Beef | Comfort Food | Dinner | Gluten-Free | Paleo | Whole 30 | Recipes | Summer
Greek Lasagna (Gluten Free)
This lasagna is low carb, high protein, and totally gluten-free. It has so much flavor you won’t miss the noodles one bit.
This week, I ended up with a ton of fresh garden vegetables.
My sister-in-law gave me a few fresh zucchini and tomatoes from her garden, and then my neighbor brought over a ton of heirloom tomatoes.
So, of course, my brain started thinking about what I might create with this windfall of beautiful ingredients!
With all that fresh zucchini, the first thing that came to mind was gluten-free lasagna. But then really…how many times has typical no pasta lasagna been done? I wanted to find my own way of redoing this dish.
Why You’ll Love This Recipe
When I smelled this lasagna cooking in the oven, I knew it was going to be amazing.
- A rich roasted red pepper bolognese gives this lasagna a zesty twist.
- The lemon dill ricotta is so light and fresh and gives this lasagna its distinct Greek flavor.
- It’s Gluten-Free
- It makes the best leftovers.
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Garden Fresh Greek Lasagna
This lasagna is low carb, high protein, and totally gluten-free. It has so much flavor you won't miss the noodles one bit.
Ingredients
Roasted Red Pepper Bolognese
- ¾ lb ground lamb
- 1 lb grass fed ground beef
- ½ white onion, diced
- 1 ½ lbs fresh tomatoes
- 2 red bell peppers
- 8 cloves garlic
- 1 tbsp olive oil
- 1 tsp sea salt
- 1 tsp pepper
- 2 tbsp fresh oregano
- zest of one lemon
- 2 tsp crushed red pepper
Lemon Dill Ricotta
- 15 ounce whole milk ricotta
- 1 cup greek yogurt
- 4 cloves garlic, pressed
- zest of one lemon
- lemon juice
- 1 tbsp dill
- 2 eggs
- 1 tsp sea salt
- 1 tsp pepper
Layers
- 2 large zucchini
- 1 medium eggplant
- 16 ounces mozzarella cheese, shredded
Instructions
Roast
- Preheat the oven to 450℉
- Place the bell peppers, tomatoes, 8 peeled cloves of garlic, olive oil and salt and pepper into a roasting pan.
- Roast for about 40 minutes.
- Remove from oven and place red peppers into a ziplock bag to cool. Set the remained of the roasted veggies to the side.
- Turn oven off to cool.
Zucchini and Eggplant
- Using a mandoline, slice zucchini into long slices about ¼ inch thick.
- Slice eggplant into ¼ inch thick rounds.
- Lay the zucchini, one layer thick, on a clean lint free dish towel and salt generously. Cover with another towel and repeat with the remainder of the zucchini and eggplant.
- Cover all layers with a final towel and let them sweat until ready to assemble.
Lemon Dill Ricotta
- Add ricotta, greek yogurt, pressed garlic, lemon zest, lemon juice and dill to a medium bowl. Mix well.
- Add eggs and whisk until well blended.
- Add 1 tsp salt, and 1 tsp pepper.
Bolognese
- Brown lamb, ground beef and onions in a sauce pan.
- Add roasted tomatoes and garlic to a large sauce pan.
- Remove skin and seeds from the roasted red peppers.
- Add roasted red peppers to the sauce pan.
- Using a stick (immersion) blender, puree the roasted tomatoes, garlic, and red peppers until smooth.
- Add browned meat mixture to the pureed roasted vegetables.
- Add oregano and crushed red pepper. Simmer for 20 minutes.
- Adjust seasoning with salt and pepper.
Assembly
- Preheat oven to 350℉
- Add ⅓ bolognese to the bottom of a lasagna pan.
- Add one layer of zucchini.
- Add a layer of lemon dill ricotta.
- Add a layer of eggplant.
- Add another ⅓ of the bolognese.
- Add ½ of the shredded cheese.
- Repeat.
- Place lasagna pan on a cookie sheet.
- Bake for 1 hour. Until cheese is bubbly and brown.
- Let rest for 20 minutes before serving.
Laura’s Tips + Notes
Sauce Notes:
The sauce for this recipe is usually on the thicker side. The thickness will also vary depending on how juicy your tomatoes were and as always oven temperatures can vary. If the sauce seems too thick you can add a little bit of vegetable broth or water to thin it slightly. Just keep in mind, that the veggies will release water as this dish cooks. So, you don’t want a sauce that is too thin.
Eggplant and Zucchini Notes:
Salting the veggies before assembly helps to remove water and also soften them before cooking. The texture of eggplant and zucchini can vary. If you do like your zucchini and eggplant on the softer side, I would recommend pan searing the slices in a bit of olive oil before assembling.
When I created this recipe I had no issues with feeling the eggplant or zucchini was too raw. However, this may be due to personal preference or the variation in the vegetables.
Happy Cooking!!!
YOUR OWN NOTES
Nutrition
Calories: 407kcalCarbohydrates: 7gProtein: 27gFat: 29gSaturated Fat: 14gCholesterol: 123mgSodium: 724mgFiber: 1gSugar: 3gCalcium: 329mgIron: 2.3mg
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I was very excited to make the recipe but was very disappointed with the results. I think the issue lies with the instructions on how to prepare the eggplant & zucchini. They were both basically raw after cooking it for 1 hour. I cooked it for an additional half hour or more but it didn’t seem to help. It had wonderful flavor with the exception of the raw veggies that made it almost inedible. The sauce was extremely thick but it worked out fine. I will try it again, however, this time I will slice the eggplant & zucchini and them roast them prior to layering the rest of the ingredients.
Marjorie,
I’m sorry to hear this recipe didn’t turn out great for you. I actually like the idea of cooking the egg plant and zuchinni before assembling. I think it would an an extra layer of flavor.I would suggest pan searing them though as opposed to roasting them.
I definitely didn’t have an issue with the veggies seeming raw after cooking. Possibly, the amount of time that I let the veggies sweat with the salt was longer. This step has a tendency to soften the veggies. The sauce is thick in the beginning but as the dish cooks the water in the eggplant and zucchini cookes out and thins the sauce. I don’t like it get too watery since you aren’t using pasta.
Thank you for the feedback. I will add some notes to the recipe card.