Gluten-Free Lasagna with Cauliflower, Spinach, and Sausage
By Aran GoyoagaPublished on March 7, 2026
Time
1¾ hours, plus 30 minutes cooling
Yield
Serves 8
Ingredients
1 head cauliflower (2 pounds), cored and cut into ¼-inch-thick slices3 tablespoons extra virgin olive oil, divided2½ teaspoons kosher salt, divided6 tablespoons unsalted butter ½ cup white or brown rice flour 4 cups whole milk ½ teaspoon ground nutmeg 12 ounces frozen chopped spinach, thawed and squeezed dry1 ounce Parmesan cheese, grated (½ cup)1 pound hot italian sausage, casings removed4 cups jarred marinara sauce 12 gluten-free no-boil lasagna noodles, divided8 ounces block mozzarella cheese, shredded (2 cups)
Before You Begin
If a gluten-free dish is not a concern, you can make the recipe with all-purpose flour and any no-boil lasagna noodles.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Toss 1 head cauliflower (2 pounds), cored and cut into ¼-inch-thick slices; 2 tablespoons extra-virgin olive oil; and 1½ teaspoons kosher salt on baking sheet until cauliflower is coated, and spread to even layer. Bake until cauliflower is tender and edges are lightly browned, 25 to 30 minutes. Reduce oven temperature to 400 degrees.
- Meanwhile, melt 6 tablespoons unsalted butter in medium saucepan over medium-high heat. Add ½ cup rice flour and cook, whisking constantly, until thoroughly combined, about 1 minute (mixture should not brown). Gradually whisk in 4 cups whole milk. Increase heat to medium-high and bring to simmer, whisking frequently. Add ½ teaspoon ground nutmeg and remaining 1 teaspoon kosher salt. Reduce heat to medium-low and simmer, stirring occasionally and scraping bottom and corners of saucepan, until thickened, 5 to 7 minutes. Remove pan from heat and stir in 12 ounces frozen chopped spinach, thawed and squeezed dry, and ½ cup grated Parmesan.
- Cook 1 pound hot Italian sausage, casings removed, in 12-inch skillet over medium-high heat, breaking apart meat with wooden spoon, until sausage is no longer pink, about 5 minutes. Reduce heat to medium-low and stir in 4 cups jarred marinara sauce, scraping up any browned bits. Continue cooking until heated through, about 2 minutes.
- Grease bottom and sides of a 13 by 9-inch baking dish with remaining 1 tablespoon oil. Spread ½ cup sausage mixture over bottom of dish. Layer 4 gluten-free no-boil lasagna noodles in single layer over sauce, arranging noodles on top, overlapping slightly. Spread one-third of remaining sausage mixture (about 1½ cups) over pasta in even layer. Scatter one-third of roasted cauliflower over sauce, then spread one-third of spinach bechamel (about 1⅓ cups) over cauliflower and spread to even layer. Repeat process 2 more times using remaining 8 gluten-free no-boil lasagna noodles, lightly pressing noodles down into sauce when layering. Sprinkle top evenly with 2 cups shredded block mozzarella. Cover baking dish with parchment then aluminum foil.
- Bake lasagna for 30 minutes, then increase oven temperature to 450, remove parchment and aluminum foil, and continue to bake until top is browned and bubbling, about 10 to 15 minutes longer. Let lasagna cool for 30 minutes before serving. Slice and serve.
