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gluten-free lasagne with cauliflower gnocchi

Gluten-Free Lasagne with Cauliflower Gnocchi

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.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine American


  • 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.
Keyword cauliflower gnocchi, gluten-free, lasagne