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Lasagna Toss Gluten Free Easy to make!

Lasagna Toss

Shannon LeMmon
Easy, easy gluten free lasagna!
Prep Time 45 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Cuisine Italian


  • 1 pkg gf noodles shells or twist or shapes
  • 1 lb ground beef
  • ½ c onion chopped
  • 1 clove garlic minced
  • 1 Tbsp chopped fresh parsley
  • 2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • 1/4- 3/4 cup cottage cheese
  • Grated Parmesan cheese optional
  • 1-2 14 oz jar spaghetti sauce (I usually use because I like a lot of sauce.)


Lasagna directions:

  • Heat oven to 350 degrees.
  • Cook pasta according to package, drain.
  • Brown ground beef with onion and garlic, drain off excess fat.
  • Stir in sauce and simmer until meat is cooked through.
  • Remove 1 cup meat sauce; set aside.
  • Stir cooked pasta into remaining sauce.
  • Place ½ pasta mixture in casserole dish. Sprinkle with 1 cup mozzarella cheese.
  • In bowl, mix together a little Parmesan with the ricotta and cottage cheese and parsley.
  • Spread ½ cheese mixture on top.
  • Place remaining pasta mixture on top of cheese; spread remaining cheese and reserved meat sauce and mozzarella and Parmesan on top.
  • Sprinkle with Parmesan.
  • Cover and bake 20-35 minutes or until heated through.


Gluten free noodles sometimes need more sauce than what you are used to using because they tend to soak up more moisture.