How to make gluten free lasagna

Lasagna is a magnificent Italian meal that is inherited and passed down from mother to daughter. This magnificent dish is a Sunday family favorite, and everyone agrees that lasagna is excellent!

Yield: 2

gluten free lasagna

gluten free lasagna recipe

Today I'll show you how to make a gluten-free finger-sucking meal using my mother's recipe for gluten-free lasagna. It's not difficult; all you need is a little care with the dough, as well as some time and patience. But, at the end of the day, cooking is all about time, patience, and love.

Prep Time 30 minutes
Cook Time 50 minutes
Additional Time 10 minutes
Total Time 1 hour 30 minutes


For mass:

  • 300 g gluten-free flour
  • 1 teaspoon of psyllium
  • 3 eggs
  • one tablespoon of oil
  • a teaspoon of salt

For meat sauce

  • 1 small onion
  • 1 carrot
  • 1 celery stem
  • 1 bay leaf
  • 100 g of minced meat
  • 600 ml of fried tomato
  • 1 sausage
  • 1/2 cup red wine
  • Olive oil
  • Salt and pepper
  • 100 g butter
  • For bechamel sauce
  • 80 g corn starch
  • 1 liter of whole milk
  • 1 pinch of salt
  • 1 pinch of nutmeg


    Meat Sauce Preparation

    1. Cut the vegetables into small pieces.
      Heat a tablespoon of olive oil in a saucepan and sauté the vegetables over low heat.
    2. Raise the heat a little, add the minced beef and the chorizo or sausage chopped into tiny pieces, and fry well, stirring sometimes, until they are slightly golden.
    3. Splash the flesh when it changes color and smells.
      Desglasar with a glass of red wine Pour the tomato sauce when the alcohol has evaporated.
    4. Reduce the heat to low, cover, and continue to cook for at least an hour, stirring occasionally.
    5. Finish cooking by seasoning with salt and pepper. It should be a thick, not watery sauce.

    Bechamel sauce: how to prepare it

    1. Melt the butter in a saucepan over low heat.
    2. When the sugar has dissolved, gradually stir in the corn starch.
    3. Slowly drizzle in the chilled milk, stirring constantly, until the sauce thickens.
    4. Add the salt and nutmeg to taste.

    What is the best way to make gluten-free lasagna dough?

    1. Mix the gluten-free flour with the psyllium or psyllium in a mixing dish.
    2. Make a small hole in the center and, using a spoon, slowly pour in the barely beaten eggs with a touch of salt. Gluten-free flours absorb a lot of liquid, therefore if the eggs are little, a little water will probably be needed. If this is the case, add one tablespoon of water at a time until the mixture is well combined and compacted.
    3. Pass the dough on the counter and vigorously knead it. It should resemble soft plasticine in terms of consistency and elasticity.
    4. Form a bun, cover with film paper, and chill for at least an hour when the top is no longer sticky and the dough is fully compacted. It's possible to finish it in a single night.
      Then flatten the bun on a floured board to extend the dough. You may do it in a number of ways: my mother and I prefer to spread the dough with a well-floured stick, but you can also use a pasta machine. In this situation, the machine must be completely clean and free of any gluten-containing flour traces.
    5. After stretching the very thin bulk, cut it into 15x10 cm rectangles.
    6. Cook the pasta rectangles in salted boiling water until al dente, then drain and dry on a clean kitchen cloth. To prevent them from sticking together, cook a few at a time.

    Step-by-step instructions for making gluten-free lasagna

    1. Spread a layer of hechamel sauce in a 25x18 cm oven-safe bowl and top with a rectangle of spaghetti.
    2. Make a second layer of bechamel sauce and pour it on top of the meat sauce or ragout, this time with Parmesan cheese sprinkled on top.
    3. Finish with the ragout, some bechamel, and grated cheese once you've used all of the ingredients (at least 5 layers of pasta).
    4. Preheat the oven to 200 degrees Fahrenheit and bake for 35-40 minutes, depending on the oven. Cover the lasagna with a sheet of alumunio paper if there is too much.


    • My mother has learned to use Psyllium, which she finds more easily than xantic gum, to make the dough more flexible. Psyllium is a plant in the plantaginaceae family (Plantago psyllium) with mucilage in its seeds that absorbs water, swells, and expands in volume. Psyllium or Psyllium is well-known as a fiber supplement that can help with constipation.
    • Psillyum, like xanthic gum, is used in the food industry as a thickening agent in the manufacturing of sweets, ice creams, creams, and other ready-to-eat meals.
    • It is utilized in bread items because of its capacity to hold water, making them soft and preventing crumbing, which is suitable for gluten-free products.
    • 1-2 tablespoons of powdered seeds are used to make psilyum. To create bread, they are dissolved in the recipe's liquids, then set aside for 10 minutes before being blended and utilized in the dough.
    • In Italy, herbalists, dieticians, and pharmacists sell the product, and I'm sure it's available in other countries through the same channels.

    Nutrition Information



    Serving Size


    Amount Per ServingCalories 329Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 7gCholesterol 85mgSodium 387mgCarbohydrates 31gFiber 1gSugar 5gProtein 10g

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