From Scratch Gluten Free Lasagne

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This lasagne is legendary in my family. My mom has been making it as long as I can remember and every time someone outside the family tries it, they love it and it becomes a staple in their household as well. I've altered it ever so slightly to suit my personal tastes and dietary needs, but it's ultimately my mom's recipe and it's the BEST LASAGNE IN THE WHOLE WORLD!!

Lasagna, or lasagne as the Italians spell it, is the ultimate comfort food. The meaty sauce, the noodles, the creamy white sauce, and the melty, gooey cheese all scream warm hug on a cool day.

what you'll need to make this lasagne from scratch

• Homemade gluten free pasta -- for the ultimate gluten free lasagna, make your own noodles. It's easier than you think and far superior to those store bought brands. But you can use store bought if you don't want to make them from scratch.
• Meat sauce -- this is my mom's sauce that she's been making my whole life and I've been making since I learned how to cook basically. It's the best sauce ever (in my opinion) and can be cooked down to make it extra thick for layering lasagne.
• White sauce -- my mom has made her lasagne using a white sauce (another name for bechamel) since she's been making lasagne. There's no ricotta or cottage cheese in this lasagne.
• Mozzarella cheese -- my mom used to make her lasagne with slices of mozzarella layered in between and on top, but she ended up not being able to find the size and brand she liked anymore so she switched to using a block of whole milk mozzarella that she shreds herself.
• Parmigiano Reggiano -- adding freshly grated Parmigiano Reggiano (the real stuff) to each layer of cheese gives that extra bite of salty nuttiness that's perfect in this lasagne.

how to make gluten free lasagne from scratch

make the meat sauce

1. Brown the ground beef and Italian sausage in olive oil in large Dutch oven. Drain any grease from the browned meats and add them back to the pan.
2. Add the garlic and marrow bone and saute just until fragrant (don't toast the garlic).
3. Add the tomato paste and saute with the meats until thick and fragrant.
4. Pour in the red wine and deglaze, scraping up any bits from the bottom of the pan.
5. Add the tomato sauce, water, oregano, thyme, basil, and sugar and bring to a boil.
6. Reduce to a simmer, cover with a slightly askew lid, and simmer until reduced and thickened, 3-4 hours.

make the Gluten-Free Lasagna noodles

• Mix flour blend, tapioca starch, and salt in the bowl of a food processor. Pulse to combine.
• Add eggs, egg yolks, and olive oil and pulse again to combine. Slowly drizzle in water just until dough starts to come together on top of the blade.
• Knead dough until smooth on floured surface and wrap in plastic wrap. Allow to hydrate for 30 minutes.
• You'll only need half the dough for this recipe, so rewrap the other half and place in the fridge for another use. Flatten half the dough into about ¼-inch thick. Run it through a pasta sheeter 2-3 times on the 1st setting to smooth it out, folding it over itself before putting it back through. Turn the knob to the 2nd setting and run it through once, then the 3rd, 4th, and 5th, or to as thin as you'd like (I stop after one time on setting 5). Alternatively, roll the dough on a well-floured surface with a rolling pin to desired thinness.
• Cut lasagne sheets so they will fit into a 9 by 13-inch casserole dish.

prepare the White Sauce (Bechamel)

1. Melt the butter in a small saucepan and add the cornstarch. Whisk to remove any lumps and create a roux, about one minute.
2. Slowly add the milk and continue whisking until smooth. Add salt, pepper, and nutmeg (if using) to taste. The bechamel can be made up to three days ahead and stored in the fridge in a tightly sealed container. Reheat gently on the stove, adding more milk as necessary to thin out into a pourable thick sauce.

Assemble the lasagne

• Start with a thin layer of the meat sauce, just so the noodles won't stick to the bottom.
• Place a single layer of the gluten-free pasta sheets on top of the sauce.
• Add a thick layer of meat sauce on top of the pasta and even out.
• Follow that with three lengthwise rows of the white sauce (bechamel).
• Add a layer of mozzarella cheese and a sprinkling of freshly grated parmesan cheese.
• Repeat two more times, making sure to end with the cheese layer.

Gluten Free Lasagne FAQs

Gluten Free Breads and Spreads to Serve with Lasagne

• Focaccia
• Sourdough
• Fabulous Italian Bread (my fave)
• Stuffed Cheesy Bread
• Artisan Bread
• Spicy Cheese Bread
• Olive Garden Style Breadsticks
• Easy Incredible Chive Butter Spread (a family favorite)

I'll bet if you try this From Scratch Gluten Free Lasagne once, you'll make it always and forever because it's just that good!