Gluten-Free Lasagna: Mama Z’s Dairy-Free Family Recipe

QUICK SUMMARY

This homemade gluten-free lasagna is one of Mama Z's most-requested family recipes. It is gluten-free, dairy-free, made without added sugar, and layered with Mama Z's homemade spaghetti sauce, fresh herbs, and culinary essential oils.

You have plenty of options for the noodles: almond-flour lasagna, brown-rice lasagna, zucchini or eggplant slices, or another gluten-free noodle that works for your family. The original recipe also includes a slow-cooker variation and a grass-fed beef or free-range turkey option.

If you need to avoid gluten for celiac disease or another medical reason, check every packaged ingredient for a gluten-free label and protect the meal from cross-contact in your kitchen. FDA requires foods carrying a “gluten-free” claim to meet its gluten-content standard. (1)

The essential oils in this recipe are culinary internal use. Use only oils appropriate and labeled for food use, follow the exact recipe amount for the full 9-to-12-serving batch, and mix them thoroughly into the food as directed. Do not add extra drops for a stronger flavor.

My Homemade Gluten-Free Lasagna is one of my most requested recipes. One common misconception about healthy living is that you have to give up all your favorite foods. That couldn't be further from the truth! I love serving this lasagna during any holiday or family get-together; it's also a popular option when I bring a meal to a new Mom.

Gluten-free Italian food is easy to make, and it tastes delicious. This recipe contains my top-secret spaghetti sauce full of tasty herbs and essential oils. It's free from gluten and dairy and made without added sugar. If you're short on time, try my crockpot variation!

Healthy living should not feel like punishment. One of my favorite things to do in the kitchen is take the foods our family already loves and make them with ingredients that fit the way we eat. Lasagna is the perfect example.

4 Healthy Pasta Options

It may surprise you that you don't have to give up pasta on your journey to better health. Does this mean you should chow down on white, gluten-filled pasta? Definitely not. Here are four fantastic alternatives to pasta that you're sure to love!

1. Almond Flour Noodles

Almond flour noodles are one of my favorite pasta alternatives because they have a nice “bite” and aren't mushy. These noodles are usually frozen and can be challenging to find in your traditional grocery store.

We find fresh gluten-free lasagna sheets at Whole Foods. Taste Republic currently sells refrigerated gluten-free lasagna sheets made with brown rice flour, and the company says they can also be frozen for longer storage. (2)

If you use an almond-flour version, remember that almond is a tree nut. That matters when you're cooking for a new Mom, church gathering, or family with food allergies.

2. Brown Rice Pasta

Another fantastic option is brown rice pasta. This option is readily available in most stores and gives you the familiar pasta texture many families want in lasagna.

Gluten-free does not automatically mean grain-free, and it does not need to. Brown rice pasta is one simple way to keep the classic lasagna experience while avoiding wheat.

For readers with celiac disease, choose noodles specifically labeled gluten-free rather than assuming a rice-based product has been protected from gluten cross-contact. FDA's gluten-free labeling rule applies to packaged foods that make the claim. (1)

3. Vegetables

Vegetables are an excellent substitute for pasta. They can lighten up a dish and give you an extra serving of vegetables.

Some of our favorite veggie substitutes are spaghetti squash, zucchini (which can be sliced into lasagna or spiralized into spaghetti noodles), spinach, eggplant, and shredded cabbage. These vegetables take on the flavor of any amazing sauce you put on them.

For this lasagna, zucchini and eggplant slices are especially easy because they layer naturally in a 9 x 13-inch pan.

4. Konjac Noodles

Konjac noodles are made from glucomannan and are incredibly filling. They have a low caloric load, which has given them an honored place in many types of diets. They are a fantastic substitute for noodles, especially in casserole-type dishes.

Mama Z Pro Tip: Be sure to rinse them to remove all traces of the liquid they come in.

Konjac has a different texture from traditional lasagna pasta, so this is one of those substitutions you may want to test before serving it at a holiday meal. If you want the closest classic lasagna experience, brown-rice or almond-flour lasagna sheets are usually the easier place to start.

