Gluten Free Lasagna Recipe

Gluten Free Lasagna Recipe
  • Yield : 1 9x13" Lasagna
  • Servings : 8
  • Prep Time : 15m
  • Cook Time : 50m
  • Ready In : 1:5 h


  • 1lb ground buffalo
  • 1 pkg no boil brown rice lasagna noodles (such as Jovial©)
  • 6 Vine Ripe Tomatoes; rough chopped
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1/4 cup fresh basil
  • 1 teaspoon oregano
  • 1/2 teaspoon sea salt
  • 3 medium zucchini
  • 15 oz ricotta cheese
  • 12 oz shredded mozzarella cheese


Step 1

Preheat the oven to 375°F . Lightly spray the bottom and sides of a 9”x13” baking dish.

Step 2

Heat a medium skillet over medium heat, brown the ground buffalo drain and set aside.

Step 3

In a medium bowl mix the diced tomatoes, oil, garlic powder, basil and spices. Toss and crush the mixture lightly with a fork.

Step 4

Take the zucchini and slice length wise into thin slices.

Step 5

Take ½ the tomato mixture and cover the bottom of the baking dish. Place a layer of the brown rice lasagna noodles over the tomato mixture. Layer ½ the zucchini slices over the noodles, distributing evenly. Spread ½ (~7oz) of the ricotta over the zucchini slices and sprinkle with ½ (6oz) the mozzarella cheese. Repeat this process one more time.

Step 6

Cover the dish with tin foil and bake in the hot oven for 40 minutes. For the final 5-10 minutes remove the foil to brown the cheese.

Step 7

Let cool for 10 minutes prior to cutting and serving.

Average Member Rating

(3 / 5)

3 5 3
Rate this recipe

3 people rated this recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>