The Best Gluten-Free Lasagna: Inspired by Nonna's Authentic Recipe

In our “pazza famiglia”, the passion for Italian food is irresistible. Italian blood runs through our veins, and although we have had to adapt to a gluten-free diet, we are not willing to give up the pleasures of a good meal. This classic lasagna, with layers of gluten-free pasta, juicy meat, and a smooth béchamel sauce, is proof that you can enjoy authentic Italian cuisine without compromising on flavor. Perfect for a family dinner or a special occasion.

Nonna's gluten-free lasagna plated — Gluten-free lasagna

Today we wanted to inaugurate this new section of our website by paying tribute to Nonna and her delicious lasagna. Keep reading, you’re going to lick your fingers!

Table of Contents

Ingredients

For the meat:

– 500g minced meat (beef, pork, or a mix)

– 1 medium onion, chopped

– 1 garlic clove, minced

– 500g homemade tomato sauce (we make it with all kinds of vegetables, basil, and we substitute the sugar with a teaspoon of baking soda)

– ½ glass of red wine

– Salt and pepper to taste

For the béchamel sauce:

– 50g butter

– 3 tablespoons of Schär Mix flour

– 750ml milk or plant-based milk

– Salt, pepper, and nutmeg to taste

For assembly:

– 12 gluten-free lasagna sheets

– 200g grated mozzarella cheese

Instructions

1. Prepare the pasta:

This step can be the most laborious when preparing gluten-free lasagna, but it is important to follow the instructions to the letter to get the best result.

Boil each pasta sheet for about 6 minutes in a pot with plenty of water, oil, and salt.
Drain them and run them under cold water.
Set them aside on a linen cloth that has been dampened with water.

Assembling the lasagna — Assembling the gluten-free lasagna

2. Prepare the meat:

In a large skillet, heat a little olive oil. Add half of the chopped onion and the minced garlic, and sauté until golden.
Add the minced meat and cook until browned, but not fully cooked through.
Incorporate the tomato sauce and the ½ glass of red wine. Cook over low heat for about 20-30 minutes, until the sauce thickens and the alcohol evaporates.

3. Prepare the béchamel sauce:

In a saucepan, melt the butter over medium heat.
Add the other half of the onion and let it turn translucent without burning.
Add the flour, I use the gluten-free Schär Mix Pan flour, and mix well to form a paste (roux). Cook for 2 minutes.
Gradually add the milk or plant-based milk while whisking, making sure there are no lumps. We use a barista-style oat milk and it turns out just like the one made with cow’s milk.
Cook the sauce until it thickens, and season with salt, pepper, and a pinch of nutmeg.

4. Assemble the lasagna:

Preheat the oven to 180°C (350°F).
In a baking dish, place a layer of gluten-free pasta sheets.
Add a thin layer of meat sauce.
Cover with a layer of béchamel sauce and sprinkle with mozzarella or slices of chopped mozzarella cheese.
Repeat the process until the dish is full, finishing with a layer of béchamel and Parmesan cheese.
Bake for 20 minutes with heat from above and below, and after this time, broil for 10 minutes until the top is golden and bubbly.

5. Resting and serving:

Let the lasagna rest for about 10 minutes before cutting and serving. This will allow the layers to set and make it easier to cut.

Final result of the lasagna — Final result of the gluten-free lasagna

In our family, the most famous lasagna is, without a doubt, the one made by Nonna, my mother. Her recipe is unmatched and has always been the center of many of our family gatherings. She gives it a special touch by adding chopped vegetables along with the meat, which provides a unique flavor and texture. We have adapted the recipe a little to suit everyone’s tastes.

Although we have adapted our version to a gluten-free diet, the essence of her lasagna will always be present on our table, and we hope that from now on, it will be on yours as well.

Share your experience with us, and if you’d like, send us a photo to make our mouths water. And, of course, any questions you have, just ask us. We are not expert chefs, but we never lack the most important ingredient in any recipe worth its salt: love.

If you enjoy pasta recipes, also try our gluten-free pasta with zucchini pesto, the broccoli gnocchi with chickpeas and homemade tomato sauce or the konjac noodle stir-fry with shrimp. And if you are looking for more everyday gluten-free recipes, take a look at the gluten-free pancakes with almond flour and date paste, the gluten-free salmon and hake soup, the zucchini rolls with Iberian ham and cheese or the chocolate orange yogurt bark.