Healthy and Delicious Gluten-Free Meat Lasagna Recipe
Hello there, my dear readers! As a nutritionist, food blogger, and health enthusiast, I am excited to share with you one of my all-time favorite recipes – Gluten-Free Meat and Veggie Lasagna. This hearty and healthy lasagna is perfect for anyone who loves delicious Italian cuisine but also wants to maintain a balanced and healthy diet.
I know how challenging it can be to find dishes that cater to various dietary needs such as gluten-free, dairy-free, and low-carb. However, this recipe ticks all the boxes while still being utterly delicious.
Are you looking for a recipe that’s not only satisfying but also caters to your dietary needs? This gluten-free lasagna is the perfect choice! It’s loaded with roasted veggies and savory ground beef, making it an excellent source of protein and essential vitamins.
The combination of fresh rosemary, basil, and oregano gives the dish a fantastic aroma and flavor that will tantalize your taste buds. The recipe includes fresh vegetables such as zucchini, bell peppers, onions and garlic cloves that are sauteed in extra virgin olive oil before being added to the lasagna.
For those who have dietary restrictions or preferences like me, we don’t have to worry anymore! You don’t have to give up on your love for comfort food just because you want to eat healthily.
So follow me on this journey as I guide you through an easy gluten-free vegetarian lasagna recipe. With simple ingredients and clear instructions at every step, even if you’re new to gluten-free cooking or trying out non-dairy options for the first time, this dish will surely become a staple at your dinner table.
Trust me; your loved ones will thank you for it.
Why You’ll Love This Recipe
Hey there! Are you craving a hearty and comforting meal that is also healthy and gluten-free? Look no further, because this Gluten-Free Meat and Veggie Lasagna recipe will satisfy your taste buds and nourish your body.
Don’t believe me? Let me tell you why you’ll love this recipe. First of all, it’s a classic lasagna with a nutritious twist. Instead of traditional wheat noodles, this recipe uses gluten-free lasagna noodles made from rice flour or corn flour. And for the filling, it’s not just meat and cheese. We’re adding loads of colorful veggies like bell pepper, zucchini, and even some dried red lentils for extra protein.
But wait, there’s more! This lasagna is also dairy-free if you skip the cheese or use non-dairy cheese alternatives. Although if you’re not lactose intolerant or vegan, feel free to sprinkle some mozzarella, parmesan or ricotta cheese on top for that gooey goodness.
And did I mention that this lasagna recipe is easy to make? No complicated steps or fancy equipment needed. Just sauté your veggies and meat, boil your noodles, mix in some tomato sauce and herbs, layer everything up in a baking dish, pop it in the oven and voila! A delicious meal that can feed a crowd (or provide leftovers for days).
Not convinced yet? Let’s talk about the flavors. With fresh rosemary and basil as well as a splash of vinegar and oregano in the tomato sauce, this lasagna has an aromatic blend of Italian herbs that will transport you to a trattoria in Tuscany. Plus, the combination of savory ground beef with sweet bell peppers and creamy ricotta cheese creates a balanced taste profile that will make your mouth water.
Lastly, this Gluten-Free Meat and Veggie Lasagna recipe is versatile. You can easily customize it to suit your dietary preferences or use whatever ingredients you have on hand. Vegetarian? Simply omit the meat and add more veggies or a meat alternative like tofu, tempeh or lentils. Low-carb? Use roasted vegetables instead of noodles or substitute with zucchini or eggplant lasagna sheets. Plant-based? Swap cheese with nutritional yeast or vegan cheese alternatives. The possibilities are endless!
So what are you waiting for? Give this Gluten-Free Meat and Veggie Lasagna recipe a try and see for yourself why it’s a winner in taste, nutrition, ease and flexibility. Your belly and health will
Ingredient List
Let’s take a look at the wholesome ingredients that make up this scrumptious Gluten-Free Meat and Veggie Lasagna!
