The Best Gluten-Free Lasagna with Mezzetta Basil Sauce & Homemade Balsamic Salad
- glutenfreemomofthr
- Nov 9, 2025
- 3 min read
There’s something so comforting about a bubbling pan of lasagna fresh out of the oven. It’s one of those meals that fills the kitchen with the best kind of smells — garlic, herbs, cheese, and that rich tomato sauce.
This gluten-free lasagna is a family favorite in our home. It’s hearty, flavorful, and made with simple, quality ingredients that anyone can find at the grocery store — Catelli gluten-free noodles, Mezzetta Basil Pasta Sauce, and a creamy ricotta-bechamel blend that gives each bite the perfect balance of cheesy and saucy.
And because no lasagna night is complete without something fresh on the side, we’re pairing it with a simple romaine salad tossed in a homemade balsamic Dijon vinaigrette that’s garlicky, tangy, and so easy to make.
Ingredients
For the Lasagna
1 family pack ground beef (about 2–2.5 lbs)
2 jars Mezzetta Basil Pasta Sauce
1 box Catelli Gluten-Free Lasagna Noodles (oven ready)
3 cloves garlic, minced (divided use)
1 ½ tsp Italian seasoning
1 ½ cups ricotta cheese
1 egg
1 tbsp fresh parsley, chopped (or 1 tsp dried)
1 cup shredded mozzarella (optional, for topping)
Salt and pepper, to taste
For the Bechamel Sauce
3 tbsp butter
3 tbsp gluten-free flour blend (like Bob’s Red Mill 1-to-1)
2 cups milk
Pinch of nutmeg (optional)
Salt and pepper, to taste
For the Salad
1 head romaine lettuce, chopped
1 cup shredded carrots
½ cucumber, sliced
1 cup cherry tomatoes
For the Dressing
3 tbsp olive oil
1 tbsp balsamic vinegar
½ tsp Dijon mustard
1 clove garlic, finely minced
Salt and pepper, to taste
Instructions
Step 1 — Make the Meat Sauce
In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat.Add 2 cloves of minced garlic and Italian seasoning, stirring for about a minute until fragrant.Pour in both jars of Mezzetta Basil Pasta Sauce, reduce heat, and let it simmer for 10–15 minutes.Season with salt and pepper to taste.
Step 2 — Prepare the Bechamel Sauce
In a small saucepan, melt butter over medium heat.Whisk in gluten-free flour and cook for one minute until slightly golden.Slowly add milk, whisking constantly until the sauce thickens (about 5–7 minutes). Season with salt, pepper, and a tiny pinch of nutmeg. Set aside.
Step 3 — Mix the Ricotta Filling
In a medium bowl, combine ricotta, egg, parsley, 1 clove of minced garlic, salt, and pepper.Stir until smooth and creamy. This adds extra richness and structure to the lasagna layers.
Step 4 — Assemble the Lasagna
Preheat oven to 375°F (190°C).Lightly grease a 9x13-inch baking dish.
Layer as follows:
Spread a thin layer of meat sauce on the bottom.
Add Catelli gluten-free noodles (oven ready)
Spread a layer of ricotta mixture, drizzle with bechamel, and top with meat sauce.
Repeat until you run out of ingredients, finishing with meat sauce and mozzarella on top.
Cover with foil and bake for 30 minutes.Remove foil and bake another 10–15 minutes until bubbly and golden.Let rest for at least 10 minutes before cutting.
Step 5 — Make the Salad
In a large bowl, toss together romaine, carrots, cucumber, and cherry tomatoes.
Whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a small jar or bowl until smooth and creamy.
Drizzle over the salad right before serving.
Serving Suggestions
Serve a warm, generous slice of lasagna with a side of the fresh balsamic salad.The rich, cheesy layers pair perfectly with the crisp greens and tangy dressing.
Mom Tip
Make two trays — one for tonight and one to freeze before baking. It reheats perfectly and makes busy weeknights so much easier.
Final Thoughts
This gluten-free lasagna is pure comfort food. The combination of savory beef, creamy ricotta, and smooth bechamel gives every bite a melt-in-your-mouth richness, while the basil pasta sauce adds just the right touch of brightness.
It’s one of those recipes that always earns seconds — and the best part? No one will even know it’s gluten-free.
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