Gluten-Free Cheesy Pesto Lasagna

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This cheesy pesto lasagna with garlicky red sauce is amazing! Enjoy this gluten-free lasagna recipe, made with no-boil brown rice noodles for any dinner!


  • 1 lb ground beef
  • 2 tablespoons olive oil
  • 26 ounces tomato puree
  • 1/4 cup water
  • 2 tablespoons fermented garlic, minced
  • 5 fermented peperoncini peppers, diced
  • 1/4 cup fermented onion, minced
  • 1 sprig of fresh thyme
  • 1/4 cup fresh basil, chopped
  • 16 ounces brown rice lasagna noodles
  • 1 tablespoon butter
  • 1/4 cup pesto
  • 2 cups fresh spinach
  • 20 ounces of fresh mozzarella
  • 8 ounces crumbled feta


  1. Over medium heat in a medium pot, brown the ground beef. Drain off any excess fat, remove the meat from the pot and set it aside.
  2. Heat the olive oil in the same pot over medium heat. Cook the onions, garlic, and peppers until they begin to brown.
  3. Add the ground beef back in and mix well. Add 1/4 cup of water to deglaze the bottom of the pot.
  4. Add in the tomato puree, salt, thyme, and basil. Reduce the heat to low.
  5. Bring the sauce to a simmer and stir for about 15 minutes, then remove the thyme sprig.
  6. Preheat your oven to 375° F.
  7. Rub the sides and bottom of a large deep ceramic or glass pan with butter (should be about 13 by 9 inches and 3 inches deep). Add 1/2 cup of sauce to the bottom of the pan and evenly spread it out.
  8. You should get three layers of noodles with 16 ounces of lasagna noodles, so divide the remaining sauce, cheese, and spinach into thirds for even layers. (tip: I rinse the dry noodles with a little cool water before layering; this helps them bake better)
  9. Layer the lasagna, starting with the noodles, then sauce, then spinach, then mozzarella cheese. Repeat until you have three layers of noodles, sauce, spinach, and cheese, ending with cheese on top.
  10. Add the crumbled feta in with the top layer of cheese.
  11. Cover tightly with foil and bake for 45 minutes.
  12. Uncover and bake for 15 more minutes.
  13. Drizzle the pesto over the top of the lasagna. Allow it to cool for 15 minutes, then cut, and serve.


If you do not have fermented garlic, onions and peppers, just use fresh.

Keywords: pesto, cheese, lasagna