Home Gluten-Free RecipesMain IngredientBeef The Best Gluten-Free Ricotta and Meat Lasagna Recipe

The Best Gluten-Free Ricotta and Meat Lasagna Recipe

by Elyse the Gluten-Free Foodee
Gluten-Free Ricotta and Meat Lasagna

Lasagna is a delicious meal. It’s celebrations, decadence, comfort, and just plain moreish. Unfortunately, gluten-free lasagna doesn’t generally drum up the same images. Until today. Today, we are changing that with our recipe for the the best gluten-free ricotta and meat lasagna. In fact, no one will even know it’s gluten-free.

3 key tips before we get to the recipe

  1. Choosing the right noodle is critical to creating the best gluten-free ricotta and meat lasagna. We recommend Catelli (no-boil) gluten-free lasagna noodles. Now, you may know that Catelli gluten-free pasta did not win our Gluten-Free Foodee Seal Of Approval mainly because of how it breaks down when cooking (even using our tips for cooking gluten-free pasta). However, the no-boil lasagna noodles are quite different. These noodles not only stand up to baking, turning into perfect tender pasta- but it reheats beautifully. In my opinion, these are the best gluten-free lasagna noodles after much trial and error. Plus, they are readily available, so no specialty shops are needed, and the price is quite affordable.
  2. The second tip is using our bolognese sauce, as a filling. The slow-cooked sauce makes for the perfect meaty filling. It’s not used on the top or bottom layer because it will burn, but you can’t beat the flavour and heartiness it adds as a filling. If you make a big batch ahead of time and have it in the freezer, it cuts down on the time and work of making the lasagna.
  3. The third key tip is adding cornstarch to the ricotta. It helps dry out the ricotta slightly, which makes it is firmer to cut. If you’ve ever had a ricotta ravioli and wondered how it stays so firm… this is the key. Well, the eggs help too.

The Best Gluten-Free Ricotta and Meat Lasagna

Ingredients:

For the Lasagna

For the Ricotta

  • 450 g ricotta cheese
  • 2 large eggs
  • 1 tsp cornstarch
  • 1/4 tsp each of granulated garlic, granulated onion, ground black pepper, and salt.
  • 1 1/2 tsp basil (I used my basil paste, but you could use fresh chopped basil or 3/4 tsp of dry basil)
  • 1/4 C grated parmesan cheese

For the Passata

  • 1 1/2 cups Passata (pureed, strained tomatoes)
  • 1/4 tsp each of granulated garlic, granulated onion, ground black pepper, and salt
  • 1 tsp basil (I used my basil paste, but you could use fresh chopped basil or 1/2 tsp of dry basil)
  • 1/4 c of water

Directions:

For the Bolognese:

Click/tap here for Bolognese Recipe

  • Pour the prepared Bolognese into a pot.
  • Add the water to make the sauce more spreadable.
  • Allow the sauce to warm until it is loose, but not hot. You are not heating it through.
  • Take off heat and set aside until assembly.

For the Passata

  • Mix together the Passata, seasonings, and water in a bowl or measuring cup.
  • Taste the Passata (yes, it will be a little acidic but don’t worry about that) to ensure a good balance, and that you like the flavour – adjust as needed. But remember it should not overpower the Bolognese – it is supposed to compliment and be something fresh in the lasagna.
  • Set aside until assembly.

For the Ricotta

  • Pour the ricotta into a medium bowl.
  • Add the granulated garlic, granulated onion, ground black pepper, salt, and basil to the ricotta.
  • Mix very well so that the seasoning can be evenly distributed in the ricotta
  • Taste to ensure that the ricotta filling is to your liking.
  • Once you are satisfied with the taste of your ricotta, add 1 teaspoon of cornstarch, mixing well.
  • Add two large eggs to the mixture.
  • Using a fork, beat the eggs into the ricotta so that it is fully incorporated. This means you don’t see any yellow streaks. This may take 1-2 minutes.
  • Set aside, until assembly.

