Here’s a delicious, foolproof Barilla® Gluten-Free Lasagna recipe that turns out perfectly tender and flavorful every time—no one will guess it’s gluten-free 🍝
Barilla Gluten-Free Lasagna Recipe
Serves: 6–8
Prep Time: 25 minutes
Cook Time: 50–55 minutes
Ingredients
Lasagna Layers
- 1 box Barilla® Gluten-Free Lasagne
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Meat Sauce (or make it vegetarian)
- 1 lb (450 g) ground beef or turkey (optional)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 jar (24 oz / 680 g) gluten-free marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
Ricotta Mixture
- 1½ cups ricotta cheese
- 1 large egg
- 1 tablespoon chopped fresh parsley or basil
- Pinch of salt
Instructions
1. Prepare the Sauce
- Heat olive oil in a skillet over medium heat.
- Add onion and sauté until soft (3–4 minutes).
- Add garlic and cook for 30 seconds.
- Add ground meat (if using) and cook until browned.
- Stir in marinara sauce, oregano, basil, salt, and pepper.
- Simmer for 10 minutes, then remove from heat.
2. Mix the Ricotta
- In a bowl, combine ricotta, egg, parsley, and salt.
- Mix until smooth and creamy.
3. Assemble the Lasagna
- Preheat oven to 375°F (190°C).
- Spread a thin layer of sauce on the bottom of a greased 9×13-inch baking dish.
- Add a layer of dry Barilla gluten-free lasagna sheets (no boiling needed).
- Spread ricotta mixture evenly over the pasta.
- Add sauce, then sprinkle mozzarella.
- Repeat layers until ingredients are used.
- Finish with sauce and top with mozzarella and Parmesan.
4. Bake
- Cover tightly with foil.
- Bake for 40 minutes.
- Remove foil and bake 10–15 minutes until bubbly and lightly golden.
- Let rest for 10 minutes before slicing.
Helpful Tips for Best Results
✔ Add ¼ cup water or extra sauce around the edges before baking to keep gluten-free noodles moist
✔ For extra flavor, add sautéed mushrooms, spinach, or zucchini
✔ Use whole-milk ricotta for creamier texture
Make It Vegetarian
Simply skip the meat and add:
- Sliced mushrooms
- Spinach
- Roasted bell peppers or zucchini
Storage & Reheating
- Refrigerate up to 4 days
- Freeze fully cooked lasagna for up to 2 months
- Reheat covered to prevent drying
