Gluten Free Lasagna Soup

For a healthy and comforting, one-pot dinner- check out this gluten free lasagna soup! No layering required.

Let me introduce you to Garfield's new favorite soup!

That crazy cat with a love for only one thing- layers of meat, pasta, and cheese! Traditional lasagna takes hours to prepare and at least an hour to bake. The results are delicious, but that is a lot of time to spend making just one meal. First, you have to cook everything before you bake it all-together. Plus, most versions don't use many vegetables. Instead, let's stick with all of the flavors we love, but save ourselves some time!

Now, we can have healthy, hearty lasagna in a comforting soup. This easy dinner creates 10 large servings, using only one pot. Oh, and there's no layering required.

Now, when it comes to soup, I like to really LOAD in the veggies. That's the point of eating soup, isn't it??? Well, ok...maybe not for everyone. Other lasagna soup recipes may call for just onion and garlic. Not this gal! My version is brimming with healthy veggies; but, they are not soggy. I sautéed the onions, peppers, and garlic. I also sautéed and air fried some of the diced zucchini. Both worked out well, but I slightly preferred the air fried variety. Also, only add the softer sautéed veggies back to the pot at the end. This will keep the veggies from overcooking and becoming mushy.

I guess you could leave out most of the veggies and serve with a side salad. And, you could boil the noodles and then add them to the pot...but why bother? Let's just cook them in the warm soup liquid. You can even use oven-ready noodles. Add the pasta at the very end, so the noodles will not overcook and become mushy.

I stirred the ricotta into the soup, but you could also save and allow each person to add their own. The same goes for the mozzarella and Parmesan.


Lasagna Soup Variations:

Ground Meat: beef, sausage, chicken, turkey, meatless

Veggies: Onions, garlic, bell peppers, zucchini, eggplant, spinach, mushrooms

Sauces: Marinara, spaghetti, Bolognese, Alfredo, crushed tomatoes + salsa

Broth: chicken, beef, or veggie broth

Bowls of Gluten Free Lasagna Soup with Ricotta

Ingredients in Gluten Free Lasagna Soup

  • Ground Meat- Beef, chicken, turkey, sausage
  • Olive Oil
  • Onion
  • Bell Peppers
  • Garlic
  • Zucchini
  • GF Lasagna Noodles
  • Marinara Sauce
  • Chicken Broth
  • Italian Seasoning
  • Oregano
  • Ricotta Cheese
  • Mozzarella and/or Parmesan


Is lasagna better with ricotta or cottage cheese?

This is mostly a matter of personal preference. Ricotta is commonly used in ravioli, cheesecake, cannoli, and lasagna. Ricotta is slightly sweeter and has less carbs. Cottage cheese has less calories, fat, and cholesterol. It also has more liquid and is lumpier. Ricotta is smooth with a slightly grainy texture. If you do opt for cottage cheese, consider straining for a smoother texture, similar to ricotta.

White bowl with gluten free lasagna soup

Craving more???

Gluten Free Lasagna Zucchini Boats

Hasselback Caprese Tomatoes

Gluten Free Veggie Pizza Casserole

Gluten Free Lasagna Soup

For a healthy and comforting, one-pot dinner- check out this gluten free lasagna soup! No layering required.



  • Olive oil
  • 1 lb. ground beef
  • 1 lb. ground chicken
  • 1 large onion, diced
  • 2 - 4 bell peppers, diced
  • 3 cloves of garlic, minced
  • 2 - 4 zucchinis, diced
  • 1 jar of marinara sauce (about 24 oz.)
  • 8 c. low-sodium chicken broth
  • 1 Tbsp. oregano
  • 2 Tbsp. Italian seasoning
  • 6 - 9 gluten free lasagna noodles
  • 8 oz. ricotta
  • 1 c. mozzarella and/or Parmesan
  • In a large saucepan, heat 1-2 Tbsp. of olive oil over medium heat. Brown the ground meat, cooking for 8-10 minutes. Season with salt and pepper. Remove and set aside.
  • In the same saucepan, heat 2 Tbsp. of olive oil over medium-high heat. Sauté the onion, bell peppers, and garlic for 5-8 minutes. Season with salt and pepper. Meanwhile, air fry the diced zucchini for 8-10 minutes. Spray with a little olive oil and season with salt and pepper. (Or you can sauté the zucchini in the saucepan before the other veggies. Then, remove and set aside.)
  • Lower the saucepan to medium. Then, add the marinara sauce, chicken broth, oregano, and Italian seasoning. Next, break up the noodles and add to the pan. Allow to cook for 7-10 minutes, until noodles are tender. Turn off the heat. Then, stir in the ricotta cheese and zucchini. Ladle into bowls. Finally, sprinkle with shredded cheese.


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