From noodles to bechamel and everything in between, this completely From Scratch Gluten Free Lasagne is so good, you'll want to make it all the time!
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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
- 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.
- Add the garlic and marrow bone and saute just until fragrant (don't toast the garlic).
- Add the tomato paste and saute with the meats until thick and fragrant.
- Pour in the red wine and deglaze, scraping up any bits from the bottom of the pan.
- Add the tomato sauce, water, oregano, thyme, basil, and sugar and bring to a boil.
- 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)
- Melt the butter in a small saucepan and add the cornstarch. Whisk to remove any lumps and create a roux, about one minute.
- 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
If you'd rather buy gluten free lasagna noodles, that's perfectly fine. I would suggest trying to get the ones that don't need to be boiled first as they're easier to work with. But if you have the time, you should give the homemade noodles a shot. They really are worth it!
This recipe doesn't use ricotta cheese. A traditional Italian lasagne actually uses bechamel, or white sauce, instead of ricotta or cottage cheese. Once you try it with the bechamel, you'll never go back.
Yes, it freezes beautifully! It's perfect for new moms and dads or someone who just needs a meal ready to go. You can freeze it whole or freeze individual slices!
Gluten Free Breads and Spreads to Serve with Lasagne
- 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!
From Scratch Gluten Free Lasagne
- 2 tablespoon olive oil
- 1 pound (454g) ground beef
- 1 pound (454g) ground Italian sausage Hot is what I use, but you can also use mild. Don't use sweet.
- 2-3 cloves garlic, minced
- ½ cup (120ml) red wine I use Cabernet Sauvignon
- 2 15-oz (425g) cans tomato sauce
- 1 6-oz (170g) can tomato paste
- ¼ cup dried oregano sounds like a lot, but trust me, it works
- 1 teaspoon dried thyme
- 1 teaspoon dried basil or 2 teaspoon fresh basil
- 1 teaspoon granulated sugar
- 1 small beef marrow bone optional, but highly recommended
- salt and pepper to taste
Gluten Free Lasagna Noodles
White Sauce (Bechamel)
- 4 tbsp (56g) butter
- 4 tbsp (30g) cornstarch
- 2 cups (480ml) milk, plus a little extra to thin out if needed
- 1 teaspoon salt
- ½ teaspoon black pepper
- pinch nutmeg (optional)
- 16 oz (454g) whole milk mozzarella, grated not fresh mozzarella
- 3 ounces (90g) Parmigiano Reggiano cheese, freshly grated
Make the Meat Sauce
- In a large Dutch oven or 4-quart saucepan, heat olive oil over medium high heat. Add ground beef and ground Italian sausage. Saute until browned. Remove from heat and drain off any excess grease.
- Place browned meat back in saucepan and add all of the spices, salt, pepper, garlic, and tomato paste, and marrow bone, if using. Stir over high heat until fragrant and caramelized. Add the red wine and deglaze the pan by scraping up any bits on the bottom of the pan.
- Next add the two cans of tomato sauce. Fill up each can with water and add the water to the sauce.
- Bring the sauce to a boil and then reduce to a simmer with the lid slightly ajar. Simmer sauce on stovetop for at least 3-4 hours, or until well reduced and thick. Remove the marrow bone and discard. At this point, sauce can be cooled and stored in the fridge for up to 3 days or in the freezer for 3 months.
Make the Pasta
- In the bowl of a food processor or in a large bowl, add flour, tapioca starch, and salt. Pulse to combine. Add eggs, egg yolks, and olive oil and pulse 8-10 times to combine fully. Slowly drizzle in water just until dough starts to come together on top of the blade. If mixing in bowl, add water until dough feels slightly tacky, not dry at all, but not really wet or sticky. Knead until smooth on flour 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 in plastic wrap and refrigerate for another recipe or use. Flatten half of the half 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 thin. Alternatively, roll the dough into a log and cut with a knife to desired thickness.
- Cut pasta sheets into a size that will fit a 9 by 13-inch baking pan. Place on a baking sheet, sprinkling with a little flour if needed to avoid sticking, and set aside until ready to assemble.
Make the White Sauce (Bechamel)
- In a small saucepan, melt the butter over medium heat. Add the cornstarch and whisk until a roux forms and the mixture is smooth with no lumps.
- Slowly add the milk, whisking constantly, until completely incorporated. Add salt and pepper and a dash of nutmeg, if desired, and taste the sauce for seasoning, adding more salt and pepper to taste.
- If not using right away, pour sauce into a well-sealed container and refrigerate for 3-4 days. You'll need to bring it back to warm on the stovetop over low heat, adding a little more milk as necessary to thin out the sauce to a spoonable consistency.
- Preheat oven to 350° F.
- In a 9 by 13-inch baking dish, put a thin layer of meat sauce on the bottom of the pan to avoid the noodles from sticking. Add a layer of lasagna noodles, followed by a thick, even layer of meat sauce. Add the bechamel in three rows lengthwise and follow this by a layer of mozzarella cheese and grated Parmigiano. Repeat this 2 more times for a total of 3 layers, ending with the cheeses.
- Bake for 50-60 minutes, or until the cheese on top is browned and the sauce is bubbling.
- Let lasagna cool at least 15 minutes before slicing and serving (30 minutes is even better). Leftover lasagna will keep well in the fridge, well wrapped, for up to 4 days, and can be frozen for up to 3 months.