I hope you guys had an awesome Christmas? We spent Christmas Ever with Pete’s family, my parents and little brother and some really good friends and then went to my moms for Christmas Dinner with just my huge family (I am the third of 4 children- plus spouses and grandchildren). We ate a disturbing amount of food, drank a very disturbing amount of red wine and ended the night with a drunken reading of a play my nephew wrote for school (he won an award for it!) we all got a part and pulled out our best Irish accents. I have to say, I haven’t laughed that hard in probably years. Then we all passed out on the living room couches and had the teenagers drive us home. It is very handy to have a bunch of teenagers with licenses!
And now I just am keeping the ball rolling with the serious eating I guess. (As soon as we get to January a massive smack down is happening by the way!) Lasagna. Oh heavenly lasagna. Because I made this recipe twice this last week, I just had to share it with you.
Last Monday, Pete and I went out with our friends John and Annie, and Annie who is Italian was talking about this incredible lasagna that she makes every year over the Holidays. While she was talking about it I was watching Pete eat lasagna at one of our favorite neighborhood restaurants (Crow) and basically was feeling really sorry for myself as I desperately was craving it. Before this last week, I hadn’t had lasagna in over two years due to the fact that it is pretty much made up solely of Gluten, Dairy and Eggs- my main allergy trifecta. 
I will tell you what it is: the most wonderful thick meat and vegetable sauce layered with gluten free lasagna noodles, almond ricotta and spinach and a light fresh tomato sauce. That’s it. And the result is out of this world.
I made it Wednesday and then again on the 27th because all we are doing all weekend is lying around and watching movies and now, eating lasagna… You should try it ☺ NOTES: I made this once with boil first noodles and once with no boil noodles. BOIL them the old fashioned way!!!!! It makes a world of difference. The dry noodles don’t cook through easily and soak up all the sauce so it is a drier lasagna and the noodles are gummy- not cool. The boil first is awesome. This is what you do: You have your meat and veggie sauce you made, your almond ricotta/spinach mixture, your basic tomato sauce and your noodles (I photographed the no boil variety- but please see my note above!) 
You take a 9×13 dish and first layer the basic tomato sauce and a layer of noodles on top. Then a thick layer of meat sauce and another layer of noodles. Next comes the ricotta and more noodles on top. One more thick layer of meat sauce and more noodles. Top those with basic tomato sauce. You will have some extra sauce- reserve it to for after the lasagna is baked . 
Bake at 400 with foil on top for 30 minutes, slice and serve. 
- For the Meat Sauce:
- 2 cups finely chopped/minced onion
- 1½ cups finely chopped/minced celery
- 1½ cups finely chopped/minced carrots
- 3 cloves finely minced garlic
- 2 bay leaves
- 10 ounces hot Italian sausage (out of the casing)
- 1 pound lean ground beef
- 6 ounces tomato paste
- 28 ounces crushed tomatoes
- 1 tablespoon dried oregano
- 1 cup loosely packed basil, chopped
- For the Spinach Ricotta:
- 10 ounces thawed spinach, dry
- 1 pound almond ricotta (I use kite hill brand)
- ¼ cup aquafaba (canned garbanzo bean liquid)
- kosher salt
- For the Basic Tomato Sauce:
- 2 tablespoons olive oil
- 1 clove garlic, chopped
- ½ yellow onion, chopped
- 28 ounces crushed tomatoes
- kosher salt
- 2 10-ounce boxes of gluten free lasagna noodles (I usually have a few noodles left over).
- Preheat the oven degree to 400 degrees.
- For the Meat Sauce:
- In a large heavy pot over medium high heat, add the olive oil, onions, garlic, carrots and celery and the bay leaves and let cook for 5-7 minutes until softened.
- Add the sausage and the ground beef and break up as you cook through another 5-7 minutes.
- Add the tomato paste and the large can of crushed tomatoes, then add the dried oregano and the fresh basil and stir in. Put a lid on the sauce and turn the heat to low. Cook at least 20 minutes and up to several hours on lowest heat.
- For the Ricotta:
- Take the 10 ounces of thawed frozen chopped spinach and squeeze out any moisture. I like to use paper towels to do that to get it really dry. Add to a bowl with the almond ricotta and the garbanzo bean canned liquid and mix well. Season to taste with kosher salt. Set aside.
- For the Basic Tomato Sauce:
- In a medium sauce pan over medium heat add the olive oil and the garlic and onion. Saute for a few minutes and then add the tomatoes. Cook for 3 minutes and then add to the jar of a blender. Puree on high until smooth and add back to the sauce pan.
- For the Noodles:
- Boil in salted water until al dente and then rinse well with cold water.
- To Assemble:
- You take a 9x13 dish and first layer the basic tomato sauce and a layer of noodles on top.
- Then a thick layer of meat sauce and another layer of noodles.
- Next comes the ricotta and more noodles on top.
- One more thick layer of meat sauce and more noodles.
- Top those with basic tomato sauce. You will have some extra sauce- reserve it to for after the lasagna is baked.
- Bake at 400 with foil on top for 30 minutes, top with the hot extra tomato sauce, slice and serve.
Print Recipe
My boys would love this warm weeknight comfort meal!
That is one tasty looking lasagna!
What brand of gluten free lasagna noodles do you prefer?
you always blow me away with your incredible allergy friendly recipes, Heather! this looks SO delicious!
Cant wait to try this – especially the almond ricotta!
Utterly glorious!!!
Love this comfort food! I hope you had a great Christmas, Heather!
Hiya! Wanted to make this this weekend and can’t find almond ricotta, could I substitute tofu? Also, can I just use the liquid from a can of garbanzo beans? Thx! Can’t wait to try it!
did the tofu work??
I have not used tofu in place? please let me know how it turns out of you use it! Yes- I just use the liquid from a can of garbanzo beans too. thanks!
This looks amazing!!! Would love to try this recipe, as I am gluten free and my husband is dairy free. However, my husband is also allergic to many legumes, including garbanzo beans and chickpeas, etc. what is that liquid replacing in the recipe? Is it an egg replacer? Could I just sub eggs back in? If so, how many? Thank you!
I used the canned garbanzo bean liquid in place of the eggs, but if you can eat them, absolutely use eggs! I would probably add 2 eggs. Enjoy!!
have both egg and garbanzo bean allergies…..is there anything else we could substitute with? Thanks!
oops…We!
Hi Jennifer- you could use canned white northern bean juice? Or if it is all legumes, I would just skip it.
Where do you buy almond ricotta? Looks great, can’t wait to give it a try!
I buy Kit Hill at Whole Foods, or make your own (its easy!) http://heatherchristo.com/2016/03/29/how-to-make-almond-ricotta/
Does winco foods carry the kill hill almond ricotta??
Not Sure Jamie? I know Whole Foods does, or you can make your own: http://heatherchristo.com/2016/03/29/how-to-make-almond-ricotta/
Can I replace the Spinach with Kale or Romaine? I’m allergic to Spinach. I can’t eat tomato sauce as well, what you recommend using in place. Some sort of white sauce or dare I say gravy. Omitting the 6 ounces tomato paste and 28 ounces crushed tomatoes what could I use in place of them?
Sure Jerome. What about replacing it with pesto?
We have nut, soy allergies in our family. Do you have any suggestions for modifying the recipe without the “ricotta”?
Hi Porsche- I would omit it and you could use a squash puree, or other vegetables? In fact, I will make a version of this with a substitute this weekend and post next week!
Did you ever post this recipe? Wondered how it worked. Sounded yummy
why do you think this is gluten free? because it’s not.
Hi Michelle- what is not gluten free about it? I used gluten free lasagna noodles?
What brand of noodles do you recommend? Some I have tried do not reheat well and I know we will have leftovers. Haven’t had lasagna in years because of being gluten and dairy free. Can’t wait to make this!
