Dinner, Freezer Friendly, Gluten Free, Grain Free, Lunch, Recipes

Recipe: Gluten Free Sausage & Pepper Lasagna

IMG_0454This one is at the top of the list for our family favorites. Like many pasta dishes, it can be difficult to recapture the flavors and textures of pre-GF days, but this lasagna seems to evoke positive comments with practically every bite! One piece is very filling, but in this family, we go back for seconds…and then plan some extra exercise to work it off. Although you make the lasagna noodles from scratch, it is incredibly easy and only requires some parchment paper and a rolling pin to make it happen! The finished product freezes well, so if you like it, freeze individually wrapped pieces for a quick meal another time – IF there are any leftovers.

Gluten Free Sausage & Pepper Lasagna

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: One 8x8 Pan

Serving Size: One sixth seems to be a very filling serving

Gluten Free Sausage & Pepper Lasagna

Always double check your ingredients for Gluten Free status before using!

If cross contamination is a concern,click HERE to check out my favorite organic and gluten free spice company!

Need more info on ingredients? Click HERE to learn more about them and get tips on how to find them at reasonable prices.


    Sausage & Peppers Layer
  • 1/2 lb. Italian Sausage (No Casing)
  • 1/2 teaspoon Italian Seasoning
  • 1/2 Onion, Diced
  • 1/2 Green Pepper, Diced
  • 3 Mushrooms, Chopped (Optional)
  • 2 Garlic Cloves, Minced
  • Cheese Layer
  • 1 1/2 Cups Greek Yogurt
  • 3 Eggs
  • 3/4 teaspoon Garlic Powder
  • 1/2 teaspoon Salt
  • 1 Cup Parmesan Cheese, Shredded
  • Lasagna Noodles
  • 1 1/3 Cup Almond Flour
  • 1 1/3 Cup Tapioca Flour
  • 1/2 teaspoon Salt
  • 2 Eggs
  • 2 Yolks
  • Other
  • 1 Jar Spaghetti Sauce, Fresh or From a Jar
  • 1 Cup Parmesan Cheese, Shredded


  1. Saute sausage and pepper ingredients until all liquid from the vegetables has cooked off. When done, let it sit until you’re ready to assemble the lasagna.
  2. While sausage is cooking, combine all of the cheese layer ingredients, whisking until combined. Set aside.
  3. To make the noodles, combine all ingredients and knead into a soft ball of dough.
  4. Divide dough into three equal pieces. You’ll be rolling out each piece of dough into a single sheet to fit your pan (not strips like traditional lasagna).
  5. Between two pieces of parchment paper, roll one piece of dough about to the size of the pan you are using. To cut to size, place the pan on top of the rolled dough that's still between the parchment, lift the edges of the parchment around the pan and cut the dough that's sticking out beyond the pan. Place the scraps in the areas on the dough that didn't get rolled out far enough and roll it a little more - you should now have a sheet of dough to custom fit the bottom of your pan.
  6. Place a few tablespoons of sauce in the bottom of your baking pan, then peel the dough off of the parchment, and set the dough in the bottom of the pan.
  7. Place half of the sausage mixture on top of the noodle, then gently spread half of the yogurt cheese mixture over the sausage, gently pour about 1/2 cup of the sauce over the yogurt cheese layer, then sprinkle with 1/3 of the extra parmesan cheese.
  8. Roll out another piece of the dough and follow step 7.
  9. Roll out the last piece of the dough, place on the lasagna, cover with a generous amount of sauce and sprinkle with remaining parmesan.
  10. Cover top of lasagna with foil. Place the pan on a baking sheet on the center rack of preheated 375 degree oven.
  11. Bake 45 minutes. Pull back foil and see if the top has puffed up a little (from the noodles cooking) and the sauce is bubbling. If necessary, cook covered another 10 minutes or so.
  12. Let sit for 10 minutes or longer to set the cheese and for easier removal from the pan.


Possible substitutes: Ground beef for the sausage, ricotta for the yogurt; and can use your favorite spaghetti sauce (I prefer marinara).


Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.