Gluten Free Lasagna Recipe (high protein)
I used to think Lasagna was a complicated meal to make, so I just avoided making it. But then I saw some Barilla gluten free lasagna noodles in the grocery store and decided to give it a go. Y’all, lasagna is seriously the easiest meal to make, especially when you use oven-ready noodles. So if you’re looking for an easy Gluten Free Lasagna Recipe, this one is it!
Lasagna is the ultimate comfort food, and when you can’t just go to a restaurant and order lasagna because of your gluten-free diet restrictions, you have to make homemade gluten-free lasagna. I swear just about anyone can make this easy recipe.
What ingredients you need to make easy gluten-free lasagna
So let’s talk NOODLES: To be honest, you can use any oven-ready lasagna noodles you want for this recipe. There are some good ones and some not so good ones on the market. Check out my gluten free pasta guide for a list of the ones I have tried and recommend. If you’re using regular lasagna noodles that need to be cooked first, boil noodles according to package directions.
MEAT: I used 93% lean ground turkey for this recipe, but you can use any ground meat you like. Lean ground beef is also a favorite in my house, so we switch back and forth each time we make this gluten free lasagna recipe. Italian sausage is also really good in this recipe.
PASTA SAUCE: I’m a sucker for Rao’s Marinara because it doesn’t ‘t have added sugars and it tastes amazing, But you can use your favorite marinara for this recipe, just make sure you have 4 cups of it.
CHEESE: Let’s face it, no lasagna is complete with layers of cheese! I kept it simple and scaled back the amount of cheese to make this recipe a lot healthier. Just one cup of shredded mozzarella cheese and 16oz of low fat cottage cheese is all you need to make this delicious lasagna. The cottage cheese adds flavor and protein to this homemade lasagna recipe. If you don’t like the texture of cottage cheese, put it in the food processor and pulse it until smooth.
That’s all you need: noodles, meat, sauce, and cheese…I told you it’s a simple recipe! (oh, and I do add a little garlic salt to my meat as it browns, but that’s just personal preference and completely optional.
See recipe card for ingredient amounts.
How to make the best gluten-free lasagna recipe
Preheat oven to 375°F
Add 1/4 cup marinara sauce to bottom of an 8×8 casserole dish and spread into an even layer. Add a layer of noodles to the top of the sauce (if using Barilla oven ready noodles, two lasagna sheets fit perfectly side by side in an 8×8 casserole dish)
Brown ground turkey in a large skillet over medium-high heat until cooked through (I like to add a teaspoon of garlic salt to the meat as it cooks). To keep the meat from sticking to the skillet, spray it with avocado or olive oil spray
Add remaining sauce to skillet with cooked ground turkey, and stir to combine
Add 1/3 of the meat mixture to the top of the noodles and spread into an even layer
Top the meat mixture with 1 cup of cottage cheese and then sprinkle on 1/4 cup shredded mozzarella cheese
Add another layer of noodles to the top of the cheese layer and then add another third of the meat and sauce
Top with another cup of cottage cheese and 1/4 cup shredded mozzarella cheese
For the final layer, add noodles, meat and sauce mixture, and then the remaining 1/2 cup of mozzarella cheese
Cover dish with aluminum foil and bake at 375° for 40 minutes
Remove foil, turn oven to broil, and broil for about 1-2 minutes until cheese becomes golden and bubbly
Remove casserole dish from oven and let the lasagna cool for 5-10 minutes before cutting into 6 squares using a sharp knife
Top with parmesan cheese and fresh parsley to make it look fancy!
Storing leftover lasagna
Allow lasagna to come to room temperature before storing. Store leftovers in an airtight container or cover cooled casserole dish with plastic wrap and store in the fridge for up to 3 days. This lasagna freezes up to 3 months in a freezer-safe container. To thaw, place in fridge overnight and then rewarm in a casserole dish in a 350°F oven for 25-30 minutes, until warmed through. Cover casserole dish with a piece of aluminum foil when reheating lasagna in the oven.
What to serve with lasagna
Lasagna is one of my favorite dishes because it’s easy to make and it feeds a lot of people if you double the recipe. One of my other favorite ways to stretch this meal a little farther is to serve it with garlic bread and a caesar salad. For gluten free garlic bread, I use either Schar ciabatta rolls with butter and garlic salt or Schar baguette with butter and garlic powder. Toast the bread under your oven broiler and it’s perfect! This recipe for caesar dressing is the best you’ll ever have. Just add romaine lettuce and shaved parmesan and your salad is ready.
More easy meals your whole family will love
Low Carb Chicken Cordon Bleu Recipe
Keto Chicken Broccoli Casserole (Instant Pot)
Gluten Free Lasagna Recipe (high protein)
Ingredients
- 6 gluten free oven-ready lasagne noodles I use Barilla
- 1 pound 93% lean ground turkey
- 1 teaspoon garlic salt I use Lowry's
- 4 cups marinara I use Rao's
- 1 cup shredded mozzarella cheese
- 16 ounces low fat cottage cheese
Instructions
- Preheat oven to 375°F
- Add 1/4 cup marinara sauce to bottom of an 8×8 casserole dish and spread into an even layer. Add a layer of noodles to the top of the sauce (if using Barilla oven ready noodles, two lasagna sheets fit perfectly side by side in an 8×8 casserole dish)
- Brown ground turkey in a large skillet over medium-high heat until cooked through (I like to add a teaspoon of garlic salt to the meat as it cooks). To keep the meat from sticking to the skillet, spray it with avocado or olive oil spray
- Add remaining sauce to skillet with cooked ground turkey, and stir to combine
- Add 1/3 of the meat mixture to the top of the noodles and spread into an even layer
- Top the meat mixture with 1 cup of cottage cheese and then sprinkle on 1/4 cup shredded mozzarella cheese
- Add another layer of noodles to the top of the cheese layer and then add another third of the meat and sauce
- Top with another cup of cottage cheese and 1/4 cup shredded mozzarella cheese
- For the final layer, add noodles, meat and sauce mixture, and then the remaining 1/2 cup of mozzarella cheese
- Cover dish with aluminum foil and bake at 375° for 40 minutes
- Remove foil, turn oven to broil, and broil for about 1-2 minutes until cheese becomes golden and bubbly
- Remove casserole dish from oven and let the lasagna cool for 5-10 minutes before cutting into 6 squares using a sharp knife
- Top with parmesan cheese and fresh parsley to make it look fancy!
