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    Home » Recipes » Main Dish

    Greek Lasagna (Gluten Free)

    Published: Jul 29, 2017 · Modified: Nov 15, 2020 by Laura Reigel · This post may contain affiliate links

    Jump To Recipe Comments
    greek lasaga recipe pinterest image by foodology geek

    This lasagna is low carb, high protein, and totally gluten-free. It has so much flavor you won't miss the noodles one bit. 

    Greek Lasagna
    Gluten-free lasagna with a Greek twist.

    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.

    Garden Fresh Greek Lasagna
    Zucchini and egg plant are layered with a rich lemon and dill ricotta.

    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.

    ➽ Did you make this recipe? I love to see what's going on in your kitchen. Please show me what you're cooking. 🍳 Tag me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest. If you loved ❤︎ this recipe, please leave a five ★ review and a comment!

    Piece of Greek Lasagna
    Favorite Saved!

    Garden Fresh Greek Lasagna

    Laura Reigel
    This lasagna is low carb, high protein, and totally gluten-free. It has so much flavor you won't miss the noodles one bit. 
    PRINT PIN SAVE SAVED
    Prep Time 1 hr
    Cook Time 1 hr
    Total Time 2 hrs
    Course Dinner
    Cuisine Greek
    Servings 12
    Calories 407 kcal

    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 tablespoon olive oil
    • 1 teaspoon sea salt
    • 1 teaspoon pepper
    • 2 tbsp fresh oregano
    • zest of one lemon
    • 2 teaspoon 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 tablespoon dill
    • 2 eggs
    • 1 teaspoon sea salt
    • 1 teaspoon pepper

    Layers

    • 2 large zucchini
    • 1 medium eggplant
    • 16 ounces mozzarella cheese shredded
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    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 teaspoon salt, and 1 teaspoon 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

    Click here to add your own private notes.

    Nutrition

    Calories: 407kcalCarbohydrates: 7gProtein: 27gFat: 29gSaturated Fat: 14gCholesterol: 123mgSodium: 724mgFiber: 1gSugar: 3gCalcium: 329mgIron: 2.3mg
    DID YOU MAKE THIS RECIPE?Snap a 📸 and share it. Tag me @foodologygeek and don't forget to hashtag #foodologygeek!

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    185 shares

    About Laura Reigel

    Laura is the owner and CEO of Foodology Geek. She holds a degree in Physiology and Neuroscience as well as a Certification as a Nutrition Coach. Laura uses her love of cooking and science to create healthy real food recipes that you'll love eating.

    As a certified recipe hoarder, and meal prep maven Laura is passionate about sharing her love for cooking easy from-scratch recipes. She also shares the occasional family recipe and all of the technical details.

    Reader Interactions

    Comments

    1. Marjorie

      September 13, 2020 at 11:48 pm

      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.

      Reply
      • Laura

        September 15, 2020 at 5:02 am

        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.

        Reply

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