Gluten Free Sheet Pan Lasagna

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This Gluten Free Sheet Pan Lasagna is my go-to when I need an easy, comforting weeknight meal that everyone actually eats. It has all the classic lasagna flavors we love, without the extra time or dishes.

If weeknight dinners feel a little chaotic at your house too, you're in good company. This gluten free sheet pan lasagna is one of those recipes that makes dinnertime feel calmer, even on the busiest days.

And if you didn't know you could make lasagna on a sheet pan.....well, you absolutely can! Not only does it work, but it's also faster, easier and honestly kind of fun to make.

This is the kind of dinner both kids and adults get excited about. It's cheesy, saucy, easy to slice, and feels special without requiring a ton of effort, which is exactly what I'm looking for most nights.

I've always loved sheet pan meals because they simplify everything from prep to clean up. Recipes like my Sheet Pan Garlic Salmon and Lemon Broccoli, this amazing Sheet Pan Beef and Broccoli and for those keeping things low carb my Whole 30 Italian Sausage and Vegetable Sheet Pan are regulars in our house. This sheet pan lasagna fits right in with that same low stress, high reward approach.

WHY YOU'LL LOVE THIS GLUTEN FREE SHEET PAN LASAGNA

• Makes lasagna doable on a weeknight: Traditional lasagna is delicious, but it's usually a weekend project. This version gives you the same cozy flavors in way less time.

• Texture is just right: The noodles cook evenly, the sauce is rich and the cheese melts perfectly across the whole pan. Nothing dries out or gets mushy.

• Family friendly: Kids and adults love it! It's one of those dinners that rarely leaves leftovers in our house.

• Customizable: Keep it classic or add cooked meat, extra cheese, or veggies depending on what your family likes. It's so flexible.

• Comfort food that's gluten free: This is one of those recipes where no one even notices it's gluten free. It's just really good lasagna.

INGREDIENTS YOU NEED

• Ground beef: Use 80/20 or sub in your favorite ground meat or even Italian sausage.

• Gluten free lasagna noodles: I can't recommend the Jovial brand enough for gluten free lasagna noodles. You can even get these at Walmart.

• Olive oil: Too cook the ground beef and saute the onion.

• Yellow onion: Aromatic flavoring for the lasagna.

• Marinara sauce: A jar of simple marinara works well for this lasagna.

• Spinach: Adds a pop of green and nutritional value.

• Ricotta cheese: You can't have lasagna without some ricotta. It's the best!

• Shredded mozzarella cheese: Perfect for melting and gives that cheesy, bubbly texture.

• Grated parmesan cheese: Pairs perfectly with the ricotta and mozzarella.

• Italian seasoning, garlic powder, salt and pepper: Seasonings for the lasagna that are both traditional and nostalgic.

• Fresh basil: For garnish.

Scroll down to the recipe card for quantities used.

HOW TO MAKE SHEET PAN LASAGNA

Step 1: Preheat oven and cook noodles

Preheat the oven to 425 F then grease large baking sheet.

Break gluten free lasagna noodles into large pieces. Cook in salted boiling water until al dente.

Step 2: Saute onions and cook ground beef

Cook the onion until softened, then add the ground beef. Drain any excess grease then add in seasonings.

Step 3: Add marinara sauce and spinach

Stir in the marinara sauce and spinach. Set aside.

Step 4: Layer lasagna

On the baking sheet pan, layer half the noodles, half the meat sauce and half the mozzarella. Repeat with remaining noodles and sauce.

Step 5: Layer with ricotta/Parmesan

In a small bowl, stir together the ricotta, Parmesan and remaining salt and pepper. Spread evenly over the top layer and remaining mozzarella.

Step 6: Bake

Bake for 20 minutes, until cheese is melted and bubbly.

Let cool, then garnish with fresh basil. Bon Appetite!

EMILY'S TIPS

• Use a rimmed sheet pan. This is needed so the sauce doesn't spill over into the oven.

• Cook the gluten free noodles until flexible. Don't worry, they will finish cooking in the oven, then slightly overlap them so the lasagna has good structure.

• Spread the sauce evenly. You want to keep the noodles moist when baking.

• Don't skimp on the cheese. It will hold the layers together.

• Keep the lasagna compact for baking. Gently press the layers down before baking.

• Cover with foil. Loosely cover with foil to prevent over-browning.

SERVING SUGGESTIONS

We love serving this gluten free sheet pan lasagna with these warm Gluten Free Dinner Rolls to soak up the extra sauce. A simple side salad or side of steamed veggies are perfect alongside and truly helps round out the meal.

STORAGE AND REHEATING INSTRUCTIONS

• For storage, let leftovers cool completely, then store them in an airtight container refrigerated for up to 4 days.

• To reheat, warm individual slices in the microwave or reheat the whole pan in a 325 F oven, covered, until heated through. Adding a little extra sauce before reheating helps keep it nice and moist.

RECIPE FAQ'S

What size sheet pan should I use?

A standard rimmed sheet pan works best and will give you nice, even layers.

Do I need to fully cook the noodles first?

Most gluten free noodles need to be parboiled so they are flexible enough to layer without breaking.

Can I assemble this ahead of time?

Yes! You can assemble the lasagna up to 24 hours in advance and keep it covered in the fridge until baking.

Can I freeze sheet pan lasagna?

Yes, it freezes well. Bake it, cool completely, then wrap tightly and freeze for up to 2 months.

I hope you give this Gluten Free Sheet Pan Lasagna a try! If you do give this recipe a try, please let me know!

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