Hi Mary! I this is the one that I often use because it is the easiest to find: https://www.amazon.com/Tinkyada-Brown-Rice-Lasagne-Bran/dp/B001RCQZW2/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1479741622&sr=1-1&keywords=gluten+free+lasagna+noodles
We’ve made this twice now. It is delicious! Thank you for the recipe!
Can you freeze this? I would like to make it ahead of time for a family gathering.
I’m wondering the same thing, trying to prep some freezer meals for busy times ahead!
Freeze away!!!
YUM YUM YUM!!! I made this Best Meat Lasagna – Gluten, Dairy and Egg Free recipe on my son’s birthday party and people RAVED about it! I made it per your directions and it was wonderful. I even gave you credit for making me shine! THANK YOU!
Anna I am so happy to hear this!!! I love that lasagna too and it makes me over-the-moon that your friends liked it!
I made this with a combination of cashew ricotta (all they had at the market) and sheep milk ricotta–I didn’t want a super-cheesy lasagna so this allowed me to reduce the dairy. It came out great.
Awesome Susan!! so glad to hear that!
I made this a couple of months ago and it was better after we froze the leftovers. I think that’s because I did not cook the lasagna sheets long enough for them to soften more. It tasted great and was a big hit with the kids. I plan on making it again this weekend.
What would you suggest for making this meatless?
Mushrooms would be great Karen!
This was the best lasagna recipe I’ve ever made! It tasted exactly like REAL lasagna without having several major allergies and being high in protein. Amazing job, Heather! I can’t wait to try more of your recipes 🙂
Thank you so much Josh!
This recipe was delicious!! I was skeptical since my traditional lasagna is loaded with 4 types of cheese!! We just found out my son is dairy free so I am still navigating the world of dairy-free. He wanted lasagna for his birthday and I tried this one. We are all loving it!! Thanks for creating a delicious recipe.
Happy to hear that Elise! thank you 🙂
Made this for Easter dinner for those wanting something a little healthier. It was awesome! Thank you for this recipe!
where on earth did you find an almond ricotta?! what brand?
You can make your own: https://heatherchristo.com/2018/03/19/how-to-make-almond-ricotta/
or Kite Hill sells it at Whole Foods!
I noticed in the comments that you said this recipe can be frozen for make ahead meals. Would you suggest freezing it before or after it’s cooked? This looks delicious can’t wait to try!
I would freeze it before it is cooked!
This was really good. I will definitely make this a regular. So glad i now know about almond milk ricotta!
Is there an easy way I can figure out the calories for this recipe? I’d love to try it, but I’m trying to lose some weight.
Hi Laurie- I would just use a free nutrition app and input the ingredients.
is there a substitute for the almond ricotta I am allergic to almonds
absolutely- you could use regular ricotta of course, or if there was another nut that you were not allergic too (cashews?) that would work as well. If all nuts and dairy are off the table, maybe look into a soy replacement?
How many calories are in this recipe
This is a wonderful recipe! I have the restricted diet but my husband does not. He and I both raved over this lasagna. Will definitely make it again. Thank you for providing me a delicious dish.
Thank you for posting a nice receipe for Lasagna.
I didn’t follow it exactly, but then again I don’t think I’ve ever headed any advice as exactly stated.
Keep up the good works,
Handy Randy, Bloomington, Ind.
Where did you find your gluten free lasagna noodles?
I found mine at my local grocery store, but they are definitely on Amazon too? Maybe try Whole Foods?
I just found this recipe and I’m excited to try it!
I was wondering if it might be possible to sub fresh spinach for the frozen. And thoughts? Thanks!
I think that would be great if you get rid of extra moisture first!
I made this yesterday for our family and it was a huge hit!! So delicious. I used Le Veneziane Gluten-free Corn and Rice Lasagna Noodles (found on Amazon). We find the taste and texture to be much better than the others we’ve tried. I cooked them til al dente first. I added dollups of Miyoko’s Vegan Mozzerella (cashew-based, bought at Whole Foods) on top at the end of baking and put under the broiler to melt it. Thanks so much for a great recipe. A keeper!
This says dairy free but ricotta is dairy 🙁
Hi Brittany! Sorry if this was confusing, It’s ALMOND ricotta- faux ricotta made from almonds!
Can I substitute tofu for almond ricotta? I have an almond allergy!
I have not tried this but please let me know if it works well~!
This is a great recipe! Making it for second time in 2 weeks.
AWESOME! thanks Dave!
I very rarely leave reviews, but I needed to thank you for this recipe…it is incredible. I’ve recently discovered an intolerance to dairy, eggs, and gluten and have been re-learning how to cook. It felt so good to have a comfort food again!
I substituted cashew ricotta for almond ricotta and substituted a mix of ground buffalo and soy chorizo for the meats (I also have intolerances to beef and almonds). I topped it off with some vegan mozzarella cheese and it was amazing! My husband raved about it also (which was a big deal since he thought the whole idea of a gluten free, dairy free, beef free lasagna was ridiculous.)
Thanks again for the recipe!!
This makes a lot! Will leftovers freeze okay? Thanks.
yes absolutely!
How long do you leave lid on meat sauce and let it cook?
Great catch Erica! at least 20 minutes and up to several hours!
Hi Heather.
This lasagna is amazing. Along with been gluten free I can’t eat onions or garlic so just put in the greens off the scallions. I couldn’t find Italian sausage so just bought sausage meat and made it myself. The dish was bursting with flavour and can’t wait to make it again. Everyone in the house loved it.
I am so happy to hear that Brendan! Thank you!
Can this be made ahead and frozen?
Hi Melody- I have not done that myself, but there is no reason why not! Just let it thaw and then bake until hot and bubbly!
I couldn’t find the almond ricotta but substituted vegan cream cheese and vegan mozzarella mixed with the thawed, drained spinach and omitted the garbanzo bean juice and it turned out great!
Love to hear that!!! I have a recipe for the ricotta with a video on my site!
https://heatherchristo.com/2018/03/19/how-to-make-almond-ricotta/
I followed this mostly, used jar marinara and mushrooms instead of carrot/celery, still came out so incredibly delicious!!! I will make again! My first time using the kite hill ricotta, so good and I didnt miss the dairy at all. Thanks for the recipe!
Easy to make, beautifull and so delicious. Everything is perfect. I love this dish. Thanks you for sharing.
I think this is the best dish I’ve ever made. Everyone in my family says so. That’s great. Thanks you!
that is awesome! thank you!
We’ve made this twice now. It is delicious!
Believe it, everyone. This lasagna is amazing! I served it tonight to at a dinner party and all my guests raved and went back for seconds!
Look so tasty. It makes me think about the warmly dinner atmosphere gathering with family. Thank you for the posts!
This was my first time making lasagna in general–let alone gluten free, it WAS amazing! Not going to lie, ate it for dinner and even for breakfast today! That good! Thank you!
That’s an amazing recipe. I have to try it tonight for my family. Thanks for your sharing and love your site
We made this recipe yesterday. My family really love it. Thank you for sharing your easy to make.
Thank you Jason! So happy you enjoyed it!
I made it exactly as the recipe said and it is total delicious perfection! You are amazing! Thank you!
I made this lasagna a week ago, and it was gone in two days. Couldn’t even freeze any, everyone just gobbled it up. I will DEFINITELY make this again, and I highly recommend. 10/10.
I am so happy to hear that!!!
It looks so acttractive I see. Thank you for your sharing much!
it’s not really worked to me at the first time but I did it so well 2 or 3 times, Thank you much for sharing!
I made this for Christmas Eve last year and I’ve literally been thinking about it all year – it’s that good! I’m going to make it again tomorrow. Can I prep it ahead of time and just let it sit overnight or would that make the noodles too soggy? Thanks so much!
Hi Heather,
I just bought your book Pure Delicious thinking it would have your The Best Meat Lasagna- dairy and gluten free.
Do you have your Best Meat Lasagna in a different book? I really liked the recipe.
Hi Melissa! It is just here on the blog! but thanks for purchasing the book- you should try the spaghetti and meatballs recipe- its awesome!