Gluten Free Lasagna with Celery Root (Celeriac) Noodles

gluten free lasagna made with celery root on a plate

We all have foods we miss when we ditch wheat, and lasagna tops the list for a lot of us. Think about it – it’s the ultimate comfort food: gooey cheese, zingy sauce, meat if you like, sometimes your favorite vegetables, all layered between stacks of tender noodles. Well, pull out that lasagna pan because this recipe is going feel completely indulgent. This celery root lasagna is the real deal, without the brain fog and digestive discomfort you get from grains.

Even the most carb-addicted, pasta-loving person you know ask for seconds. In place of noodles, we’ll use thin sheets of celery root, a vegetable with a mild flavor and tender texture that does a fine job of impersonating a lasagna noodle.

Never had celery root before? Let’s get to know celery root, or celeriac, a little better.

What is celery root?

Celery root, or celeriac, is a bulbous root vegetable with a bumpy skin and flesh like a firm potato. Their neutral flavor makes them versatile – you can roast them, mash them, they hold up to stews and slow-cooking, and when sliced, they make a great replacement for lasagna noodles.

What does celery root taste like?

Celery root has a texture similar to a parsnip and a neutral flavor that resembles a potato with a subtle celery qualtiy. Its subtle flavor makes it play well in a wide variety of dishes, and it holds up well as a pasta replacement.

Is celery root keto? How many carbs are in celery root, or celeriac?

Celery root contains 3 net carbs per 1/2 cup, which makes it a great addition to a keto lifestyle. People use it as a replacement for noodles, potatoes, and other higher carb root vegetables because of it’s neutral flavor and versatility.

Do you have to peel celery root?

The skin is fibrous and earthy, so it’s best to peel celery root and cook with the tender flesh.

Time to give it a try in your new favorite lasagna recipe.

Gluten Free Lasagna with Celery Root (Celeriac) Noodles Recipe

gluten free lasagna made with celery root on a plate

Ingredients

  • 1/4 cup organic extra virgin olive oil, divided
  • 4-6 assorted tomatoes, cut into wedges
  • 1/2 cup chopped red onion
  • 3 cloves minced garlic
  • 3 cloves garlic, smashed
  • 1 lb. grass-fed ground beef
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tbsp. dried oregano
  • 2 tbsp. tomato paste
  • 2-3 tbsp. broth
  • 2 tbsp. fresh basil
  • 3 large or 4 medium celery roots
  • 2 tbsp. Butter
  • 1.5 cups garlic marinara sauce
  • 1/2 lb. shredded mozzarella
  • 3 tbsp. parmigiano-reggiano cheese

gluten free lasagna recipe ingredients

Directions

Preheat your oven to 350 degrees Fahrenheit. Toss your smashed garlic and sliced tomatoes in 2 tablespoons of olive oil and lay on a parchment covered sheet pan.

tomatoes for roastingRoast for about 45 minutes, or until they are soft and a bit caramelized.

While the tomatoes are roasting, fill a pot with water and a pinch of salt and bring to a boil. Wash your celery roots well and peel them. Slice them into very thin squares that are at least 1/8” thick but no thicker than ¼”. Reserve any odds and ends of the celery root for later.

sliced celery root for celery root lasagna recipe

Bring a pot of water with a pinch of salt to a boil. Drop your celery root sheets in (if your pot is smaller you may need to do this in two batches). Allow them to simmer in the water for a few minutes until you can just pierce them with a fork. Use a slotted spoon to remove the slices and allow them to drain on a piece of towel or paper towel.

Chop any remaining odd and end bits of celery root and place them in the water. Allow them to boil until they are soft. Remove the celery root pieces and set them aside in a separate bowl or plate.

In a blender, place the chopped up pieces of celery root and the butter. Blend together until smooth (you can use a little broth or water if the mixture is too thick) and then stir in a few tablespoons of the mozzarella. You should have about 1 cup of celery root puree in total.