Healthy Lasagna Ingredients 101

This recipe uses simple ingredients to create a delicious, creamy gluten-free lasagna. Your family and friends will be so impressed by the distinct herbal flavors in my homemade spaghetti sauce! Here's what you need to add to your shopping list.

Coconut Milk Yogurt Substitute

Coconut Milk Yogurt Substitute: Traditional lasagnas call for ricotta or cottage cheese, but I had to get creative to keep this recipe dairy-free. I found that an unsweetened coconut-milk yogurt substitute works beautifully! We use this ingredient to create a cheesy layer.

Be sure to choose an unsweetened variety. Vanilla or sweetened coconut yogurt will change the flavor of the entire dish.

Dairy-Free Cheese

Dairy-Free Cheese: You can't have lasagna without gooey cheese; thankfully, there are unique dairy-free options on the market.

Good brands of dairy-free cheese include Kite Hill, Daiya, So Delicious, Violife Foods, and Follow Your Heart.

Products and formulas change, so read the current ingredient label when you are avoiding dairy, gluten, soy, nuts, or another allergen rather than relying on the brand name alone.

Eggs or Egg Replacer

Eggs or Egg Replacer: The creamy cheese layer requires a suitable binder, and eggs fit the bill! If you have egg allergies or follow a vegan diet, you can use an egg replacer. I've had great success with both options. Bonus: Eggs are a great source of protein.

If you use an egg replacer, follow the recipe's substitution rather than assuming every commercial egg replacement will behave exactly the same way.

Fresh Herbs

Herbs: There is nothing better than fresh herbs in Italian food! Herbs are easy to grow, and I always seem to have an abundance of them in the Summer. This recipe uses basil, oregano, parsley, and thyme to create a unique flavor combination.

If your garden is overflowing, this is one of those recipes that can put a surprising amount of fresh flavor to work.

Culinary Essential Oils

Essential Oils: Essential oils bring so much to this recipe. They give the lasagna a delicious concentrated herbal flavor and make your house smell like heaven.

The biggest update I would make to the old ingredient explanation is to keep the focus on what is actually being used here.

Basil essential oil is not the same preparation as basil fixed oil, basil extract, or the whole herb. Oregano essential oil is not the same as dried oregano or an herbal extract. Research on one preparation should not be used to promise the effects of another.

For this recipe, the essential oils are being used culinarily in a complete food.

Federal food regulations list basil and origanum among essential oils and natural extractives generally recognized as safe for their intended food use. That wording matters: intended use is not permission to consume any essential oil in any amount. (3)

Use oils that are specifically appropriate and labeled for culinary use. Follow the exact amount in the preserved recipe for the full 9-to-12-serving batch, and mix them thoroughly into the creamy mixture as directed. Essential oils are potent, so do not casually increase the drops because you want a stronger basil or oregano flavor.

If you want more herbal flavor after tasting the finished dish, add more fresh basil or oregano instead.

Can I ingest essential oils?

Do not casually ingest essential oils in water or neat (undiluted). Internal use of essential oils requires proper dilution, product quality, dosing knowledge, and safety guidance. Learn more about how to ingest essential oils here.

Mama Z's Spaghetti Sauce

Mama Z's Spaghetti Sauce: My homemade spaghetti sauce is easy to make and well worth the effort! It takes any Italian dish up a notch. You'll love how fresh this sauce makes every recipe taste.

Your Lasagna Noodles

Noodles: For this recipe, you can use brown rice lasagna noodles, frozen almond-flour lasagna, eggplant slices, or zucchini slices. If you're on our Fast Track portion of the Essential Oils Diet plan, you'll want to use almond-flour lasagna or a veggie alternative.

Make Mama Z's Gluten-Free Lasagna

This lasagna is a fantastic dish on its own, but we also like to serve it with a side salad. It's easy to make and serves 9 to 12 people generously. This recipe requires just 20 minutes of prep work.

