easy gluten free sheet pan lasagna (50 minutes, one pan)
all the cozy lasagna vibes with half the effort!
Okay so I had a late night idea and I literally could not let it go. The second Fletcher went down for his nap the next day I ran to the kitchen and filmed this one. And honestly that is one of my favorite ways to cook because it means dinner is already done by the time Andrew gets home from work. No starting from scratch at 7 PM. No standing over the stove tired. Just heat it up and eat. SO ideal for busy nights!
Here is something I never told anyone. I hated lasagna as a kid. Like genuinely hated it. Specifically those dried out crunchy edges with the crispy sauce baked into them. I thought they were the worst part of the whole dish. And now? Those are literally my FAVORITE bites. The crispiest most browned edges are what I live for and this sheet pan version gives you MORE of those edges than a traditional lasagna ever could. So if you are a crispy edge girlie like me, this one was made for you. This easy gluten free sheet pan lasagna uses gluten free lasagna noodles and is celiac safe as long as you check the labels on your vodka sauce, pesto, and breadcrumbs before you start. The rest is naturally gluten free!
I used gluten free lasagna noodles and gluten free breadcrumbs for my chicken cutlet.
See me make this recipe on instagram!
This is just 1 of 5 recipes on this weeks meal plan! Check it out here!
Make It Even Easier | Busy Mom Shortcuts
Make this up to 24 hours before you need it! Boil the noodles, assemble everything on the sheet pan, cover with aluminum foil and refrigerate. When you are ready just pop it in the oven. You may need to add up to 10 extra minutes of bake time since the pan will be cold going in. Dinner is basically already done!
Buy your vodka sauce and pesto from the store instead of making them from scratch. I use the Wegmans vodka blush sauce and the Wegmans fresh pesto and both are SO good. Any store bought pesto works here too including a red pepper or tomato pesto if you want to switch up the flavor. Raos makes a great one!
Make the chicken cutlet in the air fryer instead of pan frying. Just pound the chicken, dip it lightly in Aleias gluten free seasoned Italian breadcrumbs with no egg needed, and air fry at 390 degrees for about 15 minutes. SO easy and SO crispy!
Cook Smarter, Not Harder
Cook your gluten free lasagna noodles 2 to 3 minutes LESS than the package directions say, whether you are using regular or no boil gluten free noodles. You want them al dente because they will keep cooking in the oven with the sauce. This is the single most important step for avoiding mushy noodles! Right after draining, drizzle them with the tiniest amount of olive oil so they do not stick together while you assemble.
Do not stress if your noodles break while boiling. Gluten free noodles break SO easily and it is always frustrating but here is the thing — broken noodles are actually perfect for this recipe. They are easier to spread across the sheet pan and honestly you cannot tell the difference once everything is sauced and baked. Zero stress!
For the ricotta dollops, think of it like white pizza. You do not want ricotta in every single bite, just pockets of it here and there. Aim for about 3 large spoonfuls of plain ricotta and 3 large spoonfuls of pesto ricotta scattered across the pan. You can do them in a 2 by 2 by 2 pattern or just random. It does not have to be perfect at all!
You know it is done when the cheese is melted and browned with those gorgeous brown spots like pizza on top, and the edges are crispy enough that you can actually feel the crunch when you touch them. I wanted to pull mine out of the oven about three times because I was being so impatient but I am SO glad I waited!
Use a jelly roll sized sheet pan for two servings. It is smaller than a standard half sheet pan and makes the perfect amount. Double the recipe and use a full size sheet pan to feed more people. Single serving? Your air fryer pan works perfectly!
Make It Your Own
Make sure your lasagna noodles are labeled certified gluten free. Regular lasagna noodles contain wheat and are NOT celiac safe. Any brand of gluten free lasagna noodles works here including no boil varieties. Just remember to still boil them for 2 to 3 minutes less than the package says no matter what!
For dairy free, swap the mozzarella for your favorite dairy free shredded or sliced cheese and use any soft dairy free cheese in place of the ricotta.
For a high protein option, blend ricotta with cottage cheese for a high protein option that is SO creamy and delicious.
You can swap the vodka sauce for marinara, arrabbiata, or a plain unseasoned tomato sauce with your own seasoning added. All work great here!
Pesto swaps are endless! Use classic basil pesto, red pepper pesto, or tomato pesto depending on what you love. Raos makes a great jarred option or you can make your own at home.
Want to make this vegetarian? Just skip the chicken cutlet entirely! The lasagna is completely delicious on its own.
easy gluten free sheet pan lasagna
gluten free | dairy free option | nut free | vegetarian option
serves 2 | total time 50 min | one pan
Ingredients
1 box gluten free lasagna noodles
1 jar Wegmans vodka blush sauce (or any gluten free vodka or marinara sauce)
1/2 cup pesto (Wegmans fresh pesto, Raos, or homemade)
2 cups ricotta cheese (or dairy free soft cheese)
1 ball fresh mozzarella, torn into pieces (or dairy free shredded cheese)
Drizzle of olive oil
Salt, pepper, garlic, and fresh basil for topping
Optional chicken cutlet:
1 to 2 chicken breasts, pounded thin
Aleias gluten free seasoned Italian breadcrumbs
Olive oil spray
Directions
Preheat your oven to 400 degrees.
Cook 1 box of gluten free lasagna noodles according to the package directions but stop 2 to 3 minutes early so they stay al dente. They will keep cooking in the oven! Drain well and drizzle immediately with a tiny amount of olive oil so they do not stick together. Do not worry if some noodles break — that is totally fine and actually easier to work with!
Add 1 jar of vodka sauce to the drained noodles and gently mix to coat everything evenly.
Line a jelly roll or standard sheet pan with parchment paper. Spread the sauced noodles evenly across the pan.
In a small bowl mix 1 cup of ricotta with 1/2 cup pesto until combined. Add 3 large dollops of plain ricotta and 3 large dollops of pesto ricotta across the pan. Think of it like white pizza — scattered pockets of ricotta, not spread evenly across every inch!
Tear 1 ball of fresh mozzarella into small pieces and scatter over the top.
Drizzle lightly with olive oil and sprinkle with salt, pepper, garlic, and fresh basil.
If making the chicken cutlet, pound 1 to 2 chicken breasts thin, dip lightly in Aleias gluten free breadcrumbs (no egg needed!), spray with olive oil, and air fry at 390 degrees for about 15 minutes until golden and crispy. Slice and layer on top of the assembled lasagna.
Cover the pan with foil and bake for 30 minutes. Remove the foil and bake another 15 minutes until the cheese is melted with brown spots on top and the edges are crispy to the touch.
Let rest for a few minutes, slice into portions, and serve!
For Your Little Ones
If you want to serve this to a toddler I would set aside a few plain boiled noodles before adding the sauce and serve those with a tiny bit of plain ricotta on the side. Skip the pesto for little ones and keep it simple and mild! Fletcher is still dairy free so we skipped this one for him this week.
Make It, Save It, Reheat It
You can assemble this entire recipe up to 24 hours ahead of time! Boil the noodles, layer everything on the sheet pan, cover tightly with aluminum foil and refrigerate. When you are ready to bake just add up to 10 extra minutes since the pan will be going in cold.
Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
Reheat in the oven for best results so the edges stay crispy. Low and slow is the move here!
The parchment paper does not make the pan spotless but it makes scooping out portions SO much easier and prevents the noodles from sticking to the bottom. Worth it every time!
This makes a perfect make ahead dinner for busy weeks. Film it during nap time, refrigerate it, and just heat it up when Andrew gets home. Highly recommend!
More Easy Gluten Free Dinners You’ll Love
If you loved this one here are a few more easy gluten free dinners for cozy nights in!
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