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Gluten Free High Protein Lasagna

Gluten Free High Protein Lasagna
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This Gluten Free High Protein Lasagna is a comforting, nutritious meal perfect for those with gluten sensitivities or anyone seeking a protein-packed dinner. Featuring layers of gluten-free noodles, lean protein, creamy cheese, fresh greens, and a rich marinara sauce, it’s flavorful, satisfying, and easy to prepare. Adaptable with various protein and vegetable options, this lasagna delivers wholesome goodness without compromising taste.

Ingredients

Scale

Lasagna Base

  • Gluten-free lasagna noodles (sufficient to fill your baking dish layers)
  • 1 jar quality tomato marinara sauce with herbs (about 24 oz)

Protein

  • 1 lb ground lean protein (chicken, turkey, or plant-based alternatives)

Cheese Filling

  • 1 ½ cups cottage cheese or ricotta
  • 1 large egg, beaten
  • 2 tbsp chopped fresh herbs (such as parsley, basil, or oregano)
  • Salt and pepper to taste

Additional Ingredients

  • 2 cups shredded mozzarella cheese
  • 2 cups fresh spinach or kale, well-drained
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1–2 tbsp olive oil for sautéing
  • 1 tsp Italian seasoning (optional)

Instructions

  1. Prepare the ingredients: Preheat the oven to 375°F (190°C). Boil the gluten-free lasagna noodles according to package instructions until al dente, then drain and set aside. In a skillet, heat olive oil over medium heat and sauté the diced onions and minced garlic until translucent and fragrant. Add your choice of ground meat or plant protein and cook until browned and cooked through.
  2. Mix the cheese filling: In a bowl, blend cottage cheese or ricotta with the beaten egg, chopped fresh herbs, salt, and pepper. This mixture will help create creamy, sliceable layers in your lasagna.
  3. Layer the lasagna: Spread a thin layer of tomato sauce evenly at the bottom of a baking dish to prevent sticking. Layer noodles on top, followed by the cooked protein mixture, a layer of the cheese filling, fresh spinach or kale, and a sprinkle of shredded mozzarella. Repeat these layers until the baking dish is filled, ending with a generous layer of mozzarella cheese on top.
  4. Bake until bubbly: Cover the dish with aluminum foil and bake in the preheated oven for approximately 30 minutes. Remove the foil during the last 10 minutes of baking to allow the cheese to brown and achieve a golden, bubbly finish.
  5. Rest before serving: Allow the lasagna to cool and set for 10-15 minutes after removing from the oven. This resting period helps the layers firm up, making it easier to slice and serve neat portions.

Notes

  • Use no-boil gluten-free noodles to save preparation time and improve sauce absorption.
  • Drain or sauté greens thoroughly to prevent excess moisture and sogginess in the lasagna.
  • Season each layer with herbs and spices to build rich, balanced flavors throughout the dish.
  • Consider using sharp mozzarella or adding parmesan cheese to enhance the flavor profile.
  • Cover the lasagna during baking to retain moisture, then uncover near the end to brown the cheese.

Nutrition

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Find it online: https://withnora.com/gluten-free-high-protein-lasagna/