Heat your remaining olive oil in a skillet over medium heat. Once hot, add the onion. Saute for 2-3 minutes, or until soft. Add the minced garlic and stir until fragrant, then add the ground beef. As the beef browns, add the salt, pepper and oregano.

sauteed onion for gluten free lasagnaOnce browned, stir in the tomato paste and broth.

ground beef sauteeing for gluten free lasagna recipe

Grease a baking dish (ours was 8”x11”) and layer it with parchment paper. Layer your lasagna in the following order, starting at the bottom of the dish:

1/3 of the Celery root sheets

1/2 of ground meat mixture

ground beef layer of gluten free lasagna

3/4 cup garlic marinara

1/3 of the roasted tomatoes

Celery root puree

layers of gluten free lasagna

1/2 of the mozzarella cheese

1/3 of Celery root sheets

Remaining ground beef mixture

3/4 cup garlic marinara

gluten free lasagna with sauce

1/3 of the roasted tomatoes

Last of Celery root sheets

Remaining mozzarella

Remaining roasted tomatoes

Grated parmigiano reggiano

Bake uncovered for about 30 minutes, or until the lasagna is bubbly and the cheese on top is fully melted. Top with fresh basil and allow to cool slightly before cutting into squares.

gluten free lasagna made with celery root in a casserole pan

Print
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lasagna made with celery root slices in place of noodles

Gluten Free Lasagna Recipe with Celery Root Noodles


  • Author: Mark's Daily Apple
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x
  • Diet: Gluten Free

Description

Gluten free lasagna recipe that replaces traditional flour noodles with celery root, a root vegetable with a mild flavor and tender texture that does a fine job of impersonating a lasagna noodle.


Scale

Ingredients

1/4 cup organic extra virgin olive oil, divided

46 assorted tomatoes, cut into wedges

1/2 cup chopped red onion

3 cloves minced garlic

3 cloves garlic, smashed

1 lb. grass-fed ground beef

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tbsp. dried oregano

2 tbsp. tomato paste

23 tbsp. broth

2 tbsp. fresh basil

3 large or 4 medium celery roots

2 tbsp. Butter

1.5 cups garlic marinara sauce

1/2 lb. shredded mozzarella

3 tbsp. parmigiano-reggiano cheese


Instructions

Preheat your oven to 350 degrees Fahrenheit. Toss your smashed garlic and sliced tomatoes in 2 tablespoons of olive oil and lay on a parchment covered sheet pan. Roast for about 45 minutes, or until they are soft and a bit caramelized.

While the tomatoes are roasting, fill a pot with water and a pinch of salt and bring to a boil. Wash your celery roots well and peel them. Slice them into very thin squares that are at least 1/8” thick but no thicker than ¼”. Reserve any odds and ends of the celery root for later.

Bring a pot of water with a pinch of salt to a boil. Drop your celery root sheets in (if your pot is smaller you may need to do this in two batches). Allow them to simmer in the water for a few minutes until you can just pierce them with a fork. Use a slotted spoon to remove the slices and allow them to drain on a piece of towel or paper towel.

Chop any remaining odd and end bits of celery root and place them in the water. Allow them to boil until they are soft. Remove the celery root pieces and set them aside in a separate bowl or plate.

In a blender, place the chopped up pieces of celery root and the butter. Blend together until smooth (you can use a little broth or water if the mixture is too thick) and then stir in a few tablespoons of the mozzarella. You should have about 1 cup of celery root puree in total.

Heat your remaining olive oil in a skillet over medium heat. Once hot, add the onion. Saute for 2-3 minutes, or until soft. Add the minced garlic and stir until fragrant, then add the ground beef. As the beef browns, add the salt, pepper and oregano. Once browned, stir in the tomato paste and broth.

Grease a baking dish (ours was 8”x11”) and layer it with parchment paper. Layer your lasagna in the following order, starting at the bottom of the dish:

1/3 of the Celery root sheets

1/2 of ground meat mixture

3/4 cup garlic marinara

1/3 of the roasted tomatoes

Celery root puree

1/2 of the mozzarella cheese

1/3 of Celery root sheets

Remaining ground beef mixture

3/4 cup garlic marinara

1/3 of the roasted tomatoes

Last of Celery root sheets

Remaining mozzarella

Remaining roasted tomatoes

Grated parmigiano reggiano

Bake uncovered for about 30 minutes, or until the lasagna is bubbly and the cheese on top is fully melted. Top with fresh basil and allow to cool slightly before cutting into squares.

 

 

  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 498
  • Fat: 34
  • Carbohydrates: 19
  • Protein: 27

Keywords: gluten free lasagna, keto lasagna

 

About the Author

A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.

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46 thoughts on “Gluten Free Lasagna with Celery Root (Celeriac) Noodles”

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  1. Not to just be contrarian- but aren’t we giving into “carblike” instead of weaning of even that which tastes like carbs (noodles)?

