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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