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,…

Lasagna with Spinach — Gluten-Free

… 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

Ingredients:

Meat Sauce:

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)

Pasta:

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

Directions:

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.

Assemble:

- 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:

Gluten-Free Cabbage Rolls

Meatloaf with Mushroom Sauce – Gluten-Free

Gluten-Free Chili with Tomatoes

Gluten-Free Tamale Pie

Stuffed Peppers, Gluten-Free