Gluten Free Lasagna

April 6, 2013Living Freely Gluten Free

I’ve been making lasagna for about 6 months now. Before going GF I never made it from scratch, I always bought Stoufers. Simply because I was a lazy cook and it seemed like too much work.

Now, I do not have the option to be very lazy. So, I started playing around with recipes. Here is what I came up with. It’s pretty darn yummy. I have fed it to guests and they have said that they would never know it was gluten free. I do hear that a lot these days.

A box of gluten free lasagna noodles such as DeBoles Rice Lasagna (10 oz)
2 jars of spaghetti sauce (24 oz each)
1 tbsp Italian seasoning
1 lb of lean ground beef or turkey (if you want to make is vegetarian you could use mushrooms, shredded zucchini and eggplant instead)
3/4 cup shredded Parmesan cheese (divided into 3)
3/4 cup shredded cheddar cheese (divided into 3)
3/4 cup shredded mozzarella cheese (divided into 3)
16 oz low fat cottage cheese
4 cups of spinach leaves washed and dried

Preheat oven to 375 degrees
In a large square baking dish coat the entire bottom with sauce
Place your first layer of lasagna noodles, then coat the top of the noodles with more spaghetti sauce (Be generous they need the sauce to cook through the noodles)
Then layer with cottage cheese, meat or veggies, spinach, and last 1/4 cup of each of the three cheeses
Repeat the layering again, then your last layer will be lasagna noodles. Coat them with the remainder of the sauce and then the remainder of the three shredded cheeses
Cover with foil and cook 1 and half to 2 hours
I like to put a cookie sheet underneath in case any of the sauce boils over.

I will often serve this with a loaf of GF French Bread and a salad. GF French Bread recipe will be up soon. Enjoy!

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