfort food. Layers of oozing cheese sauce, a rich beef bolognese and sheets of gluten free pasta, topped with extra cheese. It’s big on flavour, easy to make… and absolutely delicious with chips and garlic bread!
What you need to know at-a-glance:
- Why choose this recipe? Meat, cheese and carbs… what’s not to love!? 😍 This recipe uses my fan-favourite gluten free spaghetti bolognese sauce recipe, alongside THE cheesiest sauce and store-bought gluten free lasagne sheets.
- Top Tip: I never bother to soak my gluten free lasagne sheets because honestly, life’s too short for extra work in the kitchen. For a fun project, try making your own gluten free fresh pasta using the recipe in my book.
- Anything else? I highly recommend serving this with some gluten free garlic bread and a side of oven chips for extra comfort food points.
I absolutely love this gluten free lasagne recipe. It’s big, beefy and cheesy, and provides the perfect dose of homemade comfort.
You could honestly serve this up to all your gluten-eating friends and family and they wouldn’t even know it’s gluten free. Aside from the fact, y’know, you’re eating it!
I use my homemade gluten free bolognese sauce, alongside a really simple gluten free cheese sauce, layered between sheets of gluten free lasagne pasta.
This gluten free lasagna is also a great option for meal prep and batch cooking. I’ve got lots of tips and tricks below on how to make this in advance and freeze it.
And for some variations, why not try my Slow Cooker Lasagne, or make this using my Slow Cooker Ragu for a more hands-off approach.
FEBRUARY 2025 Update: I first published this recipe for a sponsored post way back in 2019. But since then I’ve really improved my bolognese sauce, so I decided to give this recipe a much-deserved upgrade. Now it’s 1000 x better than ever!
Table of Contents
Ingredients
The ingredients list for this gluten free lasagne recipe looks quite extensive, but that’s because we need to make all the different layers from scratch for the best lasagne ever!
To make it simple, I’ve listed all the recipes and quantities in the recipe card below. But the basic components of my easy gluten free lasagna are:
- Gluten Free Lasagne Sheets: I buy shop-bought gluten free lasagne sheets (or lasagna noodles in the US) and all the brands I’ve tried work well. I usually just find the cheapest option in the supermarket and use that – or if I’m feeling particularly adventurous I make my own using my book recipe.
- Bolognese Sauce: For the meat sauce in this lasagna recipe I use my gluten free spaghetti bolognese sauce recipe. This is even better when made a day-or-so before, so the flavours can really mature!
- Cheese Sauce: I know a lot of lasagne recipes use gluten free white sauce (bechamel sauce) but honestly? It’s SO much better with a cheese sauce! 😍 You can find my basic gluten free cheese sauce recipe in my book (don’t worry, it’s in the recipe card below too). For this you’ll need gluten free flour, milk, butter and cheese.
- Mozzarella: Adding extra mozzarella to the top layer of your lasagne takes it to a whole new level! It’s optional, but I highly recommend you try it.
How To Layer A Lasagne
No matter how many times I make as gluten free lasagne, I often find myself Googling ‘how to layer lasagne’ just to remind myself of the correct order!
I think it’s much easier to visualise this with step-by-step photos, so I’ve added these just as a helpful reminder (for you, and myself!) of the order in which to layer your lasagne:
- Layer 1: Bolognese sauce (nice and thick!)
- Layer 2: Gluten free lasagne sheets
- Layer 3: Cheese sauce
- Layer 4: More gluten free lasagne sheets
- Layer 5: Bolognese sauce…. etc
Then rinse and repeat! Keep going until you’ve used up all your fillings – you want to ensure the final layer is the cheese sauce. Make sure your layers are nice and thick!
I also try not to overlap my lasagne sheets too much, so they can absorb all the wetness of the sauces and cook through evenly. Don’t be afraid to snap them to fit.
Finally, top your gluten free lasagne with shredded mozzarella cheese and pop it into a nice hot oven until it’s golden brown and the sauce is bubbling up.
Storing and Freezing Instructions
TO MAKE AHEAD: Both the bolognese sauce and cheese sauce can be made ahead of time and kept in the fridge (or frozen) until you’re ready to make your lasagne. You can also construct your lasagne and keep it refrigerated before baking.
TO STORE: Keep any leftovers of this gluten free lasagne in the fridge. I swear it tastes even better a day-or-two later! Reheat thoroughly in the microwave.
TO FREEZE: Any leftovers of this homemade gluten free lasagne recipe can be frozen and then reheated from frozen before eating. Or, to make your own ‘ready meals’, construct the lasagne in foil trays, freeze, and then bake from frozen when you need an effortless but delicious meal.
Frequently Asked Questions
Here are some FAQs about this easy lasagne recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
The recipe in my book is for my Next Level Lasagne – this has *even more* cheese and a rich, sausage and beef ragu filling. I also make it with fresh gluten free pasta sheets – that recipe is in my book too. I highly recommend trying both, I love any form of lasagne and make both regularly, depending on my mood.
I never bother soaking gluten free lasagne sheets as it just feels like extra work. As long as your sauce is nice and wet then the lasagne should cook through fine.
To be honest a portion of this usually leaves me lying on the sofa in a food coma. But you can’t go wrong with some green beans or peas, a few crispy gluten free oven chips and of course, some gluten free garlic bread!
Have you tried this recipe?
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Gluten Free Lasagne Recipe
Equipment
Ingredients
- 250 g Gluten free lasagne sheets , (Any free from brand will work – or make fresh ones using the recipe in my book!)
For the bolognese sauce:
- 1 tbsp virgin olive oil
- 2 medium onions, peeled and finely chopped
- 3 garlic cloves, peeled and crushed
- 2 celery sticks, finely chopped
- 1 carrot, finely chopped
- 500 g beef mince, I use 10% fat or higher for the best flavour
- 2 tbsp dried basil
- 1 tbsp dried oregano
- 400 g tinned chopped tomatoes
- 300 ml passata
- 125 ml red wine
- 1 Knorr beef stock pot, or equivalent gluten free beef stock cube
- 2 tbsp tomato puree
- 1 tbsp fresh basil leaves
For the cheese sauce:
- 50 g unsalted butter
- 50 g gluten free plain flour, I use FREEE or any plain gluten free flour blend
- 500 ml milk
- 150 g grated mature Cheddar cheese
- Salt and pepper
- 125 g ball of mozzarella
Instructions
To make the bolognese sauce:
- Add 1 tbsp of olive oil to a large, non-stick lidded pan and heat on a low heat. Add the onions, celery, carrots and garlic and fry for 5-7 minutes until they soften and the onions begin to go translucent.
- Add the second tablespoon of oil to the pan, along with the dried basil and oregano. Stir so the herbs are evenly mixed then turn the heat up to a medium-to-high heat.
- Once the pan is sizzling, add the beef mince and use a wooden or silicone spatula/spoon to break it up in the pan. Keep stirring and breaking the mince up until it is all brown and there are no pink bits left (approx another 4-5 minutes).
- Next add the tinned tomatoes, passata, red wine, tomato puree and Knorr stock pot to the pan. Stir the mix through to ensure it’s completely mixed and bring to the boil.
- Then, once bubbling, turn the heat right down to low, pop a lid on, and leave to simmer for 30-45 minutes, stirring occasionally.
To make the cheese sauce:
- Place a small saucepan on a low heat and add the butter. Once melted, add the flour and use a whisk to mix together into a thick paste. Continue to cook for around 30 seconds to one minute, stirring constantly so it doesn’t stick.
- Pour in approximately 100ml of the milk and continue stirring until it forms a smooth, thick paste with no lumps. Continue to add the milk, around 100ml at a time, stirring constantly. Each time, only add the next lot of milk when all the lumps are gone.
- Once all the milk has been added, you should have a smooth, thick white sauce. Add the grated cheese, season with salt and pepper to taste and stir well until the cheese has melted and you have a smooth sauce.
To construct the lasagne:
- Preheat the oven to 200C / Fan 180C / Gas Mark 6. Grab a large, rectangular baking dish and spoon in a layer of bolognese sauce on the bottom.
- Lay the lasagne sheets on top of the bolognese in an even layer, and then spread with a layer of cheese sauce.
- Lay a second layer of lasagne sheets on top of the cheese sauce and then repeat layering bolognese, pasta, cheese sauce, pasta, until you have a final layer of cheese sauce. Make sure the lasagne sheets are completely covered.
- Tear the mozzarella up and layer over the top of the lasagne. Place in the oven and bake for 40-45 minutes until the cheese is bubbling and golden brown. Serve straight away with chips, garlic bread and some green veg!
Notes
- Making Ahead: If you want, you can make this lasagne recipe ahead of time. Construct the whole dish and pop it in the fridge, then bake when ready. Alternatively, you can make the bolognese sauce and cheese sauce ahead of time and refrigerate/freeze them, ready to construct when ready.
- Storing and Freezing: Any lasagne leftovers can be kept in the fridge for 2-3 days and reheated thoroughly before serving. You can also make the lasagne in foil trays and freeze before baking, ready to cook from frozen.
- Step-by-Step Photos: I’ve included some step-by-step photos to show you how to layer your lasagne, if you find a visual aid easier to follow. I know I do!
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment sharing how much you loved this Gluten Free Lasagne! It really helps get my recipes out there xx
Nutrition
More Gluten Free Pasta Recipes
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Want more gluten free meals inspiration? My debut cookbook, Delicious Gluten Free Meals, has 100+ gluten free recipes, from breakfast and lunch ideas to dinners, desserts and sides.
25g butter doesn’t seem enough for 100g flour and 850ml milk.
This was a very old recipe – I have now amended it and made it 1000 X better!!
If you love this recipe as much as I do, please do leave a 5* rating and a comment to let me know what you thought! xx
Looks so good I will definitely be making i
I have also bought your book and find it helpful I just love it
Thank you