Lasagna with Spinach, Gluten-Free
To combat winter fatigue, I decided to do some gluten-free cooking.
So, today, I baked some true comfort food… I am so tired of snow and ice. They’re part of winter here, but they just go on for too long! This year has been especially intense. So,…
… In self-defense, I baked some lasagna!
Most people wouldn’t believe that something Italian like Lasagna could be a part of a gluten-free diet. But, it can… it fits right into my living gluten-free plan!
And, to make it even better, Lasagna is one of my favorite gluten-free meals.
I was able to do this quickly and with less mess because I had a no-boiling, oven-ready type of rice lasagna noodles on hand…
… You can get them at your local health food store.
I like them a lot – they were easy to use and taste great when packed with yummy, gluten-free cheese layers smothered in a savory, but mild, gluten-free meat sauce.
My husband will eat a little of my gluten-free lasagna, but he’s not as big a fan as I am
Gluten-Free Lasagna with Spinach
1/4 Pound Ground Beef, Extra Lean
3 Tablespoons Chopped Onion
8 Ounces Stewed Tomatoes
8 Ounces Tomato Sauce
1/4 Cup Water
1 Teaspoon Italian Seasoning (or basil, parsley, fennel…your choice)
1/2 Pound Lasagna Noodles, GF, uncooked (I used DeBoles Rice Lasagna – No Boiling, Oven Ready)
Cottage Cheese or Ricotta Mixture:
8 Ounces Cottage Cheese, 2% Fat, Small Curd (I used Daisy Brand), or Ricotta (be sure they’re GF)
1/4 Teaspoon Ground Pepper
1 1/2 Teaspoons Parsley, Dried
1/4 Teaspoon Minced Garlic, or Garlic Powder
1/2 Teaspoon Salt, Kosher
Spinach or Other Vegetable:
1 Cup Fresh Spinach, or thinly sliced Zucchini
1 1/2 Cups Shredded Lowfat Mozzarella Cheese, about 6 oz., GF (I like Sargento)
Divided Into 5/8, 5/8, and 1/4 Cup portions
2 Tablespoons Parmesan Cheese, grated
If you’re using tradition GF pasta that needs precooking, prepare it according the package instructions. If you use a no-boiling, oven-ready type, skip this step.
Preheat oven to 350 degrees F
Brown the ground beef; drain. Add onion and cook till transparent.
Stir in the stewed tomatoes and sauce, the water and the Italian seasoning.
In a bowl, mix together the cottage cheese, pepper, parsley, garlic, salt and egg.
Divide the mozzarella into the three portions.
- Spread one-third (1/3) of the meat/sauce mixture in bottom of 8×4″ Pyrex loaf pan.
- Arrange two noodles on top.
- Spread with half (1/2) the cottage cheese mixture.
- Arrange half (1/2) of the spinach on this.
- Spread with 5/8 cup of mozzarella.
-Repeat layers once (meat, noodles, cottage cheese, spinach, 5/8 cup mozzarella).
-Top with remaining noodles, then with remaining meat mixture/sauce.
Bake at 350 degrees F. for about an hour. Sprinkle with remaining 1/4 cup mozzarella and then with Parmesan.
Cover. Let stand 10 minutes.
Serves 2-4. This can be easily doubled and put in an 8×8″ pan.
This recipe is gluten-free (no wheat, barley, rye or oats). It is also nut-free and sugar-free.
It will be linked here:
- Simply Sugar and Gluten-Free’s Slightly Indulgent Tuesday
- The Gluten-Free Homemaker’s Gluten-Free Wednesdays
- Miz Helen’s Country Cottage Full Plate Thursday
- The Nourishing Gourmet’s Pennywise Platter Thursday
- Frugal Follies’ Frugal Food Thursday
- It’s a Keeper Thursday’s Show Me What You’ve Got
- Mangoes and Chutney’s Fat Camp Friday
For more gluten-free ground beef recipes: