Gluten Free Lasagna (Grain Free Option!)

Everyone has their favorite lasagna recipe and their little tricks or secrets to make it "just right". Today I'm sharing mine with you! 

Something you have to understand; when I cook, I tend to just throw ingredients together and hope it tastes good. But lately I've been making an effort to make notes and write down what I do so I can share it with you - (once the kinks have been worked out of course.)

That being said, this lasagna recipe is very customizable! Use gluten free lasagna noodles, use wheat lasagna noodle, use cooked spaghetti squash in place of the noodles! It's your choice! (Side note; if you're going for a lower calorie/carb option definitely go with the spaghetti squash. 20 calories per 1 cup and low in carb count too!)

First set your oven temp to 350 degrees F. 

I want to introduce you to my go to lasagna meat layer recipe. (It's actually my meatball recipe but I use it in lasagna and make meatball burgers too!)

1/2 cup oats (not quick cooking, and certified gluten free if necessary)

2 tbsp. milk

1 tbsp. avocado oil

1 medium onion, minced in a food processor

3 garlic cloves, minced

1 egg, beaten

3 tbsp. dried parsley

1 tbsp. organic Italian seasoning

2 tsp. salt

2 tsp. pepper 

1 1/2 lbs. thawed ground beef

Combine all ingredients except ground beef. Mix well. Add ground beef and mix just until ingredients are well distributed. 

Brown on medium heat. Drain and set aside. 

Now it's time to prepare our cheese layer... 

1 lb. cottage cheese

2 eggs, beaten

1 tsp. salt

1/4 cup Parmesan cheese 

2 tbsp. dried parsley

Mix together. Set aside. 

The hard prep is finished!

Grease a deep, 9x13 casserole dish. Start with a thin layer of cooked spaghetti squash or cooked lasagna noodles. 

Followed by a layer of your favorite marinara sauce. (I love Sorriso's Traditional Marinara Sauce. It's a local, Nebraska brand made just 10 miles from where I live! And it tastes great!)

Cover with a layer of the cheese mixture, and the a layer of meat. 

Repeat until pan is full. 

Top with freshly grated mozzarella cheese (we used 16 oz.)

Bake until cheese is bubbly and lasagna is heated through (about 15-20 minutes.)

A not beautiful, but very realistic photo of my lasagna with gluten free noodles! ☺️