Gluten Free High Protein Lasagna (Printable Version)
A rich, layered dish featuring gluten-free noodles, lean meat, creamy cheese, and fresh greens.
# Ingredients Required:
→ Lasagna Components
01 -
Gluten-free lasagna noodles sufficient for layering a 23×33 cm baking dish
02 -
454 g lean ground turkey or beef
03 -
360 ml cottage cheese or ricotta
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1 large egg
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30 g fresh spinach or kale, chopped
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170 g shredded mozzarella cheese
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480 ml gluten-free tomato sauce
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1 tsp Italian herbs blend (oregano, basil, garlic powder)
# Guide to Cooking:
01 -
In a large skillet over medium heat, sauté the lean ground turkey or beef, breaking it into small pieces as it cooks. Once browned, add the gluten-free tomato sauce and Italian herbs. Reduce heat and simmer gently for 15 minutes to deepen flavor.
02 -
In a mixing bowl, combine the cottage cheese or ricotta with the beaten egg, chopped spinach or kale, and approximately 85 g of shredded mozzarella. Stir thoroughly to achieve a creamy, well-integrated protein layer.
03 -
Boil the gluten-free lasagna noodles following package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking during assembly.
04 -
Spread a thin layer of meat sauce on the bottom of the baking dish. Layer noodles over the sauce, followed by a layer of the cheese mixture. Continue layering in the order of sauce, noodles, then cheese mixture until all components are used, finishing with a generous 113 g topping of shredded mozzarella cheese.
05 -
Cover the dish with aluminum foil and bake in a preheated oven at 190°C for 30 to 35 minutes. Remove the foil during the final 10 minutes to brown the cheese topping, resulting in a golden, bubbly finish.
# Extra Suggestions:
01 -
Using fresh herbs in the tomato sauce can enhance flavor complexity.