Gluten-Free Classic Lasagna

Liana Werner-Gray

by | Updated: December 4th, 2016

In the mood for Italian? When your taste buds are craving noodles covered in cheese, zesty tomato sauce and piquant spices, this lasagna recipe is just what you need. Garlicky organic beef rests between layers of gluten-free brown rice noodles for a spin on the classic dish that even those with sensitive stomachs can enjoy.

Gluten-Free Lasagna

Gluten-Free Classic Lasagna

Serves 4-8


1 packet Tinkyada Brown Rice Lasagana
1-½ cup Vitacost Roasted Garlic Pasta Sauce
1 lb. organic beef
1 Tbsp. coconut oil
2 Tbsp. onion powder
1 Tbsp. garlic powder
½ tsp. Redmond RealSalt
½ tsp. black pepper
3 tsp. oregano
1 tsp. rosemary
1 tsp. thyme
1 tsp. basil
1 tsp. parsley
1-½ cups cheese
1 Tbsp. nutritional yeast


  1. Preheat oven to 350 degrees F.
  2. Cook pasta according to package directions. Once cooked, drain pasta.
  3. Meanwhile, in a large skillet, melt coconut oil. Add beef to pan and break it up into small pieces. Add onion and garlic powder and cook until beef begins to brown. Once brown, add pasta sauce and let simmer.
  4. In a glass baking dish, add a layer of cooked lasagna noodles, covering the entire dish. Spoon half of the beef mixture on top, and then add a third of the cheese. Sprinkle with one teaspoon oregano.
  5. Next, top with a new layer of lasagna noodles. Add remaining beef, 1 teaspoon of oregano, the remainder of the spices and another third of the cheese.
  6. Place the final layer of lasagna noodles on top. Cover with the last third of cheese, the last teaspoon of oregano and nutritional yeast.
  7. Bake for 25-30 minutes or until top layer is golden.
  8. Let the lasagna set for 5-10 minutes before serving.

Liana’s tips

  1. To cut back on dairy, use half vegan cheese and half dairy cheese.
  2. This dish works well frozen. Feel free to freeze it and reheat whenever you’ve got a lasagna craving.