Rick’s Gluten Free Lasagna

Gluten free pasta is tricky. Undercooking it means crunchy pasta and overcooking it turns the pasta into mush!   I purchased a box of Jovial lasagna noodles because the cooking direction on the box indicated that the noodles were to be used dry.  While I was wary about using dry pasta, the result was remarkable and nearly indistinguishable from regular wheat-based pasta.  The lasagna stored well in the fridge for several days.  I have not tried freezing it.

Note on the pasta sauce:  you can use your favorite jarred sauce for this recipe.  If you wish, you can also make your own.  The recipe I use for pasta sauce is identical to the recipe I use to make the tomato base for Shrimp and Grits (here) but instead of using cajun seasoning I use either an Italian seasoning mix or an equivalent amount of dry oregano or basil.  For either of these tomato sauces, you can also easily add meat.  About 1 lb of ground beef or your favorite sausage can be browned and added to the sauce and simmered for about 25 minutes on very low heat before using for lasagna.


  • 30 oz pasta sauce*
  • 2 cups ricotta or cottage cheese
  • 2 eggs
  • 12 oz, grated mozzarella cheese
  • 1 box Jovial gluten free lasagna noodles


  • Preheat oven to 375.  Line two 8×8 pans or one 9×13 pan with foil.
  • Beat the two eggs lightly then mix with the ricotta/cottage cheese.  Set aside.
  • Cover the bottom of the pan with a small amount of the pasta sauce, no more than 1/2 cup, so the noodles don’t stick to the foil.  Line the pan with dry pasta, keeping the pasta as flat as possible.  Cover the pasta with about 1/3 of the egg/cheese mix. Next, add about 1/3 of the pasta sauce, being sure that the dry pasta is covered with the cheese and pasta sauce so it doesn’t burn or remain dry.  Next, add about 1/3 of the grated mozzarella.
  • Repeat these steps two more times, being sore that no dry pasta is exposed.
  • Cover the pan tightly with foil and bake for about 45 minutes.
  • Remove the pan from the oven, remove the foil and press the top of the lasagna down firmly to ensure the pasta is immersed in the liquid.
  • Put the uncovered pan back in the oven for 10-15 minutes so the top browns and the cheese is bubbly.

Serves 6. Note:  this recipe can easily be halved.

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