Mama Z's Vegetarian Spinach Lasagna and Meat Lovers Variation (With Vegan Option)

Prep Time 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Author Mama Z

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Servings

2x4x6x

Ingredients

• 1 (24-ounce) container organic unsweetened coconut milk yogurt substitute
• ½ cup shredded dairy-free mozzarella OR Parmesan-style cheese alternative*
• 2 large pasture-raised organic eggs OR 1 tablespoon egg replacer PLUS 2 tablespoons purified OR distilled water
• 2 tablespoons chopped fresh organic basil OR 2 teaspoons dried
• 2 tablespoons chopped fresh organic oregano OR 2 teaspoons dried
• 2 tablespoons chopped fresh organic parsley OR 2 teaspoons dried
• 2 tablespoons chopped fresh organic thyme OR 2 teaspoons dried
• 1 drop basil essential oil
• 1 drop oregano essential oil
• 1 drop thyme essential oil
• 1 drop parsley essential oil
• 8 cups Mama Z’s Spaghetti Sauce
• 1 (8-12-ounce) package organic brown rice lasagna noodles**
• 1 pound fresh OR frozen (AND defrosted) organic spinach
• 2 7-8-ounce packages shredded dairy-free mozzarella OR Parmesan-style cheese alternative
• Unrefined no propellant coconut oil, avocado oil OR olive oil cooking spray

Supplies

• Mixing bowl
• Jellyroll pan
• 9 x 13 x 2-inch baking dish
• Parchment paper

Instructions

 

• Preheat the oven to 350°F. In a medium bowl, combine the yogurt substitute, shredded cheese alternative, eggs, and 1 tablespoon each of the chopped basil, oregano, parsley, thyme, and the essential oils.
• Place a jellyroll pan beneath a 9 x 13 x 2-inch baking dish to catch any spills. Spread 1 cup of the spaghetti sauce in the baking dish. Top with one-third of the uncooked lasagna noodles, one-third of the yogurt/cheese mix, one-third of the spinach, and one-third of the remaining spaghetti sauce. Repeat this layer, but this time, add half the mozzarella-style shreds. Repeat with another layer, but omit the mozzarella-style shreds.
• Top with the remaining mozzarella-style shreds, then the fresh herbs. Or you can layer the herbs between the cheese layers. Cut a piece of parchment paper longer than the baking dish (so you can tuck it under on both ends), spray the top of the lasagna with cooking spray, cover, and bake for 1 hour. Remove the parchment paper, return the dish to the oven, and cook for another 10 minutes. Let rest for 10-15 minutes before cutting and serving.

Notes

*Great brands of dairy-free cheese include Daiya, Kite Hill, Follow Your Heart, Forager, Miyokos, So Delicious, and Violife.

**If you want a grain-free option, use frozen almond-flour lasagna OR 1 medium eggplant or zucchini, peeled and cut into very thin slices.  If you can find fresh almond -flour pasta or brown rice pasta, this is also a great option.  Republic of Pasta sells both fresh and frozen pasta at Whole Foods in the chilled and frozen food aisles.  These noodles provide a great consistency.  DeBoles is another option we love.  Avoid gluten-free products made from corn or soy.

Meat Lovers Variation

Mix 1 pound 100% grass-fed organic ground beef (pastured) or organic and free range ground turkey with 1 tablespoon organic herbes de Provence and cook on the stovetop until browned.  Spread one-third of the meat mixture on top of each spinach layer.  Spinach is optional but a great way to boost your veggie intake.  You can use whole spinach leaves or chopped spinach.  I love using chopped vine spinach or Malabar spinach, but any organic spinach will do.

Mama Z's Spaghetti Sauce (Vegan)

Prep Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Author Mama Z

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Servings

2x4x6x

Ingredients

• 1 medium organic onion chopped OR ½ tablespoon organic dried minced onion
• 2 medium organic garlic cloves, pressed
• 2 tablespoons extra-virgin olive oil, PLUS more as needed
• 1 28-ounce can OR jar organic Roma tomatoes OR puree
• 1 28-ounce can OR jar organic Italian-seasoned OR fire-roasted tomatoes OR puree
• 1 6-8-ounce can organic tomato paste*
• 1 cup biodynamic red wine OR Mirin
• 2 tablespoons Grade A Dark Amber maple syrup, organic**
• 2 large organic carrots OR a handful of organic baby carrots, AND/OR ½ large organic beet
• 1 drop basil essential oil (optional)***
• 1 drop oregano essential oil (optional)
• 1 drop thyme essential oil (optional)
• 1 drop parsley essential oil (optional)
• 1 large organic bay leaf
• 1 teaspoon pink Himalayan salt OR sea salt, ground
• ½ teaspoon organic white pepper , ground
• 1½ tablespoons chopped fresh organic basil OR ½ tablespoon dried
• 1½ tablespoons chopped fresh organic oregano OR ½ tablespoon dried
• 1½ tablespoons chopped fresh organic parsley OR ½ tablespoon dried
• 1½ tablespoons chopped fresh organic thyme OR ½ tablespoon dried

