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 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 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, 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
- 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 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
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 8x4" 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 8x8" pan.
This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac (coeliac) disease, but I’ve found that people who have no food allergies like it, too. It’s one of my gluten-free recipes that is wheat-free, barley-free and rye-free, as well as nut-free and refined 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: