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    Allianna's Kitchen » Meals » Main dish

    Published: Mar 6, 2022 · Modified: Jan 15, 2023 by Allianna Moximchalk · This post may contain affiliate links · 4 Comments

    Gluten Free Lasagna

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    This Gluten Free Lasagna is something the whole family will love and eat. The creamy cashew cheese combined with the hearty beef red sauce is to die for!  This recipe can be made easily dairy free or with regular cheese and can be prepped ahead of time which makes it a great weeknight  dinner. 

    Piece of lasagna with gluten free noodles and cheese on a plate with a fork and fresh herbs on top.

    Growing up Italian, lasagna was one of my favorites! Once I found out I had celiac disease I thought I would have to go with it. Boy was I wrong! It is so easy to make a gluten or even grain free option. Plus the dairy free option is a walk in the park too!

    Jump to:
    • What Makes This Recipe Work
    • Ingredients:
    • Step By Step Instructions
    • Equipment Needed
    • Expert Tips
    • Recipe FAQs
    • Storage
    • Other Gluten Free Recipes You Will Love
    • Gluten Free Lasagna

    What Makes This Recipe Work

    • First off, this recipe is just delightful. The creamy cashew cream combined with the gluten free noodles and beef red sauce is so good!
    • This recipe can be made with any kind of gluten free noodles- no bake or boil ones. 
    • I love this recipe because the cashew cheese tastes just like ricotta cheese, no one even knows it is dairy free. That said, it can be made with real cheese too if that is your thing.
    • It is a great recipe to prepare in advance, which means it is a great weeknight meal. I like to make my lasagnas on the weekend and then bake them during the week. 
    • This recipe is naturally dairy free, gluten free, soy free and can be made vegan if you omit the meat. 
    • If you like this recipe you will LOVE my Paleo Pizza Casserole recipe which is made with the same cashew cream. 
    • This recipe only takes 30 minutes to prepare, which means even if you do not make it ahead of time it is still a doable week day meal.

    Ingredients:

    Gluten free lasagna noodle ingredients laid out in small glass bowls.

    For the lasagna

    • Gluten free lasagna noodles-There are luckily so many gluten free noodles nowadays. I like the Taste Republic brand. Their noodles do not require baking which is so nice! There are also a few good other brands out there. Jovial makes a gluten free lasagna noodle but they do require boiling. 
    • Ground beef-This is my meat of choice. You can split it in half between beef and pork, use turkey or chicken instead. Any kind of protein will work for this. If you are vegan, just skip the meat. I love getting my beef from Butcher Box. If you use my link you can save on your first order.
    • Red sauce-I love Rao’s marinara sauce. While it is a little pricier in comparison to other brands, it is so worth the cost! In my opinion it is simply the best. You can get Roa’s at Sam’s Club or Costco which is a little cheaper than the regular grocery store. 
    • Fresh parsley-For taste.
    • Garlic powder, salt, pepper-To taste.
    • Eggs-To help hold everything together. 

    For the optional cashew cheese

    Cashew cheese ingredients laid out in small glass bowls on a counter top.
    • Cashews-I like to soak my cashews overnight. This makes them much easier to blend. 
    • Lemon-To add some flavor. 
    • Olive oil & water-To get the cashew cheese smooth. 
    • Garlic and salt-For flavor.

    See recipe card below for a full list of ingredients and measurements. 

    Substitutions And Variations

    • Mushrooms-I love mushrooms in my lasagna, you do not need to cook your mushrooms beforehand if you decide to use them. 
    • Nutritional least-To sprinkle on top in place of cheese. If you eat regular cheese, you can sprinkle fresh parmesan.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Step By Step Instructions

    Ground beef and herbs in a grey saute pan.
    Step 1: Preheat the oven to 350 degrees F. If you are using hard baked noodles, cook them according to the box. Then, add the beef and spices to a saute pan and saute until the meet is no longer pink. Be sure to break up the meat during the process to break up big chunks.
    Ground beef in a skillet with red sauce and spices.
    Step 2: Once the beef is cooked throughout, stir in the red sauce.
    Cashews, olive oil, garlic powder, salt and lemon juice in a food processor.
    Step 3: If you are using regular cheese you can skip this step. For the cashew cheese-place all ingredients in the food processor and blend on high for 3 minutes. Then scrape the sides down and blend again on high until smooth.
    Cashew cheese, eggs and parsley in a glass bowl.
    Step 4: Now add the cashew cheese, eggs, and parsley into a glass bowl. If you are using regular cheese, you can add that in place of the cashew cheese.
    Mixed eggs, cheese and spices in a large glass bowl.
    Step 5: Mix the eggs, cheese (or cashew cheese if you are dairy free) and spices together with a silicone spatula.
    Mushrooms on a cutting board with a knife.
    Step 6: If you are using mushrooms, wash the mushrooms and slice into small bite sized pieces.
    Red sauce on the bottom of a white casserole dish with lasagna noodles.
    Step 7: Add red sauce to the bottom of the casserole dish and layer the lasagna noodles in a single layer.
    Ground beef sauce layered on top of lasagna noodles.
    Step 8: Add a layer of the beef sauce on top of the lasagna noodles.
    A layer of cheese on top of lasagna meat sauce.
    Step 9: Add a layer of cheese (cashew cheese if you are dairy free.)
    Mushrooms layered on top of the lasagna.
    Step 10: If you are adding the mushrooms, layer the mushrooms on top of the cheese. Repeat steps 7-10 again then pour with sauce on top.
    Uncooked lasagna with cheese sprinkled on top.
    Step 11: Sprinkle cheese (or dairy free cheese if vegan on top) and bake for 45 minutes. Allow the lasagna to cool for 20 minutes prior to serving.

    Equipment Needed

    • I suggest a 9 by 13 casserole dish. You want to make sure your dish is big enough so that the lasagna cooks evenly.

    Expert Tips

    • Tip #1: Be sure to allow the lasagna to cool for at least 20 minutes prior to serving. This will prevent it from falling part!
    • Tip #2: If you are using the no boil noodles, it is super important to make sure you have enough sauce. If you do not have enough sauce with the noodles, the noodles will turn out hard and not cook properly.

    Recipe FAQs

    What should I serve this with?

    I love eating my lasagna with a fresh salad and homemade garlic bread. My Vegan Garlic Bread is my absolute favorite! 

    Can you freeze lasagna?

    Yes! You can freeze this dish cooked or uncooked for up 1 month. One thing to note is if you do decide to cook the lasagna beforehand, you will need to allow it to completely cool prior to putting it in the freezer.

    How can I reheat?

    Lasagna tastes best reheated in the oven or air fryer. It will heat up faster if it is cut into pieces beforehand. If you are reheating individual pieces, it only takes about 5-10 minutes to be heated all the way through. If you are reheating multiple pieces, the time will depend on how many pieces you are reheating.

    Can I make this vegan or vegetarian?

    Yes! For the vegan version be sure to make the cashew lasagna. For the vegetarian version, just skip the meat!

    Where can I find gluten free lasagna noodles?

    You can find them at almost any grocery store and you can also find them online. I like to get mine from Thrive Market, if you use my link you can save on your first order.

    Lasagna with gluten free noodles and cashew cheese in a casserole dish.

    Storage

    • You can store lasagna in the refrigerator for up to 5 days in an air tight glass container.
    • Lasagna can be stored in the freezer for up to 1 month cooked or raw in an air tight container.

    Other Gluten Free Recipes You Will Love

    • Keto Cabbage Rolls
    • Keto Turkey Meatloaf With Ranch (Whole30, AIP Option)
    • Paleo Pizza Casserole (Whole30)
    • Keto Big Mac Casserole (Dairy Free)

    Did you enjoy this recipe? Be sure to leave a rating and review below!

