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You can make a gluten-free grain-free paleo friendly lasagna with CAPPELLO'S no-bake noodles. This thirteen layer gluten-free pumpkin lasagna is DELICIOUS. | chewthisup.com

I love Lasagna. No, wait – I adore Lasagna. I DREAM about Lasagna. And, this 13 Layer Gluten-Free Pumpkin Lasagna is a favorite in my home. I’ve been making this recipe for over 10 years, and now I’m sharing it with you. 

 

I want to share some lasagna secrets with you – 

 

You NEED to use FRESH Mozzarella.  

It will provide more dairy flavor and more texture. You can easily throw in a 4-ounce FRESH mozzarella ball in the processor. You don’t need to worry about grating the cheese. 

 

Sausage will yield a TASTIER sauce…

Sausage will yield a tastier and more flavorful sauce. You can use sweet or spicy sausage. But, use sausage. I used Italian Spicy Sausage in this recipe. 

 

 

NO BAKE NOODLES are preferred 
 
I use CAPPELLO’S Lasagna No Bake Noodles. They are grain-free, gluten-free, and paleo friendly. You can read more about CAPPELLO’S on their website and on Amazon. They are more expensive than most lasagna noddles, but this recipe only uses one-fourth of the package. The lasagna noodles come in long sheets so you can cut them to fit perfectly in your pan. 
 
Fresh or Dried noodles can often be mushy or dry after the lasagna is baked. CAPPELLO’S no-bake lasagna noodles absorb sauce while they are cooking. 

 

PROCESS Cheese And Eggs Together

 
You want to process the ricotta cheese, mozzarella cheese, parmesan, and egg together for a creamy cheese mixture that will yield a delicious lasagna. 
You can make a gluten-free grain-free paleo friendly lasagna with CAPPELLO'S no-bake noodles. This thirteen layer gluten-free pumpkin lasagna is DELICIOUS. | chewthisup.com

This 13 layer gluten-free pumpkin lasagna is: 

Spicy

Cheesy 

Flavorful 

Hearty 

Gooey 

Savory 

If you try this lasagna, let me know. You can leave a comment or take a quick photo and tag it #glutenfreeanytimeanywhere on Instagram

Time to eat ANOTHER SLICE. Lorally…

 

Print

Thirteen Layer Gluten-Free Pumpkin Lasagna


  • Author: Chew This Up
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 70 minutes
  • Yield: 0 slices

Ingredients

Pumpkin Puree

  • ½ cup pumpkin puree (drained)
  • 1 egg
  • ¼ teaspoon salt
  • 1/8 th teaspoon ground pepper

Sauce

  • 3 Tablespoons olive oil
  • Small onion (finely chopped (1 cup))
  • 4 cloves garlic (minced)
  • Half pound spicy Italian sausage ((casing removed))
  • ½ cup red wine
  • 14.5 ounce can tomato sauce
  • ¼ cup finely chopped herbs ((used parsley))
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper

Cheese Mixture

  • ¾ ounce package basil ((21 grams, stems removed))
  • 4 ounces fresh mozzarella
  • ¼ cup fresh ricotta cheese
  • ¼ cup parmesan cheese
  • 1 egg
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Zucchini, Noodles, Additional Cheese

  • 1 small-medium zucchini (sliced 1/8”th inch think rounds)
  • about 3-4 ounces grain free gluten-free lasagna sheets ((used Cappello’s Lasagna no bake noodles))
  • 2 ounces fresh mozzarella grated from a ball
  • 2 ounces Parmesan cheese

Instructions

  1. Heat the oven to 350 degrees.
  2. Place pumpkin puree in a fine sieve over a small bowl and set aside.
  3. Heat olive oil in a large pan over medium heat. Add onion and saute until translucent, 5 to 6 minutes, and then add garlic, about 2 more minutes. Add the sausage, break up into smaller pieces with a spoon, until browned, about 6 minutes. Pour in the wine, cook and reduce by half. Stir in tomato sauce, fresh herbs and season with salt and pepper, and reduce to simmer. Cover pan with lid and reduce heat to low. Simmer for about 15 minutes, stir occasionally.
  4. Add 1 of the eggs to a small bowl with the strained pumpkin puree and mix together. Season mixture with salt and pepper.
  5. In a processor, pulse basil until chopped, and turn off. Add mozzarella, ricotta, parmesan, remaining egg, ¼ teaspoon salt and ¼ teaspoon pepper. Process ingredients until combined, but still chunky.

Build Lasagna:

  1. Thin Layer of Sauce
  2. Noodles
  3. Half of Pumpkin Puree Mixture
  4. Zucchini Rounds, layered 5 rounds across X 3 round high
  5. Half of Cheese Mixture
  6. Sauce
  7. Noodles
  8. Half of Pumpkin Puree Mixture
  9. Zucchini Rounds, layered 5 rounds across X 3 round high
  10. Noodles
  11. Half of Cheese Mixture
  12. Sauce
  13. 2 ounces Fresh Grated Mozzarella and 2 ounces grated parmesan
  14. Bake Lasagna uncovered for 30-35 minutes, until bubbly. Allow lasagna to cool for up to 10 minutes before slicing and serving.

Notes

Kitchen Tools- Fine Sieve, Small bowls, Large Pan, Food Processor, Nonstick Loaf Pan 1 Lb. – 8 ½ X 4 ½ X 2 ¾

Notes- Capello’s lasagna noodles are gluten-free, grain free and paleo friendly.

Are you looking for more gluten-free recipes?

Check out the gluten-free recipe category, gluten-free drinks, and product review category.

You can make a gluten-free grain-free paleo friendly lasagna with CAPPELLO'S no-bake noodles. This thirteen layer gluten-free pumpkin lasagna is DELICIOUS. | chewthisup.com

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Hi, I’m Lorally! I love pasta bowls, pizza, and Dr. Pepper. And, my Boston Terrier, Lola B. I wear all the “hats” at Chew This Up.

Did you make a recipe? Tag @glutenfree.anytime_anywhere and use #glutenfreeanytimeanywhere. Or, email me at [email protected]. I want to hear from you.

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