Time
1¾ hours, plus 30 minutes coolingYield
Serves 8Ingredients
1 head cauliflower (2 pounds), cored and cut into ¼-inch-thick slices
3 tablespoons extra virgin olive oil, divided
2½ teaspoons kosher salt, divided
6 tablespoons unsalted butter
½ cup white or brown rice flour
4 cups whole milk
½ teaspoon ground nutmeg
12 ounces frozen chopped spinach, thawed and squeezed dry
1 ounce Parmesan cheese, grated (½ cup)
1 pound hot italian sausage, casings removed
4 cups jarred marinara sauce
12 gluten-free no-boil lasagna noodles, divided
8 ounces block mozzarella cheese, shredded (2 cups)
Ingredients
1 head cauliflower (2 pounds), cored and cut into ¼-inch-thick slices
3 tablespoons extra virgin olive oil, divided
2½ teaspoons kosher salt, divided
6 tablespoons unsalted butter
½ cup white or brown rice flour
4 cups whole milk
½ teaspoon ground nutmeg
12 ounces frozen chopped spinach, thawed and squeezed dry
1 ounce Parmesan cheese, grated (½ cup)
1 pound hot italian sausage, casings removed
4 cups jarred marinara sauce
12 gluten-free no-boil lasagna noodles, divided
8 ounces block mozzarella cheese, shredded (2 cups)
Ingredients
1 head cauliflower (2 pounds), cored and cut into ¼-inch-thick slices
3 tablespoons extra virgin olive oil, divided
2½ teaspoons kosher salt, divided
6 tablespoons unsalted butter
½ cup white or brown rice flour
4 cups whole milk
½ teaspoon ground nutmeg
12 ounces frozen chopped spinach, thawed and squeezed dry
1 ounce Parmesan cheese, grated (½ cup)
1 pound hot italian sausage, casings removed
4 cups jarred marinara sauce
12 gluten-free no-boil lasagna noodles, divided
8 ounces block mozzarella cheese, shredded (2 cups)
Why This Recipe Works
This gluten-free lasagna is made with layers of gluten-free no-boil noodles, a rich sausage and tomato sauce, roasted cauliflower, and a spinach béchamel thickened with rice flour. We like pasta sheets made with brown rice flour, but any gluten-free lasagna noodles will work. For extra heft, we use a full head of cauliflower and roast it to concentrate its sweetness and prevent the filling from becoming watery. Thawed frozen spinach melds seamlessly into the creamy bechamel, accented with just a hint of nutmeg. Hot Italian sausage adds spice and richness without overpowering the vegetables, grounding the dish with savory depth. The result is a hearty, comforting lasagna with distinct layers and balanced flavors.
Before You Begin
If a gluten-free dish is not a concern, you can make the recipe with all-purpose flour and any no-boil lasagna noodles.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Toss 1 head cauliflower (2 pounds), cored and cut into ¼-inch-thick slices; 2 tablespoons extra-virgin olive oil; and 1½ teaspoons kosher salt on baking sheet until cauliflower is coated, and spread to even layer. Bake until cauliflower is tender and edges are lightly browned, 25 to 30 minutes. Reduce oven temperature to 400 degrees.
- Meanwhile, melt 6 tablespoons unsalted butter in medium saucepan over medium-high heat. Add ½ cup rice flour and cook, whisking constantly, until thoroughly combined, about 1 minute (mixture should not brown). Gradually whisk in 4 cups whole milk. Increase heat to medium-high and bring to simmer, whisking frequently. Add ½ teaspoon ground nutmeg and remaining 1 teaspoon kosher salt. Reduce heat to medium-low and simmer, stirring occasionally and scraping bottom and corners of saucepan, until thickened, 5 to 7 minutes. Remove pan from heat and stir in 12 ounces frozen chopped spinach, thawed and squeezed dry, and ½ cup grated Parmesan.
- Cook 1 pound hot Italian sausage, casings removed, in 12-inch skillet over medium-high heat, breaking apart meat with wooden spoon, until sausage is no longer pink, about 5 minutes. Reduce heat to medium-low and stir in 4 cups jarred marinara sauce, scraping up any browned bits. Continue cooking until heated through, about 2 minutes.
- Grease bottom and sides of a 13 by 9-inch baking dish with remaining 1 tablespoon oil. Spread ½ cup sausage mixture over bottom of dish. Layer 4 gluten-free no-boil lasagna noodles in single layer over sauce, arranging noodles on top, overlapping slightly. Spread one-third of remaining sausage mixture (about 1½ cups) over pasta in even layer. Scatter one-third of roasted cauliflower over sauce, then spread one-third of spinach bechamel (about 1⅓ cups) over cauliflower and spread to even layer. Repeat process 2 more times using remaining 8 gluten-free no-boil lasagna noodles, lightly pressing noodles down into sauce when layering. Sprinkle top evenly with 2 cups shredded block mozzarella. Cover baking dish with parchment then aluminum foil.
- Bake lasagna for 30 minutes, then increase oven temperature to 450, remove parchment and aluminum foil, and continue to bake until top is browned and bubbling, about 10 to 15 minutes longer. Let lasagna cool for 30 minutes before serving. Slice and serve.
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