Super Cheesy Gluten-Free Vegetarian Lasagna!

There is nothing better than a nice homemade lasagna on a cold winter night! This recipe is gluten-free and vegetarian, although if desired, you can add 1/2 pound of fried hamburger to the sauce before creating the lasagna. You can also easily double or halve this recipe.


  • 9 lasagna noodles (we prefer Rizopia rice pasta)
  • 2 ½ cups ricotta cheese
  • 3 cups shredded mozzarella cheese
  • ½ cup real grated Parmesan cheese
  • 2 eggs
  • 2 ½ teaspoons dried oregano
  • 1 ½ teaspoons dried basil
  • 1 clove garlic, smashed
  • 2 teaspoons white sugar
  • 1 750 mL jar pasta sauce


  1. Preheat oven to 350 degrees and grease a 9×13 pan with cooking spray or butter.
  2. Cook lasagna noodles as per package.
  3. While noodles are cooking, prepare filling and sauce.
    • Filling: Mix ricotta cheese, 1 ½ cups mozzarella, ¼ cup Parmesan, and eggs.
    • Sauce: In separate bowl, combine seasonings, sugar, and pasta sauce.
  4. In 9×13 pan, layer noodles, sauce, and filling. You should have enough to make three layers total, with noodles on the top.
  5. Top with remaining 1 ½ cups mozzarella and ¼ cup Parmesan.
  6. Bake at 350 degrees for 45 minutes. Let sit for five to ten minutes before serving.

Tip: Serve a Caesar salad on the side. I love Renée’s gourmet gluten-free Mighty Caesar dressing!


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  1. Seven Days of Gluten-Free Deliciousness « Gluten For Punishment

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