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Gluten-free lasagna: the traditional dish for the whole family

Gluten-free lasagna

The gluten-free lasagna recipe is perfect for any occasion and will save your Sunday lunches with the family!

Gluten-free baked lasagna is the perfect recipe when there is someone at home who is gluten intolerant. Good and tasty perhaps even more than the original version , they can be prepared in a short time and without cooking the pastry beforehand. After having assembled them, they should be placed directly in the oven, just being careful to add plenty of seasoning and leaving the gluten-free bechamel a little slower. There is no rule and you can add all the ingredients you want , thus preparing gluten-free lasagna with meat sauce or creating delicious first courses with radicchio or seafood. But now let's look specifically at all the steps to prepare gluten-free lasagna Bolognese.

Gluten-free lasagna
Gluten-free lasagna

Preparing the recipe for gluten-free lasagna

  1. The gluten-free lasagna recipe starts with ragù. Take a pan and pour the olive oil into it, heat it and add minced meat and salt. When it starts to sizzle, add the finely chopped onion, the diced carrot and celery, and let the cooking liquid dry.
  2. Once dry, add the wine and let it evaporate , when the meat starts to fry again, add the tomato puree and a pinch of salt. Leave to cook for at least 1 hour until the sauce thickens.
  3. While the ragù is cooking, move on to preparing the gluten-free bechamel . Melt the butter in a pan, add the cornstarch and mix with a wooden spoon .
  4. Add the cold milk, salt and nutmeg, and mix over low heat for 8 minutes . Remember to leave it rather slow because it will act as the cooking liquid for the gluten-free lasagna pasta.
  5. Take a baking dish and pour the ragù on the bottom, then the béchamel, the pastry, the mozzarella, the parmesan and the ragù again, until you use up all the ingredients.
  6. Place a few knobs of butter on the last layer and your gluten-free lasagna with ready-made pastry is almost complete. Bake in a fan oven at 220°C for 20 minutes and let cool before cutting.

To prepare gluten- and lactose-free lasagna, simply prepare the dairy-free béchamel by replacing the butter with margarine (or extra virgin olive oil) and using vegetable milk.


Gluten-free lasagna can be stored in the fridge for 3/4 days or frozen and cooked directly in the oven if necessary.

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