Lasagna Bolognese (GF)

For even layering and baking → A large rectangular baking dish provides the surface area needed for consistent layering, allowing sauces and fillings to distribute evenly from edge to center. The wide, shallow shape promotes uniform cooking — especially important when working with gluten-free no-boil noodles that rely on steady moisture absorption.

Step 1 — Build the Vegetable Base

Combine onion, garlic, carrot, and celery in a food processor. Pulse until finely diced and uniform. Set aside.

Step 2 — Brown the Meats

In a Dutch oven over medium heat, brown the Italian sausage, breaking it into small pieces (a whisk works best). Remove and set aside, leaving fat in the pot.

Add pancetta and cook until rendered and lightly crisp. Remove and reserve with the sausage.

Step 3 — Soften the Aromatics

Add olive oil to the pot if needed. Add the vegetable mixture along with thyme, rosemary, oregano, salt, and pepper. Sauté until soft and fragrant, allowing moisture to cook off.

Return sausage and pancetta to the pot and stir to combine.

Step 4 — Deglaze & Build the Sauce

Add red wine and deglaze, scraping up browned bits. Reduce slightly.

Stir in tomato paste and allow it to cook until brick red and aromatic.

Add diced plum tomatoes, breaking them up further if needed. Reduce heat to low and simmer gently for at least 1 hour, adjusting seasoning or liquid as needed. The sauce should be rich and cohesive, not loose.

Step 5 — Prepare the Cheese Mixture

In a bowl, combine ricotta, crème fraîche, and Pecorino Romano. Mix until smooth. (Bringing the cheeses to room temperature helps with blending.)

Step 6 — Assemble the Lasagna

Preheat oven to 325°F.

Spread 1 cup of sauce over the bottom of a large baking dish. Add a layer of gluten-free no-bake noodles.

Spread about 3/4 of the cheese mixture evenly over the noodles. Sprinkle with parsley.

Add a second layer of noodles, placed in the opposite direction. Top with 1/4 of the Bolognese sauce and 1/4 of the mozzarella.

Continue layering noodles, sauce, and mozzarella until noodles are used.

Finish with sauce and 6–8 dollops of the remaining ricotta mixture on top.

Step 7 — Bake & Rest

Cover with a lid or foil and bake for 40 minutes. Uncover and bake an additional 15 minutes, until bubbling and the internal temperature reaches 165°F.

Remove from oven and rest for at least 15 minutes before slicing. Finish with fresh thyme and serve.

Serving Notes

This lasagna improves overnight and reheats beautifully. Serve with a simple green salad and good olive oil at the table.

For Family Style Dining → 

Artestia Large Serving Spoon & Salad Tongs

Designed for generous, family-style serving, this heavy-duty stainless-steel set brings a warm rustic presence to the table. The long walnut handles offer comfortable reach for deep bowls, platters, and buffet service, while the substantial weight makes tossing greens, serving pastas, or plating roasted vegetables feel steady and controlled

More Gluten-Free Pasta We Love

If gluten-free pasta is part of your regular cooking rhythm, you’ll find more recipes that focus on technique, balance, and real flavor — not substitutions that feel like compromise.

Explore a few of our favorites:

• Penne Bianca (GF) — a rich, oven-finished white sauce built for depth and melt

• Pasta with Clam Sauce (GF) — briny, clean, and deeply New England

• Crispy Gnocchi with Sausage & Broccoli Rabe (GF) — golden, skillet-driven, and weeknight-ready

Each recipe is designed to stand on its own, but together they form a small collection of gluten-free pastas that cook — and eat — like the real thing.

→ Explore other Recipes

→ Shop Our Recommended Pasta Brands

→ See the Kitchen Tools We Use

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