For the Bolognese Sauce:
- 1 pound of lean ground beef
- 1 can of diced tomatoes (14oz)
- 1 can of tomato paste (6oz)
- 2 garlic cloves, finely minced
- 1 onion, finely diced
- Salt and pepper to taste
- 1/2 tsp dried oregano
- A handful of fresh basil leaves
For the Red Lentil “Ricotta”:
- 3 cups of cooked red lentils
- 1/2 cup of tomato sauce
- 2 tbsp extra-virgin olive oil
- 2 cloves of garlic, minced
- Salt and pepper to taste
- A pinch of dried rosemary
For the Vegetable Layer:
- 1 pound zucchini, trimmed and sliced lengthwise into pieces
- 1 orange bell pepper, diced
Other Ingredients:
- Lasagna noodles (gluten-free if needed)
- Shredded mozzarella cheese (dairy-free if needed)
- Grated parmesan cheese (dairy-free if needed)
- Ricotta cheese (dairy-free if needed)
- Extra-virgin olive oil for drizzling
Make sure to have all these ingredients ready before you start making your delicious gluten-free meat and veggie lasagna!
The Recipe How-To
Now that you’ve gathered all the ingredients, it’s time to put them together and make this delicious gluten-free meat and veggie lasagna. Below are the step-by-step instructions.
Step 1: Prepare the vegetables
Preheat the oven to 400 degrees F (200°C). Cut 1 pound of zucchini into thin slices (about 1/4 inch each). On a baking sheet, arrange the sliced zucchini and 1 sliced bell pepper. Drizzle with 2 tablespoons of extra-virgin olive oil and sprinkle salt and pepper.
Roast for 20-25 minutes or until vegetables are tender and slightly charred. Let it cool.
Step 2: Brown the beef
In a large pan over medium heat, add 1 pound of lean ground beef, salt and pepper (to taste). Cook until browned, around 7-8 minutes. Pour out any excess fat from the pan.
Step 3: Add in flavorings
Add in 2 cloves garlic (minced) and 1 finely chopped onion; cook until onion is translucent. Then, add one can of diced tomatoes with juice, one can of tomato paste mixed with one cup of water, and ½ cup of dried red lentils. Add in oregano (2 tsp), fresh rosemary (1 tbsp), fresh basil (½ cup) and more salt and pepper (to taste). Stir the mixture well and let it simmer for about 15-20 minutes or until it thickens.
Step 4: Combine eggs with cheese
In a medium bowl combine three eggs with one container each of ricotta cheese and shredded mozzarella cheese. Mix well.
Step 5: Assemble lasagna layers
In a baking dish (9x13in), spread out some sauce on the bottom. Layer lasagna noodles over the sauce. (Pro-tip: If using gluten-free noodles, add a little extra water to the sauce so the noodles cook thoroughly). Next, add a thin layer of the cheese mixture and half of the roasted vegetables. Pour more sauce on top.
Add another layer of noodles, cheese mixture, and sauce. Then, add the remaining roasted vegetables and cover with more sauce.
Finish with a final layer of noodles and spread remaining sauce and sprinkle Parmesan cheese over the whole lasagna.
Step 6: Bake and Serve
Preheat oven at 375 degrees F (190°C) – cover your lasagna with foil paper (preferably non-stick), place it on the middle rack of your oven, and bake for approximately 30-35 minutes. Once you’re done baking, remove it from the oven, let it rest for a few minutes before serving.
Now that you have successfully made this gluten-free meat and vegetable lasagna, it’s time to sit down and enjoy it!
Substitutions and Variations
Are you someone who loves to mix things up in the kitchen? If you’re looking for ways to change up this fantastic lasagna recipe, I’ve got some ideas for you!
Firstly, for those of you who are vegetarian or looking for dairy-free options, try substituting the ground beef with some roasted vegetables, such as eggplant or mixed bell peppers. You could also use non-dairy cheeses, like vegan cheese or cottage cheese.
If you’re on a low-carb diet, opt for vegetable lasagna instead of traditional pasta. Zucchini lasagna is an excellent option since it’s naturally gluten-free and low-carb.
For those of you who love experimenting with herbs and spices, swap out the oregano and rosemary for thyme or sage. You could also add in some red pepper flakes to give the dish a bit of heat.
If you’re looking to make this recipe even healthier, try adding in some dried red lentils. These will not only boost the nutrient profile of the dish but will also add some delicious earthy flavors.
Don’t have access to all the listed ingredients? No worries! Try using canned diced tomatoes instead of fresh ones. And if you don’t have any tomato paste on hand, substitute it with an equal amount of tomato sauce.
Remember, cooking is all about making it your own! So feel free to get creative and experiment with substitutions and variations that work for your taste preferences and dietary needs.
Serving and Pairing
Now that we have prepared this delicious gluten-free meat and veggie lasagna, it’s time to talk about the best way to serve and pair it.
For serving, allow the lasagna to cool for around 10 minutes before slicing into portions. This allows for easier cutting, and also ensures that the cheese is not too stretchy when serving.
As for pairing, a simple side salad made with fresh lettuce and arugula as well as tomatoes, cucumbers, and red onions is always a great choice. Be sure to dress it with a tangy vinaigrette of your choice.
If you’d like something heartier, you can include sides such as roasted or steamed vegetables, garlic bread or even mashed potatoes.
For beverages, I love a dry red wine like Merlot or Chianti with this dish. Alternatively, you can also enjoy some iced tea with lemon or chamomile tea to help your digestion due to the heavy flavors of the lasagna.
Finally, get ready to enjoy the scrumptious taste of this gluten-free meat and veggie lasagna! Bon appétit!
Make-Ahead, Storing and Reheating
Can’t finish the entire lasagna in one sitting? That’s no problem! This recipe makes a great make-ahead meal and can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
To make ahead, follow the recipe instructions up to the point of baking. Cover the lasagna with plastic wrap and refrigerate for up to 24 hours or freeze for later. When ready to cook, simply remove the wrap and place straight into the oven at 375°F.
If reheating from the refrigerator, simply remove any plastic wrap and cover loosely with foil. Preheat your oven to 350°F and warm the lasagna for about 20-30 minutes or until heated through.
To reheat frozen lasagna, thaw it overnight in the refrigerator before warming it in the oven. Place a piece of foil over the top of the dish and put it in a preheated oven at 350°F for 45-50 minutes or until heated through.
If you find that your leftovers are drying out a bit, try adding a tablespoon or two of water around the edges of your dish before reheating. This will add a bit of moisture and keep your lasagna from drying out.
So whether you’re meal prepping for a busy week or simply want leftovers for an easy dinner, this gluten-free meat and veggie lasagna recipe is perfect for enjoying anytime, anywhere!
Tips for Perfect Results
If you’re anything like me, one of the most frustrating things about cooking is when you’re trying to make a dish and it just doesn’t come out the way you hoped it would. That’s why I want to share some tips to help ensure that your gluten-free meat and veggie lasagna comes out perfectly every time.
1. Use gluten-free noodles
One of the main components of lasagna is the noodles, and if you’re making a gluten-free version, it’s important to use noodles that are specifically labeled as such. Be sure to read labels carefully and choose brands that clearly indicate they are gluten-free.
2. Roast your veggies
To give your lasagna an extra burst of flavor, try roasting your veggies before adding them to the dish. This will help caramelize their natural sugars and bring out their full potential.
3. Don’t skimp on the cheese
Mozzarella, parmesan, and ricotta cheese are all crucial components of a delicious lasagna. When choosing your cheese, opt for high-quality options that will melt well and add richness and flavor to every bite.
4. Let it rest before serving
It can be tempting to dig into your lasagna right when it comes out of the oven, but allowing it to rest for 10-15 minutes will help it set and make each slice easier to serve.
5. Cut it carefully
When cutting into your lasagna, use a sharp knife and don’t rush the process. Take care to slice through all layers so that each serving includes equal amounts of meat, veggies, noodles, and cheese.
By following these tips, you’ll be well on your way to mastering this gluten-free meat and veggie lasagna recipe. So gather your ingredients, preheat your oven, and get ready for a delicious meal!
FAQ
Now, it’s time to address some of the most frequently asked questions about this gluten-free, dairy-free and organic lasagna recipe. I’ve prepared some answers based on my experience and research to help you get the most out of this dish while still meeting your dietary needs. Whether you’re new to gluten-free or dairy-free dishes or just looking for additional tips and suggestions, keep reading because these FAQs might be helpful for you!
How do you keep veggie lasagna from getting soggy?
If you’re looking to improve the texture and flavor of your lasagna, there are a couple of tips you can try out. Firstly, you could increase the oven temperature slightly to get a more golden top. Additionally, if you’re making a meatless lasagna, you could opt to add more tomato paste or beyond meat for a thicker sauce. It’s worth noting that you don’t have to skip that first layer of sauce at the bottom either.
What can I substitute for meat in lasagna?
This delicious lasagna recipe takes a vegetarian approach by using black beans instead of ground beef. To prepare the sauce, mix together canned tomatoes, tomato paste, cumin and chili powder in a bowl. In another bowl, combine the following six ingredients.
What is the secret ingredient in lasagne?
