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Lasagna (gluten-free)

Very few recipes are as much of a treat as lasagna. We rarely make it, but when we do everyone’s thrilled.

Here’s our recipe for a 9×13 lasagna:


1 lb. lean ground beef

½ cup chopped onion

6 cloves of garlic, minced

3-5 cups coarsely chopped tomatoes (or 3 cups of frozen or canned tomato)

½ – 1 t oregano

½ – 1 t basil

½ – 1 t salt

¼ t pepper

1. Brown beef, onions, and garlic.

2. Add tomatoes and spices and simmer until the tomatoes are soft.

3. (Optional: if the sauce is very runny, add 1T of cornstarch mixed with ¼ cup of water, and cook until the sauce looks glossy.)

Using up our last garden tomatoes, some not quite ripe.

Cheese Mixture:

½ lb. tofu (silken works best)

1 cup cottage cheese

¼ cup parmesan cheese

2 eggs

1. Mix well with a whisk.

2. Refrigerate.

Cheese mixture

Assemble lasagna:

1.  Spread ½ cup of sauce on the bottom of a 9×13 pan.

2.  Arrange 3 cooked or oven-ready lasagna noodles (we use gluten-free oven-ready noodles) on the sauce.

3.  Spread 1/3 of the cheese mixture over the noodles.

4.  Spread 1/3 of the remaining sauce onto the cheeses.

5.  Add another three noodles.

6.  Spread ½ of the remaining cheese mixture over the noodles.

7.  Spread ½ of the remaining sauce onto the cheeses.

8.  Add another three noodles.

9.  Spread all of the remaining cheese mixture onto the noodles, covering them well.

10.  Spread all of the remaining sauce onto the cheeses, ensuring the noodles are completely covered.

11.  Sprinkle on 1 cup of mozzarella cheese.

Bake lasagna:

1.  Cover the lasagna with foil.

2.  Bake at 350F for 30 minutes, then uncover and bake for another 15 minutes or until bubbling. (Or follow the directions on your package of noodles.)

3.  Let stand 10 minutes before serving.

We have often added spinach– and occasionally even grated carrots with broccoli–between the cheeses and the sauce, but the children prefer a more traditional lasagna with their vegetables on the side.

See also Home Maker MondayTuesday Twister,   Works for Me Wednesday, Thrifty Thursday, and Frugal Friday.


  1. Mmm, mmm, good! Looks great!

  2. I’m not really interested in gluten free lasagna recipes until my mother in law moved in with us. Now, I have quite a few gluten-free lasagna recipes memorized just for her. I’d love to try this one, I’m sure she’ll love to have some beef flavor in her dinner, lol! thanks for sharing this!

  3. Thanks for linking up. I know a lot of people are having to be gluten-free!

  4. mom2fur says:

    We don’t have a gluten problem, so I make lasagna the old-fashioned way. But you are so nice to make this recipe for those who can’t eat regular pasta. Life with lasagna is, well, lacking.
    Can you believe, when my future son-in-law had a birthday recently, I gave him a whole tray of lasagna as a gift? My daughter made the suggestions because Erick always gets so excited when I make the stuff. He sure was happy!

  5. Jenn4him says:

    Lasagna is a big treat here as well. I make it once a month when it gets cooler. It can be expensive with all the cheese and meat. Oh, but it is soooo good!

  6. Lori says:

    thank you for posting this recipe…we have friends who are gluten-free, and I’m going to tuck this one in my special file so I can make it when they come over! Does it work with some green tomatoes? How did it turn out for you?


    1. Annie Kate says:

      It worked very well with our half green tomatoes. They added some interesting color and the taste was great. I’m not sure it would look right with only green tomatoes, though.

      Annie Kate

  7. Lisa says:

    This sounds really good. I never would have thought to use tofu with the cheese, but I love tofu so this would work for me.

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