Gluten Free No Boil Lasagna Recipe
Prep time
Cook time
Total time
Gluten free no boil lasagna noodles combine with spinach, ricotta cheese, red sauce, and parmesan cheese for a delectable dish
Recipe type: Gluten Free No Boil Lasagna
Cuisine: Italian
Serves: 8 servings
  • 1 box Heartland gluten free no boil lasagna noodles
  • 10 ounces ricotta cheese
  • 2 and ½ cups shredded mozzarella, divided
  • 1 and ¼ cup parmesan cheese, divided
  • 24 ounce jar of red marinara sauce, your choice
  • 1 teaspoon dried red pepper flakes
  • 1 package (9 or 10 ounce) of chopped frozen spinach, thawed
  • 1 egg
  1. Preheat oven to 350 degrees.
  2. Drain thawed spinach well and tightly squeeze moisture out of spinach with lint free kitchen towel or paper towels.
  3. In a medium bowl, add prepared spinach, the ricotta cheese, 1 cup of the mozzarella, ½ cup of the parmesan cheese, the red pepper flakes, and the egg, and mix thoroughly.
  4. Spray a 9 X 13 baking dish with cooking spray.
  5. Layer 1 cup marinara sauce, 1 layer of lasagna noodles (four noodles fit perfectly), then another cup of the marinara sauce, then half of the cheese and spinach mixture. Sprinkle with ½ cup of the mozzarella cheese and ¼ cup of the parmesan. Add another layer of noodles, another cup of the marinara sauce, the remaining cheese and spinach mixture, and another ½ cup of mozzarella cheese and ¼ cup of parmesan. Add last layer of noodles, the remaining marinara sauce, and sprinkle with remaining mozzarella cheese and parmesan cheese. Add extra mozzarella cheese if desired.
  6. Cover dish tightly with foil and bake at 350 for 40 minutes. Uncover and bake 15 minutes longer, until cheese on top is nicely browned and bubbly.
  7. Let stand at least 10 minutes before serving.
Recipe by GINGER WROOT at