Supplies

• Large Pot
• Immersion blender

Instructions

 

• In a large pot over low heat, sautè the onion and garlic in the olive oil. When the vegetables are lightly browned, add the Roma and seasoned tomatoes, tomato paste, and red wine and stir to combine. Using an immersion blender, blend the sauce to the desired consistency (omit this step if you prefer a chunky sauce).
• Bring the sauce to a low boil over medium heat and cook, stirring every 15 minutes, until the alcohol from the wine has evaporated, eliminating any acidity, about 60 minutes. Turn the heat down to low and add the maple syrup, carrots, essential oils, bay leaf, sea salt, white pepper, dried basil, oregano, parsley, and thyme. (If you are using fresh herbs, hold off and add them 10 minutes before the sauce is done.) Let the sauce simmer for at least 1 hour and up to 2 hours for the most robust flavor. Cover and set aside.

Notes

*If the sauce doesn’t thicken up quickly enough, add another can of tomato paste to speed things along.

**If you want a sugar-free option, use 2 droppersful plain liquid stevia.

***Essential oils are optional but recommended as they enrich the recipe and make it even better.

Meat Lovers Variation

Mix 1 pound 100% grass-fed organic ground beef (pastured) or free-range ground turkey with onions and garlic cook on the stovetop until browned.  Add to the sauce.  You can also brown the meat with all of the herbs for extra flavor.  Sometimes, I’ll serve this recipe with my Cocktail Meatballs, served separately.

Step One: Prepare the Cheese Mixture

Preheat the oven to 350 F. In a medium bowl, combine the yogurt substitute, shredded cheese alternative, eggs, 1 tablespoon each of the chopped herbs, and the essential oils.

Step Two: Create the Gluten-Free Lasagna Layers

Place a jelly roll pan under a 9 x 13 x2-inch baking dish to catch any spills. Your oven will thank you! Spread 1 cup of my homemade spaghetti sauce in the baking dish. Be sure you use a red or blue spatula, as the sauce can discolor white utensils.

Top with one-third of the uncooked lasagna noodles, one-third of the cheese mixture, one-third of the spinach, and one-third of the remaining spaghetti sauce.

Repeat this layer, but add half of the alternative cheese shreds. Repeat with another layer, but omit the cheese shreds.

Step Three: Bake the Gluten-Free Lasagna

Top with the remaining mozzarella-style cheese, then the fresh herbs. Or you can layer the herbs between the cheese layers.

Cut a piece of parchment paper longer than the baking sheet. You want to be able to tuck it under on both ends. Spray the top of the lasagna with coconut oil or olive oil cooking spray. Cover the lasagna, and bake for 1 hour.

Remove the paper, return the dish to the oven, and cook for another 10 minutes. Let the lasagna sit for 10 to 15 minutes before cutting and serving. Enjoy!

Because this lasagna contains eggs, USDA recommends cooking egg dishes to a safe internal temperature of 160°F. If you want to verify doneness rather than relying on appearance alone, use a food thermometer in the center of the casserole. (4)

Tasty Variations, Crockpot & More

You'll love these variations if you're short on time or serving a meat-loving crowd!

Slow Cooker Lasagna Variation

There's nothing better than coming home to the smell of a delicious dinner! This recipe comes from an old co-worker of mine. She handed me this notecard with instructions to make it healthy! I did just that. This is one of our favorite recipes to prepare on busy days.

Step One: Arrange Lasagna Layers in the Crockpot

To make this recipe, prepare the sauce and cheese mixture as above.

