Meat Lasagna

I’ve been wanting to make a hearty lasagna for months now and finally got the chance!  I found these great gluten-free rice lasagna noodles (no boil) from DeBoles at my local Publix and they were delicious!  I hope you enjoy this recipe as much as we did!  Vegetarian version at the bottom. :)

Gluten-Free Meat Lasagna

Serves: 4


  • 1 egg
  • 1 cup Ricotta cheese (goat)
  • 2 cups Buffalo mozzarella, grated (1/2 cup set aside for top of lasagna)
  • 1/4 cup Pecorino Romano
  • 1/4 tsp. fresh ground pepper
  • 1/2 lb. lean ground beef or turkey
  • 1 cup green or red bell pepper, diced
  • 2 cups mushrooms, sliced
  • 1 onion, diced
  • 1 package no-boil rice lasagna noodles (gluten-free)
  • 4 cups of your favorite spaghetti sauce


Preheat oven to 350°.

In medium bowl, mix egg, cheeses, and pepper together and set aside.

Saute meat in skillet until no longer red, drain excess fat.

Add vegetables to skillet and saute over medium-low heat for 5 minutes.

In 9″ x 13″ pan pour small amount of spaghetti sauce in bottom so noodles don’t stick.  Layer as such: noodles, cheese mixture, meat & veggie mixture, sauce, and repeat.  Top with 1/2 cup reserved mozzarella making sure all noodles are completely covered.

Cover loosely with foil and bake for 1 hour.


For vegetarian lasagna, omit meat and layer with spinach and/or sliced zucchini.

Do you have both meat lovers and vegetarians in your home? Have no fear!  This AWESOME Chicago Lasagna Trio Pan lets you make up to 3 different recipes in one pan.  Check it out on



Christina Russell

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