Gluten Free Pizza Lasagna

Garfield has met his match with this gluten free pizza lasagna! Layers of melted mozzarella, marinara, pasta, and veggies. Plus, it's loaded with your favorite pizza toppings!

Many years ago, I had lasagna pizza at a restaurant- and while not the healthiest, it was absolutely amazing! Soft bread dough layered with pasta, cheese, and sauce- it was the most delicious carb overload!

Now, I've tried to bring the best parts of pizza (so basically everything!) to the beloved casserole dish.

This is the ultimate comfort food! Pizza + cheesy lasagna! The best of both worlds!

Pizza Lasagna Toppings

  • Pepperoni
  • Green Peppers
  • Olives
  • Mushrooms
  • Parmesan Cheese
  • Ricotta Cheese
  • Oregano
  • Basil

Gluten Free Lasagna with Pepperoni and Sausage

Ingredients in Gluten Free Pizza Lasagna

  • Ground Beef
  • Ground Italian Sausage
  • Pepperoni
  • Mozzarella Cheese
  • Zucchini
  • Onion
  • Bell Peppers
  • Marinara Sauce
  • Gluten Free Lasagna Noodles
  • Oregano
  • Olive Oil


Lasagna Tips & Variations

  • Gluten free noodles tend to be shorter. Think about this when choosing your baking dish and thinking about how many layers you want to make.
  • Consider using a béchamel sauce.
  • Add a layer of ricotta.
  • Use cottage cheese in place of ricotta.
  • Use both a red and white sauce.
  • Make it spicy! Add some crushed red pepper flakes.

Gluten Free Pizza Lasagna with Pepperoni

What goes on the bottom of a lasagna?

Depending on who you ask, you might get a slightly different answer. I always begin with a little sauce on the bottom. This helps to ensure that your noodles won't stick or burn on the bottom. Next, I have a layer of noodles to help hold the dish together when served.


How many layers should lasagna have?

The answer to this will completely depend on who is asked! I say 3 layers is the perfect amount. That's enough pasta to help the layers stay together when served, but not feel like you're only eating pasta.

Storing Lasagna Pizza

A cooked lasagna will last in the fridge for 4-5 days. A baked or unbaked full casserole can also be stored in the freezer for 2 months. Then, simply thaw in the fridge overnight and bake the next day.


What's the best way to reheat lasagna?

For the best results, I recommend reheating lasagna in the oven. An air fryer or the microwave will also work, though the finished product may be a little drier or soggier.

Slice of Gluten Free Lasagna with Pepperoni and Vegetables

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Gluten Free Pizza Lasagna

Garfield has met his match with this gluten free pizza lasagna! Layers of melted mozzarella, marinara, pasta, and veggies. Plus, it's loaded with your favorite pizza toppings!



  • 1 lb. ground beef
  • 1 lb. ground Italian sausage
  • Olive oil
  • 3 medium zucchinis, diced
  • 1 large onion, diced
  • 3 - 4 medium bell peppers, diced
  • Salt and pepper
  • Dried oregano
  • 1 1/2 jars of marinara sauce (about oz.)
  • 10 oz. gluten free lasagna noodles
  • 3-4 oz. pepperoni slices
  • 8 oz. fresh mozzarella, sliced
  • 2 c. mozzarella, shredded
  • In a large skillet, brown the ground beef and Italian sausage. Season with salt and pepper. Then, remove and set aside. Next, use the same skillet to sauté the zucchini, onion, and bell peppers. Add 1 Tbsp. of olive oil as needed. Season with salt, pepper, and 1 Tbsp. of dried oregano.
  • Optional Step: Meanwhile, bring a large pot filled halfway with salted water to a boil. Add the noodles and cook for 7-9 minutes, until al dente. Then, drain. (I used an oven-ready version, so I did not need to boil the noodles first.)
  • Preheat the oven to 375 degrees.
  • In a large baking dish, create layers of pasta, beef/sausage, veggies, marinara sauce, mozzarella, and pepperoni. I always begin with nonstick spray and a thin layer of marinara sauce. I like to use about 1 cup of shredded mozzarella for the first layer, then sliced mozzarella for the middle layer. Finally, sprinkle the top with the remaining cup of shredded mozzarella cheese and sprinkle with dried oregano.
  • Bake for 20-25 minutes, covered. Then, remove the foil and bake for an additional 20 minutes.


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