Divide the dry noodles into three groups and break each into thirds to fit in the slow cooker.

Layer the sauce, yogurt-cheese mixture, spinach, and almond-flour noodles (or vegetable slices) in the slow cooker instead of a baking dish, ending with the mozzarella-style cheese shreds.

Cook for 4 to 6 hours at Medium or Low until you can put a fork through the contents to the bottom of the slow cooker.

Slow cookers vary. Since this variation contains eggs, check the center with a food thermometer and make sure the egg-containing casserole reaches 160°F before serving. (4)

Meat-Lovers Lasagna Variation

This version is popular with those who have to have meat in their spaghetti sauce. You should note that this variation falls under the Lifestyle category in the Essential Oils Diet plan.

Mix 1 pound grass-fed ground beef or free-range ground turkey with 1 tablespoon herbes de Provence and cook on the stovetop until browned. Spread one-third of the meat mixture on top of each spinach layer.

Make-Ahead and Leftover Tips

Lasagna is one of those meals that is almost as convenient the next day as it is the night you make it.

USDA recommends refrigerating cooked leftovers within two hours and using refrigerated leftovers within 3 to 4 days. Reheat leftovers to 165°F. For longer storage, freeze portions in airtight freezer-safe containers. (5)

If you're bringing this lasagna to a new Mom, I love dividing leftovers into meal-size portions so they can be reheated without warming the entire pan.

Gluten-Free Lasagna FAQs

What are the best gluten-free lasagna noodles?

Brown-rice and almond-flour lasagna sheets are two of my favorite choices. Brown-rice noodles give you a familiar pasta texture, while almond-flour noodles work well when you want a grain-free option. Zucchini and eggplant slices are wonderful vegetable alternatives.

Is this lasagna dairy-free?

Yes. The recipe replaces traditional ricotta or cottage cheese with unsweetened coconut-milk yogurt substitute and uses dairy-free cheese alternatives.

Is this lasagna sugar-free?

The more accurate description is made without added sugar. Tomatoes, coconut yogurt, vegetables, and other whole-food ingredients naturally contain small amounts of sugars, so calling the entire dish literally sugar-free can be misleading.

Can I make gluten-free lasagna for someone with celiac disease?

Yes, but the entire meal needs to stay gluten-free, not just the noodles. Choose packaged ingredients labeled gluten-free when appropriate and prevent cross-contact from utensils, pans, cutting boards, counters, and gluten-containing ingredients. FDA requires packaged foods bearing a gluten-free claim to meet its federal standard. (1)

Can I use essential oils in lasagna?

Yes, culinary internal use can add concentrated herbal flavor when the specific oil is appropriate for food use and the amount is tied to the complete recipe. Basil and origanum are included in federal regulations covering essential oils and natural extractives recognized as safe for their intended food use. Follow this recipe exactly and do not casually increase the drops. (3)

Can I leave out the essential oils?

The essential oils are part of Mama Z's published recipe and give the dish its signature concentrated herbal flavor. If you need to change the recipe for an individual allergy, sensitivity, or product-availability issue, use your judgment and rely more heavily on the fresh herbs rather than guessing at a replacement oil.

Can I make this lasagna vegan?

The article includes an egg-replacer option and dairy-free cheese and yogurt substitutes. Check the two preserved recipe cards carefully for the complete ingredient list and make sure every ingredient you choose fits your dietary needs.

Can I make gluten-free lasagna in a crockpot?

Yes. The original slow-cooker variation is included above. Layer the sauce, yogurt-cheese mixture, spinach, noodles or vegetables, and cheese as directed, then cook for 4 to 6 hours at Medium or Low. Because slow cookers vary and the dish contains eggs, verify that the center reaches 160°F before serving. (4)

How long does leftover lasagna last?

USDA recommends using refrigerated leftovers within 3 to 4 days. Reheat leftovers to 165°F. (5)

Can I freeze gluten-free lasagna?

Yes. Cool cooked lasagna promptly, portion it into airtight freezer-safe containers, and freeze what you will not eat within the refrigerator window. Thaw safely in the refrigerator or reheat from frozen according to your container and appliance instructions.

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