Worlds Best Grain Free Lasagna. (Gluten/Soy Free with directions to make Dairy Free.)

by Brittany on January 29, 2013

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Feb. 14th 2005. I made lasagna for the first time. I had started dating Rich the summer before and I was madly in love. I barely knew how to cook and wanted to make something fancy for Valentines dinner. I’ll never forget making that lasagna in his tiny little kitchen while he was at work. When he came home the house smelled amazing and I had a glass of his favorite whiskey on the rocks waiting. He was impressed, and I was thrilled that it actually turned out.  Of course that lasagna used store bought wheat noodles and regular ricotta cheese- things I no longer am able to consume. Naturally when my diet needed to change- lasagna left the scene as well. Until now.

This Valentines day- that handsome devil that I did eventually marry will be getting lasagna once again, and you should make it for your loved ones too!

This recipe I guarantee  is every bit as good as any other lasagna you have ever made (In fact I would bet on it being better!) Its so good that I was not able to save enough leftover to get good pictures in  daylight the next morning after making it as I usually do. Rich and I could not help but eat through the whole pan. Next time I make it I’ll hide a piece so I can get photos of the lasagna put together!

With no need to cook the pasta in advance, assembly is quick for this healthier gluten free lasagna. The mozzarella cheese can be replaced with your favorite store bought non-dairy cheese alternative.

Grain Free Lasagna 


Grain Free Noodles

  •  3 Cups Blanched Almond Flour
  • 6 Tbs Starch (Potato, Tapioca or Arrowroot)
  • Pinch of salt
  • 2 Tbs Whole Psyllium Husk
  • 2 Tbs Water
  • 2 Large Eggs.


  • ½ lb Ground Beef
  • 1 lb. Spicy Italian Sausage removed from casings
  • 1 Large Onion
  • ¼ Tsp. Salt
  • 1 Tsp. Garlic Powder
  • 1 Jar Marinara Sauce (25 oz.)
  • 4 Cups Shredded Mozzarella (Goats or Cows Milk OR Use Daiya Dairy Free Mozzarella)

 You’ll also need an 8 x 8 Square Pan, Parchment , Tinfoil


  1. In a skillet cook the ground beef and Italian sausage- breaking it up as it cooks so that the pieces of meat are as small as possible.  Once meat has cooked add 1 large chopped onion, salt and garlic powder. Cook another 5-10 minutes over medium heat till onion has cooked through.  Set aside.
  2. Make the pasta: Into a large food processor add the Almond Flour, Starch and Salt. Process briefly to mix.  In a small bowl whisk together the Psyllium Husk, Water and Eggs. Once thickened add to the flour mix in the food processor. Turn food processor back on and mix dough until it holds together in a ball.
  3. Roll the dough out thin between two sheets of parchment paper. Slice the dough into lasagna style sheets of pasta (2 inches wide by 8 inches long). (Note: DO NOT pre-cook the pasta sheets)

Note: be cautious not to stack these sheets of pasta- if making ahead separate them between sheets of parchment paper to prevent sticking.  Divide these sheets into 3 equal groups of pasta- for the 3 layers in the lasagna.

  1. Layer the Lasagna: Start by pouring 5 Tbs of Marinara sauce into an 8 x 8 square pan. Place your first layer of noodles into the bottom of the pan- placing them side-by-side, overlapping just slightly on the edges.  Top with 3 cups of cooked meat, ¾ cup of sauce and top with 1 cup shredded cheese.  Layer with another row of pasta.  Top again with another 3 cups of meat, ¾ cup of sauce and 1 cup of cheese. Place the third and top layer of noodles into place. Top with the remaining sauce and sprinkle with 2 cups of cheese.
  2. Cover with tinfoil and bake at 350 for one hour.  Remove the tinfoil during the last 10 minutes of baking.

NOTE: Coconut Flour and all of the grain based starchy flours will not work as a substitution.

  • Instead of blanched almond flour you can try using  another homemade nut or seed flour.
  • To make your own Nut or Seed flour: simply run the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.)

Want to make additional changes to the recipe? I hereby grant each of you with the freedom to experiment. Know that with experimentation sometimes comes failures. But I think that is part of the fun that comes with learning how ingredients work.  


ps. A number of you have asked me if this pasta can be made into ravioli. Yes, I think so. However keep in mind that this pasta tastes best baked rather than boiled.  It does work boiled, but the texture is better baked. SO if you choose to try your hand at ravioli I would suggest baking them in sauce. You might also be able to get away with cooking them in a sauce pan with sauce as well. I can only give general directions at this point as I have yet to try making them in this manner.  If you experiment- please come back and leave a comment and let us know how they turned out!

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{ 33 comments… read them below or add one }

Melanne January 29, 2013 at 7:58 pm

Hi Brittany – this looks amazing and I’m going to make it for my 100% Italian boyfriend! I just ordered a large bag of psyllium husk powder and do not have any in the whole form. Do you think this will still work? I made your Double Chocolate Chunk Cookies for my GF niece last week and she was in Heaven! Thanks for all of your recipes!


Brittany January 29, 2013 at 8:01 pm

Psyllium Husk Powder and Whole Husk work a little different- and I haven’t figured out the perfect exchange for them! But I would say I think its worth a try to use the powder. Let me know how it turns out :)


Kelly January 29, 2013 at 8:02 pm

Seriously. You. are. a. GENIUS!. :) So about how many “noodles” does this make and what size/shape/thickness should we make the dough before cutting? :)


Brittany January 29, 2013 at 8:06 pm

Roll it out as thin as you able. The number of sheets you end up with will depend on how big you cut it. (I give a size suggestion in the directions). All that really matters is that you will end up with the perfect amount for 3 layers for an 8 by 8 pan.


Rachel January 29, 2013 at 8:09 pm

Hello! This looks great! I have to ask, what exactly is psyllium husk? Is there anything I can substitute in place of it? Thank you!


Brittany January 29, 2013 at 8:17 pm

Experiment at your own risk! :)
The psyllium is important. It holds the pasta together and gives it its perfect texture.


Alyssa January 29, 2013 at 10:26 pm

Brittany, thanks so much for posting this recipe! Does your chef mind ever stop working? Rachel, I was wondering about a psyllium husk replacement as well. My recent food intolerance report came back with about 60 foods I should not eat and to my surprise, psyllium was one of them. Strange, I had never heard of it before looking at some of Brittany’s recipes. Anyway, thanks again for all your hard work. After finding your website, I no longer feel trapped by my inability to eat my “old” favorite foods. THANK YOU!!!


Suzanne January 30, 2013 at 4:10 am

Alyssa do you mind me asking what food intolerance test did you take? I took one but only for grains and dairy. I am looking for one that test for more things. Thanks for any help.


Chris January 29, 2013 at 9:27 pm

Can the egg be replaced with chia egg?
About how many people will this serve?


Brittany January 29, 2013 at 10:31 pm

Feel free to experiment. Let us know how things turn out!


[email protected] January 29, 2013 at 9:52 pm

Good lord Brittany, I cannot keep up with you…you are a recipe machine!!! This looks great and is pinned!


Brittany January 29, 2013 at 10:11 pm

Thanks Tessa! :)


Sarah January 29, 2013 at 10:15 pm

I second the question about egg replacers, as my 4yo is allergic to gluten and egg. Thanks!


Brittany January 29, 2013 at 10:30 pm

Feel free to experiment! Let us know how things turn out.


Deborah H January 30, 2013 at 2:51 am

Any chance there might be a sub for the starch? I’m thinking maybe chickpea flour….or would that not be a suitable replacement?


Brittany January 30, 2013 at 3:02 am

The only way you will find out is by experimenting! I’d say its worth a shot.
Let us know how it turns out :)


Suzanne January 30, 2013 at 4:07 am

Instead of a food processor do you know if I can use a VitaMix?


Megan @ Allergy Free Alaska January 30, 2013 at 4:40 am

Brittany, I swear you’re a genius! I can’t believe that’s grain free – awesome!!


Elena January 30, 2013 at 5:08 am

Brittany, how to cook these noodles by themselves ( not in lasagna ) ? Thanks..


Elise Adams January 30, 2013 at 10:30 pm

What a great idea…and wonderful recipe!


Maria February 6, 2013 at 9:31 pm

Ok, two things: 1) this recipe made my Italian head explode. No lie. I’m sending this recipe to my mom asap. Sunday family dinners just got AWESOME! 2) for some reason this page only shows up in mobile theme (both on my kindle and PC) but when I try to switch mobile theme off, it won’t load. Not that I’m complaining, mind you. I still can see the recipe. I just don’t want to miss out on any pretty pictures. :D


Maria February 6, 2013 at 9:33 pm

wait, what the… I reload the page to see my comment (oh, the narcissism) and the page loaded properly. So weird.


Michelle February 7, 2013 at 2:56 pm

Hi Brittany,
First of all I LOVE your recipes and have tried many with great results. I am curious if I can use Ricotta cheese in this recipe or if it will make everything too wet? I would love to see a picture of the finished product but I can totally understand why there wasn’t one posted! LOL


Brittany February 7, 2013 at 3:28 pm

The ricotta will work great!
Treat these as you would any other lasagna noodle and stuff this lasagna to your hearts content! :)


Brittany February 7, 2013 at 3:37 pm

Ps. The only reason I didn’t call for ricotta is due to the fact that there’s not a good allergen free replacement! :)


Jessica Harris February 11, 2013 at 8:36 pm

I made this last night for my kids and parents and we ate an entire 11×13 pan full. I subbed a cup of flax for one cup of the almond flour. It was so amazing I think I will make it once a week for the rest of my life. I also added ricotta mixed with 2 eggs. Seriously the best grain free recipe I’ve ever had. I will never miss lasagna again! Thanks!


Kat February 12, 2013 at 2:01 am

Hiya Brittany. I LOVE your recipes, but is there an easy button for getting a printed version. My computer and kitchen are on opposite sides of my home :)


Brittany February 12, 2013 at 2:50 am

In a few months I’ll be launching a subscription service which will offer that as a feature plus lots of other things to make your life easier :)


Nicole S. February 19, 2013 at 5:15 pm

Made this last night for dinner, and I used chia seed meal to replace the eggs. It works great! Family gobbled it up, we have not had lasagna in a loooong time. Thank you for the recipe, we are all very grateful! Love your blog and recipes, keep em coming!


Barb P. March 10, 2013 at 10:29 pm

Thank you so much for sharing all of these wonderful,awesome recipes with us. It is very kind and caring of you! Keep up the good work.


Claudia April 4, 2013 at 7:46 pm

Dear Brittany,

thank you very much for the receipe. i am not allergic but try to avoid grains and espically wheat for health reasons. I used quinoa flour and it worked very well, just had to aadd a little more water for the dough. I also made a bechamel sauce, with soy rice milk, butter and potato starch. I also had to add parmesan cheese, because without parmesan it’s not a lasagna for me. It was very good, tasted almost like the original. Thank you for inspiring me! Without your receipe it wouldn’t have had the courage to go for grain-free lasagna. Greetings from Germany,


Vikki April 16, 2013 at 12:23 am

Dear Brittany thank you for you lovely recipes. As the parent of a corn allergic I have had to be creative in my cooking. I know its asking alot but is it possible to get nutritional information on your recipes? My daughter now has to watch her cholesterol and lower her carb intake, further limiting our choices.


oriel May 6, 2013 at 6:43 am

Im really glad I found this recipe. I was almost tempted to buy those new grain free pasta sheets that cost an arm and a leg. A grain free filmmaker thanks you!


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