    I am sure this will delight some, but I do think it easier to avoid even that which appears to be something it isn’t. But hey, it’s just me– I am sure many will devour this recipe and like recipes and think I am being a crank!

    But hey– that Philly Cheesesteak with optional Primal Cheddar– burp!

    1. Agreed in general — there are other “paleo” recipes that are not very paleo. When I see baked goods that look like cookies and muffins and the like, I see an attempt to replicate the modern diet and likely not very paleo in composition (paleo man did not eat huge quantities of nuts and seeds).

      But steak and salad gets old once in a while. This looks good and I’m trying it. Plus the kids may actually eat it.

    2. I think avoiding recipes because they might be “carblike” is kind of silly. The amount of carbs you get from eating the celeriac and tomatoes in this surely can’t be that much of an issue, and if the recipe tastes good and uses ingredients I can take that’s enough for me. I do agree that at times the desire to replicate crappy food with something that is good for you gets out of hand but I see a lot more of that with desserts; I think it’s a lot easier for people to forego the starchy carbs than it is to do without sugar, hence the proliferation of cookies and sweet bread attempts I see on so-called paleo sites, as well as all the other desserts with honey, etc.

      Having said that, while I like some celeriac recipes, I’ll have to try this one to see if it flies for me. That’s a root that can wear out its welcome easily for me if I get too much of it.

    3. If we were talking a gluten free flour with rice flour in it, I would agree. But Celeriac is a root. It’s as primal as sweet potatoes.

    4. Everyone’s carb requirements are different. I eat primal, but I need more carbs to maintain my weight and keep my blood sugar stable because I have a very high metabolism.

  2. This looks like a nice way to give some celery root to my kids. Nice recipe 🙂
    The “carb-like” comments above don’t make sense to me. Lasagna is lasagna, it is a “design”. Using celery root for the layering is just one way of implementing the original design. If you don’t want to use wheat flour based noodles, there is absolutely no contradiction with the original design, and celery root is really nice. So if it does the job, then I say GREAT!

  3. ‘Carb-like’ or not, if you have a rich sauce, you need something to carry it – and what’s not to like about celeriac, zucchini etc? I can confirm that lasagna works very well with celery-root noodles – and kohlrabi ‘spaghetti’ makes great carbonara (I tend to pre-cook anything of this type in the microwave in a rice steamer; 4 minutes on high followed by a few minutes self-steaming with the lid on works for most things…)

  4. I routinely use roasted thin sheets of butternut squash in place of noodles in lasagna. It isn’t so much about faking out the noodles as it is the form factor of a layered casserole with something drier and more cohesive than, say, eggplant.
    I got the idea for this from an Anne Burrell recipe (talk about a not-primal cook!), but with minor adaptations it works and can be fed to a crowd without even explaining why there’s squash in the lasagna.
    Just go to the food network website and search for “Roasted butternut squash lasagna”. Not too much to change there.
    Oh, I often use other meats in this besides the pork. The key is to have a fairly thick filling.

  5. This recipe looks really good! Thanks for posting it, Mark! I don’t remember the last time I had lasagna, so if celery root works as a healthy primal substitute for traditional noodles, I’m in! I’ve never had celery root before, so could be interesting.

    I also don’t agree with the “carb-like” issue, especially when you’re using vegetables as a substitute. This recipe looks both satisfying and healthy. I do think it’s easy to get carried away with nut flours and such, though, in an attempt to paleofy high carb baked foods like muffins and such.

    My biggest struggle with sticking to a primal diet is finding enough recipes that I like so I can have some variety. Sadly, a lot of paleo recipes just aren’t appealing to me or require unusual, really expensive ingredients that I can’t possibly use up before they eventually go bad. But this one looks like a keeper!

  6. I was making lasagna with zucchini “noodles” before I ever heard of Paleo. This is just another way to get vegetables into lasagna. I have never had celeriac and am looking forward to trying this.

  7. I’m more worried about the primal sweets as that is a sure way for me to fall off my routine. I do what works and what I can get my family to eat. Also recipes like this are a great way to introduce someone to primal.

  8. I’m very interested in this idea. I’ve always loved the taste of lasagna the way I make it but due to the wheat I’d be in big trouble and it’d just sit and rot in my tummy. Bleck! The alternative was rice noodles but they aren’t good enough for the rest of the family. This just may be the ticket for us now. I have a husband and son that still eat off primal when we are not eating at home so this will be encouraging to them. Next will be pie crust that will pass the “it’s not like my mom’s” but it’s really good test…… For me it’s all about offering something that is similar to what their comfort food is so they won’t “out source” it at someplace on the way home.

  9. I really need to try making some sundried tomatoes! I love them and can never find ones at the store without weird ingredients!

  10. Love this, can’t wait to give it a go!

    I’m definitely pro “Paleo” alternatives to non-paleo foods – just because it makes things more accessible to the masses. As long as we also have the nay-sayers balancing things out, making sure we don’t all drift too far from a strict approach.

  11. I tried this, and it was great. Strongly recommend. Trick is to cut the celery root pretty thin. But even thicker ones worked well.

  12. Does anyone think this would freeze well with the celery root? I haven’t tried freezing celery root before, but like regular lasagna this could be great to double and save for later

    1. Thanks for asking that Colleen; was wondering exactly the same! And thanks Helen for the answer 😉
      I’m in the UK, and I’ve never tried celery root before, in fact tbh I had to Wiki it to find the Anglicised name! ~We could do with a glossary for alternative food names on here – I’ve spent hours looking for ingredients like “flaxseed” to find out we call it “linseed” and that although we call it “coriander” whether it’s fresh leaves, seeds or ground, you guys call it “cilantro” if it’s leaves!
      I have learned to use some weird and wonderful ingredients lately!
      I haven’t seen celeriac in supermarkets, (but apparently Asda, Tesco and Sainsbury’s all sell it -on their websites!) or maybe I have and mis-took it for a nobbly swede! (rutabaga, I believe you call them)
      Anyway brilliant recipe idea – I’m all for the primal substitutes for “normal” foods. This will make feeding my non-primal (or so he thinks!) carb-loving hubby an easier task. He was raised on Italian food (parents had a restaurant for 37 years) so trying to get him off pasta is like pulling teeth! He’s a bit of a stubborn mule when it comes to food, so I make meals, he eats and says “that was good” then I tell him what was in it! So far I’ve got him to eat sweet potato “tagliatelle”, cauliflower in risottos (and in place of mashed potato, and rice for curries/paellas etc – cauliflower is the “do-all” veg in my house!) and this will be my new go-to “pasta” I think, can’t wait to try it!

      1. Hey, just a thought; I wonder would these “pasta sheets” roll up to make cannelloni? Anyone tried that?

  13. I made this, well my recipe without the onion. It tasted just like the good old lasagna that didn’t digest but tasted great. I’m going to do this AGAIN!!!
    Thanks for whomever thought of this and tried it and shared it. I had it as left overs for lunch. I’d make it for company and just not tell them it’s not noodles.
    Tonight I made pork chops with rhubarb chutney. The chutney was a “dump a dump a” recipe of fresh rhubarb, a dab of lemon juice, a couple of table spoons of evaporated cane juice, some dried cherries, garlic and onion softened in oil and then at the last a dab of apple cider vinegar. That cooked down to a jam and went so well with those chops that I’ll have to write it down and make it again.
    I am thinking of making more lasagna and putting it in containers to freeze and take to lunch every so often.

    1. Oh and ginger, a couple of slices of ginger to give it that little kick, in the chutney.

  14. I’m super new to Paleo, but couldn’t you just use zucchini sliced with a mandolin lengthwise as the “noodles”? That’s what I used to do for my vegetarian friend when I made lasagna – zucchini is Paleo, right? Couldn’t I do the same here, make a meat and veggie layer, and just omit all the cheese layers? Or am I missing something (totally possible)?

  15. Hi Grokians! I made this this past week and everyone loved it! Also they did not even realize that they were NOT eating pasta!

    Grok on!

  16. Thank you Mark for this recipe.

    Yummy ! everyone (except 15 year old picky son) loved it. My husband even prefers it to traditional lasagna and I’m allowed to cook it again (highest praise on his culinary compliments list). The celery puree has now made it to my best ever eaten foods list, and I don’t even like the smell of the green celery sticks, let alone the taste of them!

    I had to buy a very large root, it was almost the size of a soccer ball but it meant that I had plenty of sheets left over so they were boiled and frozen with the hope that it will work for the next lasagna.

    My primal mom and I are thinking of making this in BIG batches and freeze in portions to have it ready really fast when the cravings come.

  17. Great recipe, thanks for that. I used to do lasagna with the cabbage instead of pasta but celery packs the whole thing together much better. At the end I put on the top mixture of heavy cream, egg and grated mozzarella and it tasted fantastic.