Here’s an interesting tip from Delish to enhance the flavor of your lasagna – sprinkle some ground cinnamon into the ricotta cheese mixture used for layering with the pasta and sauce.
Do gluten free lasagna noodles taste different?
When it comes to gluten-free lasagna noodles, you might wonder if they taste different compared to regular noodles. It’s understandable to have concerns, but the truth is that gluten-free noodles do have a distinct flavor and texture that sets them apart. Nevertheless, this doesn’t mean that they are unpleasant to eat or that you can’t find great gluten-free options. In fact, some brands like Tinkyada and Jovial have amazing gluten-free noodles that you will love.
Bottom Line
As a nutritionist and food blogger, my goal is to inspire you to get in the kitchen and cook healthy, delicious meals that nourish your body and soul. This gluten-free meat and veggie lasagna recipe does just that! With its hearty combination of lean ground beef and roasted vegetables layered between gluten-free lasagna noodles and topped with melted mozzarella cheese, this recipe is a crowd-pleaser that even those who don’t follow a gluten-free or dairy-free diet will enjoy.
I hope this recipe has shown you that eating healthily doesn’t mean sacrificing flavor or satisfaction. By using wholesome, nutrient-dense ingredients like vegetables, lentils, and ground beef, we can create delicious meals that nourish our bodies and make us feel good.
So, whether you’re hosting a dinner party or simply feeding your family on a weeknight, this easy gluten-free meat and veggie lasagna recipe is a great option for any occasion. I encourage you to give it a try and experiment with different vegetable combinations to find your own unique twist on this classic dish!
Remember that cooking should be fun and creative. Don’t be afraid to make substitutions or try new things – it’s all part of the adventure. With this recipe as your guide, you’re well on your way to creating healthy, wholesome meals that everyone will love.
Gluten Free Meat and Veggie Lasagna Recipe
Ingredients
- 1 onion
- 5 garlic cloves
- 1 zucchini
- 1 bell pepper
- 2 tablespoons olive oil
- 1 cup dried red lentils
- 8 ounces tomato paste
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) box barilla oven ready gluten free lasagna noodles
- 16 ounces ricotta cheese
- 5 ounces fresh Baby Spinach
- 1/4 cup parmesan cheese
- 2 large eggs
- 1 tablespoon italian sausage seasoning (penzey's)
- 1 teaspoon italian seasoning
- 2 teaspoons oregano
- 1 tablespoon champaign vinegar (or any wine vinegar)
- 10 leaves fresh basil
- 1 large spring fresh rosemary
- 1 tablespoon salt
- 4 cups minimum shredded mozzarella cheese (more to taste)
Instructions
- Cook lentils according to package directions.
- Chop onion and bell pepper, and shred zucchini.
- Place 2 T Olive oil in large deep pan and heat on medium.
- Add Onion and zucchini to heated pan, cook for about 4 minutes.
- Press garlic into skillet mixture and stir allowing to cook approx 1 more minute.
- Set vegetables aside and in the same pan brown the ground beef.
- While the beef is browning, add the cooked lentils to the sauteed veggie mix.
- When the meat is brown add the cans of tomato paste, diced tomatoes, tomato sauce, Italian sausage seasoning, Italian seasoning, oregano, and salt.
- Stir the veggie mixture back into the pan and turn heat to low. Cook 30 minutes stirring occasionally.
- While the sauce is simmering, make the ricotta mixture. Fine chop the spinach leaves. Remove the rosemary leaves from the stalk. Place spinach, rosemary, eggs, ricotta, and parmesan in a medium/large bowl and stir to combine. Refrigerate until ready to use.
- When the sauce has finished cooking, add champaign vinegar and remove from heat. Adjust seasoning to taste. Preheat oven to 425 degrees.
- Fine chop basil leaves.
- Place 2 cups tomato sauce in the bottom of a 13x9 baking pan. Top with 4 lasagna noodles and if desired, break up 1-2 more noodles so they will fit the pan (we found a 3 layer lasagna to be better as the top layer of noodles didn't cook very well).
- Spread 1/3 of the ricotta mixture on top of the noodles.
- Top with desired amount of mozzarella then sprinkle 1/4 of the chopped basil.
- Repeat the last 3 steps twice. Saving the last 1/4 of basil until after the lasagna has baked.
- Cover the lasagna pan with foil and bake for 50 minutes.
- Remove from oven and prior to serving sprinkle the last of the fresh basil on top.
Add Your Own Notes
Nutrition
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