    Want access to my free anti-inflammatory guide, download it below!

    download here

    piece of lasagna with gluten free noodles and cashew cheese on a plate

    Gluten Free Lasagna

    Course Meals
    Cuisine American
    Keyword easy, gluten free
    Prep Time 30 minutes
    Cook Time 45 minutes
    Total Time 1 hour 15 minutes
    Servings 12 pieces
    Author Allianna Moximchalk
    757kcal
    Cost $15
    Print Recipe Pin Recipe

    Equipment

    • 9 by 13 casserole dish
    • high speed food processor

    Ingredients

    For the lasagna:

    • 1 package gluten free lasagna noodles I love the no boil taste republic brand. They are in the refrigerated part of the grocery store. Any kind of gluten free lasagna noodles will work!
    • 2 pounds ground beef I like Butcher Box. Use my link and save on your first order. You can also sub with ground chicken or pork. If you are vegan, skip!
    • 48 ounces red sauce I like Roa's, so worth the price!
    • 1/3 cup fresh parsley
    • 1 tsp garlic powder skip if you are not using meat
    • 1/2 tsp sea salt skip if you are not using meat
    • 1/2 tsp black pepper skip if you are not using meat
    • 1/3 cup nutritional yeast to sprinkle on top
    • 5 cups ricotta cheese see below for my go to dairy free substitute
    • 1 cup mushrooms sliced, OPTIONAL
    • 2 eggs

    For the cashew cheese:

    • 3 cups raw cashews I like to soak mine in water overnight to allow them to get night and soft. This is not a must but highly recommended.
    • 4 lemons juiced
    • 6 tbsp olive oil
    • 3 tbsp garlic powder
    • 1 cup water
    • 1/2 tsp sea salt

    Instructions

    • Preheat the oven to 350. If you are using hard lasagna noodles, cook them according to the box, drain and then lay them out to cool. If you are using no bake noodles, skip this step.
    • Now, make your meat sauce. Add your ground protein to a pan with sea salt, pepper and garlic powder. Break the meat apart and cook so it is no longer pink. One the meat is cooked, add in all of the red sauce except 3 cups (to use for the bottom and top of the lasagna.)
    • If you are making your own cashew cheese, place all ingredients in a blender and blend until smooth for about 4 minutes. You may need to scrape down the sides in the middle of blending to get everything mixed. Once the cheese is mixed, place the eggs and parsley in a bowl with the cheese and mix until smooth.
    • Put 1.5 cups of red sauce in the bottom of a casserole dish. Spread out the sauce in a thin layer. Then, add a single layer of the noodles to the bottom of the pan. Now, add a layer of the meat sauce, (optional mushrooms) and using a spoon add 12 "blobs" of cashew cheese. I prefer the blobs rather than spreading it out. Now add another layer of noodles. Do this on repeat until you have about 1/2 inch room at the top of the dish. For your last layer add the plain red sauce on top (should be 1.5 cups left) and sprinkle with nutritional yeast. Bake for 45 minutes (adjust if you are using a smaller or larger pan) covered with foil. Allow the lasagna to sit for 20 minutes prior to serving.
      If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna

    Notes

    Storage: You can store this recipe in the fridge for up to 5 days. This recipe can last uncooked in the freezer for up to 1 month. 
    Nutrition: The nutrition for this recipe is an estimate and not guaranteed and is based off of 12 servings. 
    Servings: This recipe should yield approximately 12 servings. 
    Easy Gluten Free Lasagna for weeknight dinners and company.
    Serving: 1serving | Calories: 757kcal | Carbohydrates: 45g | Protein: 33g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 381mg | Potassium: 56mg | Fiber: 2g | Sugar: 2g | Vitamin A: 597IU | Vitamin C: 2mg | Calcium: 243mg | Iron: 4mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

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    Reader Interactions

    Comments

    1. Allis says

      March 06, 2022 at 11:30 pm

      5 stars
      I can’t wait to try this!

      Reply
    2. Lori says

      March 07, 2022 at 1:28 pm

      5 stars
      This is SO good! The addition of the mushrooms is such a good idea. The cashew cheese mimics ricotta so well – you wont even miss the dairy in this. Perfect to make ahead as well! 10/10

      Reply
      • Allianna Moximchalk says

        March 07, 2022 at 1:35 pm

        Thank you for your review!!

        Reply
    3. Christina Abernethy says

      September 02, 2022 at 1:32 am

      5 stars
      This is THE BEST gluten free lasagna ever! I have had this many times through her meal delivery service and it’s one of my favorite meals. It freezes nicely too and easy to reheat!

      Reply

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    Hi, I'm Allianna! Allianna's Kitchen started by accident after battling an undiagnosed autoimmune disease for nearly my whole life.

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