Lasagna with Spinach - Gluten-Free

Lasagna with Spinach, Gluten-Free


Lasagna with Spinach -- Gluten-Free

Lasagna with Spinach — Gluten-Free


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 casseroles.

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 or even in the supermarket’s gluten-free pasta section.

I like them a lot – they were easy to use and taste great when packed with yummy cheese layers smothered in a savory, but mild, meat sauce.

My husband will eat a little of my gluten-free lasagna, but he’s not as big a fan as I am  😉


Lasagna with Spinach, Gluten-Free

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

2 – 4 servings


Meat Sauce:

1/4 Pound Ground Beef, Extra Lean, or Leftover Turkey Slices

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

1/2 Egg


Spinach or Other Vegetable:

1 Cup Fresh Spinach, or thinly sliced Zucchini


Shredded Cheese:

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


Final Topping:

2 Tablespoons Parmesan Cheese, grated



If you’re using tradition Gluten-Free 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.

To use ground beef, brown the ground beef; drain. To use leftover turkey, slice it thinly into bite-size pieces or shred it.

Cook the onion till transparent.

Combine the meat, onion, 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.

This can be easily doubled and put in an 8×8″ pan.




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



For more gluten-free ground beef recipes:

Gluten-Free Cabbage Rolls

Meatloaf with Mushroom Sauce – Gluten-Free

Gluten-Free Chili with Tomatoes

Gluten-Free Tamale Pie

Stuffed Peppers, Gluten-Free


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  • Miz Helen

    February 17, 2011

    Hi Pat,
    This Lasagna with Spinach looks so delicious. It looks very moist and not to dry. The combination will be full of flavor. Thank you so much for bringing this lovely Lasagna to Full Plate Thursday and please come back!

  • Linda

    February 17, 2011

    Lasagna is such a great meal. For years there were no gf lasagna noodles. I still remember the first gf lasagna I made. I really enjoyed it. I haven’t made one since going dairy free, though.

    • Pat

      February 17, 2011

      I know…I’ve been cutting back on my dairy a lot lately, and I think I see definite improvement as a result, much as I hate to admit it. When I made this, I think the idea of its being my last lasagna was in the back of my mind, at least the last one with “real” cheese.

      You have so many good recipes without dairy, I’ll be relying on your blog a lot for alternatives to old favorites like lasagna.


  • It's a Keeper

    February 17, 2011

    Hi! I host a weekly blog hop — It’s a Keeper Thursdays. I’d love for you to stop by and link up!

    Christina @ It’s a Keeper

  • Well it looks beautiful and delicious!

  • Al

    February 16, 2011

    Looks MARVELOUS! I’ll try some tonight. Thanks for sharing… Allan F.

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