For the Lasagna

  • Grate the provolone and mozzarella cheese.
Tip: I prefer the small grate on the grater, as I find it mixes together well, and melts better. In a bowl add the provolone, mozzarella, and parmigiana together - mix well.
  • Take out a 9×13 baking dish.
  • Open the Catelli no-bake gluten-free lasagna noodles.
  • Place the noodles in the pan to get an idea of how many it takes to make an even layer of noodles, in your pan. You don’t want the noodles to overlap. They need room to grow as they bake and absorb the liquid.
  • Remove the noodles from the pan.
  • Spray the dish with canola oil spray or brush with a thin layer of oil.
  • Pour half of the passata mixture into the bottom of the pan.
Tip: You are using the passata because you don’t want the bolognese to burn, and you need extra liquid because the liquid is what cooks the noodles.
  • Place a layer of noodles (9×13 takes about 3 whole noodles and 2 that have been broken in half to fit)
Tip: Keep in mind which direction because you want to keep alternating the direction of the noodles as you go. Place 1 1/2 cups of Bolognese sauce over the layer of noodles as filling.
  • Spread into a thin layer.
  • Cover in an even thin layer of the grated cheese mixture.
  • Repeat for the next layer alternating the noodles, so the lasagna cuts well later and you don’t have one area that has all little pieces.
Tip: If you have broken pieces of pasta in the box, you can still use them.
  • On your third layer, place the noodles (alternating as you have been doing).
  • Next, spread a very thin layer of your Passata you should see the noodles through- it is a very thin layer.
  • Drop dollops of ricotta cheese all over that layer (use all the ricotta).
  • Gently spread the ricotta in a thin layer.
Tip: Use a knife to evenly distribute the ricotta and then go over it with a silicone spatula because you need an even layer.
  • Top with a very thin layer of passata.
  • Place a very thin layer of grated cheese over top.
  • Next place a layer of noodles.
  • Then 1 1/2 c of Bolognese.
  • Over the top of the bolognese place an even layer of grated cheese mixture.
  • Place the last layer of noodles.
  • Pour the rest of your passata over top of the lasagna.
  • You want the top to look very wet because the no-boil noodles cook in that liquid
  • Cover with a generous amount of grated cheese.
  • Cut a piece of parchment paper large enough to cover the pan.
  • Spray the parchment paper with canola oil spray or brush with a thin layer of oil.
  • Place the parchment (greased side down) on top of the lasagna and then cover with a layer of foil.
  • You can place it in the fridge until you’re ready to bake.
Tip: You can make the lasagna a day or two in advance and keep it in the fridge.
Tip: When it is time to bake, place the pan on a large cookie sheet covered with a piece of foil (this is to catch anything that might drip over (which it shouldn’t, but it could).
  • Bake at 375 for about 45 minutes to 1 hour or until a butter knife inserted in the middle comes out hot and the noodles are soft. If you hear or feel a crunch, keep it in the oven.
  • Once it is hot, remove the covering and place it back in the oven to get the cheese on the top melted. You could do this, by putting it under the broiler, if you have one.

The best gluten-free ricotta and meat lasagna recipe makes for a show-stopping meal. You can pair it with gluten-free chicken cutlets for a truly delicious feast or simply serve with a salad. This lasagna is so perfect, your guests will ask for seconds. But remember leftovers reheat incredibly!

Gluten-Free Ricotta and Meat Lasagna
Print Recipe/Tips
Nutrition facts: 200 calories 20 grams fat

Ingredients

For the Lasagna

For the Ricotta

  • 2 large eggs
  • 1 tsp cornstarch
  • 1/4 tsp each of granulated garlic, granulated onion, ground black pepper, and salt.
  • 1 1/2 tsp basil (I used my basil paste, but you could use fresh chopped basil or 3/4 tsp of dry basil)
  • 1/4 C grated parmesan cheese

For the Passata

  • 1 1/2 cups Passata (pureed, strained tomatoes)
  • 1/4 tsp each of granulated garlic, granulated onion, ground black pepper, and salt
  • 1 tsp basil (I used my basil paste, but you could use fresh chopped basil or 1/2 tsp of dry basil)
  • 1/4 c of water

INSTRUCTIONS/NOTES/TIPS

For the Bolognese:

Click/tap here for Bolognese Recipe

  • Pour the prepared bolognese into a pot.
  • Add the water to make the sauce more spreadable.
  • Allow the sauce to warm until it is loose, but not hot. You are not heating it through.
  • Take off heat and set aside until assembly.

For the Passata

  • Mix together the Passata, seasonings, and water in a bowl or measuring cup.
  • Taste the Passata (yes, it will be a little acidic but don’t worry about that) to ensure a good balance, and that you like the flavour-adjust as needed. But remember it should not overpower the Bolognese- it is supposed to compliment and be something fresh in the lasagna.
  • Set aside until assembly.

For the Ricotta

  • Pour the ricotta into a medium bowl.
  • Add the granulated garlic, granulated onion, ground black pepper, salt, and basil to the ricotta.
  • Mix very well so that the seasoning can be evenly distributed in the ricotta
  • Taste to ensure that the ricotta filling is to your liking.
  • Once you are satisfied with the taste of your ricotta, add the 1 teaspoon of cornstarch, mixing well.
  • Add two large eggs to the mixture.
  • Using a fork, beat the eggs into the ricotta so that it is fully incorporated. This means you don’t see any yellow streaks. This may take 1-2 minutes.
  • Set aside, until assembly.

For the Lasagna

    • Grate the provolone and mozzarella cheese.
    • Tip: I prefer the small grate on the grater, as I find it mixes together well, and melts better. In a bowl add the provolone, mozzarella, and parmigiana together- mix well.
    • Take out a 9x13 baking dish.
    • Open the Catelli no-bake gluten-free lasagna noodles.
    • Place the noodles in the pan to get an idea of how many it takes to make an even layer of noodles, in your pan. You don’t want the noodles to overlap. They need room to grow as they bake and absorb the liquid.
    • Remove the noodles from the pan.
    • Spray the dish with canola oil spray or brush with a thin layer of oil.
    • Pour half of the passata mixture into the bottom of the pan.
    • Tip: You are using the passata because you don’t want the bolognese to burn, and you need extra liquid because the liquid is what cooks the noodles.
    • Place a layer of noodles (9x13 takes about 3 whole noodles and 2 that have been broken in half to fit)
    • Tip: Keep in mind which direction because you want to keep alternating the direction of the noodles as you go. Place 1 1/2 cups of Bolognese sauce over the layer of noodles.
    • Spread into a thin layer.
    • Cover in an even thin layer of the grated cheese mixture.
    • Repeat for the next layer alternating the noodles, so the lasagna cuts well later and you don’t have one area that has all little pieces.
    • Tip: If you have broken pieces of pasta in the box, you can still use them.
    • On your third layer, place the noodles (alternating as you have been doing).
    • Next, spread a very thin layer of your Passata you should see the noodles through- it is a very thin layer.
    • Drop dollops of ricotta cheese all over that layer (use all the ricotta).
    • Gently spread the ricotta in a thin layer.
    • Tip: Use a knife to evenly distribute the ricotta and then go over it with a silicone spatula because you need an even layer.
    • Top with a very thin layer of passata.
    • Place a very thin layer of grated cheese over top.
    • Next place a layer of noodles.
    • Then 1 1/2 c of Bolognese.
    • Over the top of the bolognese place an even layer of grated cheese mixture.
    • Place the last layer of noodles.
    • Pour the rest of your passata over top of the lasagna.
    • You want the top to look very wet because the no-boil noodles cook in that liquid
    • Cover with a generous amount of grated cheese.
    • Cut a piece of parchment paper large enough to cover the pan.
    • Spray the parchment paper with canola oil spray or brush with a thin layer of oil.
    • Place the parchment (greased side down) on top of the lasagna and then cover with a layer of foil.
    • You can place it in the fridge until you’re ready to bake.
    • Tip: You can make the lasagna a day or two in advance and keep it in the fridge.
    • Tip: When it is time to bake, place the pan on a large cookie sheet covered with a piece of foil (this is to catch anything that might drip over (which it shouldn’t, but it could).
    • Bake at 375 for about 45 minutes to 1 hour or until a butter knife inserted in the middle comes out hot and the noodles are soft. If you hear or feel a crunch, keep it in the oven.
    • Once it is hot, remove the covering and place it back in the oven to get the cheese on the top melted. You could do this, by putting it under the broiler, if you have one.
Did You Try This Recipe or These Tips?
How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

Click to continue the gluten-free conversation with over 40k other gluten- free foodees in our Gluten-Free Foodee Facebook Group. Join us now!

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

PLEASE NOTE: If your question/comment pertains to your health, please understand we are not qualified to provide that advice. If you are feeling unwell, we recommend you seek medical assistance ASAP. If your question/comment is related to a post or living your best gluten-free life (recipe, tips, reviews, etc), we got you covered :)

You may also like to read...

We use cookies to improve your browsing experience on our website, to show you personalized content and targeted ads, to analyze our website traffic, and to understand where our visitors are coming from. By browsing our website, you consent to our use of cookies and other tracking technologies. AGREE READ MORE>>

Skip to content