Recipe: Amazing Gluten Free Lasagna

glutenfreelasagna 187x300 Recipe: Amazing Gluten Free LasagnaAs a favorite growing up, I have adopted and tweaked my mom’s recipe for spinach lasagna into a gluten free meat lasagna that my kids can’t get enough of. Of course, the spinach variation works itself back into my household once in awhile since it’s a great way to get more greens into my kids… shhh, don’t tell them.

Since my family is gluten free (daughter is Celiac), this recipe is made with gluten free noodles. If you are not gluten free or avoiding wheat products, just add normal lasagna noodles in place of mine and you’re all set.

Now, on to the goods…


  • 1 egg

  • 1 lb of ground beef, turkey, or chicken*

  • 24-oz container of small curd cottage cheese or ricotta cheese, whichever you prefer (I use cottage cheese because it’s nicer to the budget!)

  • 1/2 cup parmesan cheese

  • 8-oz shredded mozzarella cheese

  • 1 jar your favorite spaghetti sauce**

  • 1 package gluten free lasagna noodles***

  • 1/2 tsp sea salt

Preheat oven to 350 degrees. Brown the meat in a skillet on medium heat.

In a large bowl, whisk egg until yolk and egg whites are well-blended. Add all of the cottage / ricotta cheese, 1/4 cup of parmesan cheese, sea salt, and ground beef.

In the bottom of a large 9 x 13 type baker, add about 2-3 tbsp of spaghetti sauce to the bottom of the pan, spreading with a spoon or silicone spatula, covering the bottom of the pan.

Add one layer of noodles on top of the sauce. Add half of the meat / cheese mixture on top of the noodles. Spread evenly over the noodle layer. Add half the mozzarella cheese across the top of the meat / cheese layer. Top with half of the remaining spaghetti sauce. Spread evenly.

Begin layers again with the noodles, then meat / cheese mixture, then the mozzarella cheese, followed by the remaining spaghetti sauce. Use the last of the parmesan cheese (1/4 cup) on top of the entire lasagna as the final layer.

Place lasagna in oven for approximately 1 hour.

Serve & Enjoy! Makes 8 large servings or more if you serve less with a side salad.

*Variation: if you would like to make a meatless, vegetarian lasagna, replace the pound of ground meat with 1 package of frozen chopped spinach, thawed, with water squeezed out.

**I prefer to use either “Sockarooni” by Newman’s Own for it’s added veggies or Napa Valley Bistro’s Tomato Basil sauce to make this absolutely delicious!

***If gluten free lasagna noodles aren’t available in your local store (I’ve also had trouble with this), replacing them with a layer of regular gluten free noodles (spirals, elbows, penne) is just as good.

I’d like to know what you think of this after you try it – remember, the sauce and cheese are what make this meal awesome. Don’t skimp on quality!! Be sure to come back and share!


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JessBio200 Recipe: Amazing Gluten Free LasagnaJessica Stone is a mom of 4 and owner of her own businesses in the fitness, beauty, and essential oils industries. She has 3 special needs children, one which has an undiagnosed neuro-muscular condition that limits her mobility, and her twins are currently receiving therapy for sensory defensiveness, physical mobility, fine motor skills, and speech. She enjoys sharing what she has learned through her trials, experience, research, and tools that have helped her children’s health with other parents who are looking for support, encouragement, and helpful information. Get her FREE gift to you, 30 Easy Snacks Your Kids Will Devour: Eating Healthy Never Got So Simple. Connect with Jess live today on Facebook!

Recipe: Amazing Gluten Free Lasagna

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