Gluten-free lasagne made easy using cauliflower gnocchi! These soft, doughy gnocchis replace the traditional lasagne sheets for a lightened-up version of the classic pasta dish. With simple ingredients like tomato sauce and cheese, this recipe couldn’t be easier to make.
Not only is this the perfect gluten-free alternative to traditional lasagne, it also doesn’t require prep-work like pre-baking the lasagne sheets, it’s seriously as simple as dumping everything into a baking dish and letting it bake to perfection in the oven! Serve it with a salad or veggie on the side and it’s a delicious, easy dinner that everyone can enjoy.
What is Cauliflower Gnocchi and where can I buy it?
Cauliflower Gnocchi came on the scene and took it by storm! For many gluten-free individuals, it was the first easily-accessible version of gnocchi that they could eat. Cauliflower gnocchi was first sold in Trader Joe’s, but there are now many brands making their own versions at different grocery stores.
Cauliflower gnocchi is pretty much exactly what it sounds like- gnocchi made from cauliflower. Yes, cauliflower strikes again. It’s known to appear in rice, smoothies, desserts… the list goes on! And now gnocchi.
Albeit trendy, cauliflower gnocchi is actually pretty delicious. It is very close in taste and texture (almost identical, to be honest) as regular gnocchi, and depending on the cooking method, it can be enjoyed as soft and pillowy or a more crispy version.
How to Make Homemade Tomato Sauce
One of the other main components of this recipe is the homemade tomato sauce. You can totally skip this and just replace it with 28 oz. of jarred tomato sauce if that’s what you prefer or have on hand- but I am a huge fan of making my own tomato sauce.
First, it’s so easy. It’s seriously as simple as combining peeled or crushed tomatoes with your favorite spices and herbs. Plus, it’s way tastier than jarred tomato sauce. Ever since I started making my own, I haven’t been able to go back to the jarred stuff, because it just doesn’t taste nearly as good!
You can use any combination of fresh or dried spices and herbs, like: thyme, oregano, crushed red pepper flakes, basil, Italian or Tuscan blend, garlic powder, onion power, sage or fennel.
History of Lasagne
Although this recipe is a far cry from the traditional lasagne dish, I always like to include a bit of a history lesson as part of my recipe development process as a way to pay homage to the origination of the dish.
I wasn’t all too surprised to find out that lasagne originated in Italy during the Middle Ages, and has been traced back to the city of Naples. I was surprised, however, to learn that traditional lasagne of Naples is layered with ingredients like sausage, meatballs, hard-boiled eggs and a meat sauce. Definitely different than the versions I’ve had here in the U.S.!
Authentic lasagne typically involves much more time and care than this gluten-free lasagne version, with a bechamel sauce and inclusion of ingredients like spinach and other vegetables into the dough, so that the lasagne sheets are actually green in color.
I SERIOUSLY need to make my way to Italy!
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Looking for another fall recipe? Try out my Creamy Dairy-Free Butternut Squash Soup!
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Gluten-Free Lasagne with Cauliflower Gnocchi
- baking dish
- large bowl
- 2 bags cauliflower gnocchi
- 28 oz. crushed or peeled canned tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Italian seasoning
- 8 oz. shredded mozzarella
- 1/2 cup grated parmesan cheese
- 8 oz. whole milk ricotta
- Preheat the oven to 350 degrees fahrenheit.
- In a large bowl, combine the 28 oz. crushed or peeled tomatoes, 1 tsp salt, ½ tsp black pepper, 1 tbsp Italian seasoning, 1 tsp garlic powder, & 1 tsp onion powder. Mix to break up large clumps in the tomatoes.
- In a large baking dish, spread ½ the tomato sauce in the bottom of the dish. Then, spread all of the cauliflower gnocchi in a layer.
- Spread ½ the ricotta cheese and sprinkle ½ the mozz and parmesan on top.
- Pour the rest of the tomato sauce on top with the remaining cheese.
- Bake, covered, for 50 minutes. Uncover and bake for the remaining 10, broiling on high at the end to brown the top if desired.