  18. I made this recipe this past Sunday for dinner. Was absolutely delicious! I substituted the ground beef with half mixture of ground pork and ground turkey.

  19. can we substitute celery root with other veg?

    it is not the taste that i dislike; but it is like wrestling to carve out. my arms & hands & figures get sore.

    so in general i avoid cooking with it.

    (re. “primal/paleo” substitute: why such “carb phobia”. it’s a vegetable)

  20. ok. i made it yesterday.

    it is pretty good except the celery root.
    they were pretty tedious to slice. almost got tendonitis. LOL.

    it just seems add nothings to the overall tastes. it is there only for the texture & layering. yes?

    at one point, the smell of “celery” is too overpowering & the kitchen smells almost herbal & medicinal. it’s such an overdose of celery that i probably would not eat it for at least a year!

    so next time, i’ll try something that taste neutral that go along with the tomato_ oregano. the rest of the recipe is really good. no overpowering tomato either.

    cheers,

    thanks.

  21. So after waiting apparently more than a year to make this (it’s very hard to get celery root where i live) it was dinner yesterday. OMG! I thought this might be good (i made lasagne before with eggplants and zucchini) but it was much-much better than my expectation! The celery root gives it an incredible flavour! Whoever came up with this idea is a genius! Thank you so much for this tasty recipe!

  22. I’ve been skimming through your recipes and I apologise if you explain this somewhere on your site, but I want to ask what your take is on vegan/vegetarian paleo meals. Although your recipes look delicious (and I dig the ethos of the paleo lifestyle and diet) a lot are very meaty.
    I am lactose intolerant and meat seems to really have a bad affect my stomach (I have IBS). Is it just perhaps the way I prepare it? Is there a way to do paleo whilst being dairy and meat free?
    Many thanks.

    1. Emma, many paleo people do not eat any dairy. And don’t feel that you need to eat any food that bothers your system. That said, many people with IBS can benefit from improving their general gut health. This can be done by 1) eliminating foods that cause reactions or inflammation, 2) eating some raw leafy vegetables every day, 3) eating some fermented foods (homemade sauerkraut, etc.), and 4) taking some probiotics to help repopulate your gut with good bacteria.
      This helped my daughter get rid of her IBS. Good luck to you.

  23. Has anyone tried a root alternative, like turnip root? Celery root is something I cannot find in my little Wyoming town. Thanks!

  24. I’ve followed this recipe twice now, celery root was new to me and the smell worried me but it’s the yummiest combination and easier the second time, once I knew what we were aiming for! Mouthwatering.

  25. This looks delicious. Patricia wells has a recipe for celery root lasagna that has been a hit for me over the years since going paleo. One thing I’ve found for success is that you want to use a really strained/pureed sauce sauce in order for the celery root to absorb the flavors since it doesn’t slurp up liquids like real pasta does. For your consideration, run the sauce through your blender first to make that celeriac extra flavorful.

  26. We’ve discovered canned sheets of “hearts of palm” to use for lasagne noodles. They are pretty good, but we’ll have to try celery with this recipe.

  27. I confess I had never thought of trying celeriac for lasagna layering!
    I have done “lasagna” with slabs of zucchini. That was delicious, but a bit watery.
    I have done it with spinach layers. Also delicious, but a very different flavor and character from regular lasagna!
    I have done lasagna with outer leaves of cabbage, cut into strips. That worked pretty well, but could be problematic to cut.
    This is a new idea, and I will happily try it out!!

  28. I’ve used diced eggplant instead of rice in stuffed peppers for years. I’ve always felt rice made the dish too dense and heavy, whereas eggplant gives it a much lighter texture without overpowering the other flavors. Although I’ve never tried it, I don’t see why eggplant strips couldn’t be used when making lasagne. It’s very easy to work with, either peeled or unpeeled. Of course, eggplant wouldn’t be a good idea if one is sensitive to nightshades.

  29. Thank you so much for sharing this recipe! I have lots of celery present at my home and I have been running out of ideas. Now I will use it to try this delicious gluten-free lasagna recipe!

  30. Thankyou for this recipe. I will hunt down celery root so I can make it. I have been seeing recipes calling for hearts of palm as the “pasta” replacement. Do you have any experience with it?

  31. Does anyone know the nutrition count on this? My view says “Nutrition” but it is blank. Thanks!

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