Christmas Gluten-Free Lasagna (Red and Green)

Gluten-Free Lasagna Finished |
Gluten-Free Lasagna

I love, love, love lasagna!

OK, who doesn’t? Even vegetarians find a way to make lasagna work for them. Otherwise, I don’t think vegetable lasagna would exist.

Well, I specifically love, love, love my mother’s lasagna. She made it with a secret ingredient that no other mother of any of my friends ever made it with. (Did that sentence make any sense?)

Anyway, everyone I have ever known (except my mother) made lasagna with ricotta cheese. Including frozen versions. Don’t get me wrong. Ricotta has its place. But, it makes my lasagna dry. And, it’s just not right.

So, when I moved out of the house, I made sure to get that lasagna recipe to take with me. I made it a few times, but I have not attempted it since going gluten-free. I know I can get gluten-free lasagna noodles, but it just seems too heavy to me.

But, I have been trying to figure out a way to make gluten-free lasagna. Make it more healthy. Make it less heavy. Make it so I can eat it, enjoy it, and not feel guilty and 5 pounds heavier.

Well, I did it. That gosh darn CSA box showed up with an over abundance of veggies, again. What to do with them?

There were two giant bunches of Swiss chard. Hmmm. Chard is flat and long. And it goes great in Italian/tomato dishes. I wonder…

Yep! It worked like a charm. Well, almost. When I made it, I used the chard in long strips. And, we found out that it is a bit difficult to cut into with a knife when it’s warm. Hence, the recipe below calls for it torn into pieces. Much easier.

And, one other note. It was pretty watery due to the leafy green thing. I used a turkey baster to suck some of it out. But, it still tasted great. And, the water content should be reduced if you use a spinner on your chard before you layer it.

OH! And that secret ingredient that my mother used. It’s cottage cheese. Instead of ricotta, she used cottage cheese. It made the lasagna so moist and yummy. Anyone I have ever known that has tried my mother’s lasagna (or later, mine) loves it and says it’s the best they’ve ever had. Seriously! She volunteered to make it for Christmas Eve dinner one year and was pretty much required to do it every year after. Snarf went my family. It was gone!

So, below is my recipe for Christmas Lasagna. Get it? It’s red (the sauce) and green (the chard). Get it?

Gluten-Free Lasagna |
Gluten-Free Lasagna


Christmas Gluten-Free Lasagna (Red and Green)
  • Sauce -
  • 1 Onion (chopped)
  • 4 – 5 cloves Garlic (chopped)
  • 2 lbs Ground Beef
  • 2 - 28 oz. cans Tomato Sauce
  • 2 tbsp Dried Parsley Flakes
  • 1 tbsp Sugar (I used Palm Sugar.)
  • 1 tsp Dried Basil
  • Cottage Cheese Mixture -
  • 3 cups Cottage Cheese
  • ½ cup Parmesan Cheese (grated)
  • 1 tbsp Dried Parsley Flakes
  • ½ tsp Dried Oregano
  • The Rest of It -
  • 1 bunch of Swiss Chard (rinsed, dried, and torn into pieces)
  • 8 oz. Shredded Mozzarella Cheese
  1. Sauce -
  2. Saute onion in a little olive oil until translucent.
  3. Add garlic and saute a bit more. Be careful not to burn garlic.
  4. Add ground beef and cook until beef is browned and mixed with onion and garlic.
  5. Drain off the fat.
  6. Add tomato sauce, parsley, sugar, and basil.
  7. Bring to a boil, stirring occasionally.
  8. Reduce heat and simmer uncovered at least one hour or until mixture has thickened to the consistency of spaghetti sauce.
  9. Remove from heat.
  10. Cottage Cheese Mixture -
  11. Add cottage cheese, Parmesan cheese, parsley and basil to food processor and blend until smooth. It will be thick and you need to spoon it out. It should not pour. Then it's too thin.
  12. The Rest of It -
  13. Preheat oven to 350 degrees.
  14. In an ungreased lasagna pan, layer Swiss chard to cover the bottom of the pan.
  15. Then the meat sauce.
  16. Then mozzarella cheese.
  17. Then cottage cheese mixture.
  18. And repeat 3 more times.
  19. End with mozzarella so cottage cheese mixture is only layered 3 times.
  20. Bake uncovered for 45 minutes. Bake for 1 hour if lasagna has been refrigerated.


Gluten-FreeLasagna First Steps |
Gluten-Free Lasagna First Steps

Gluten-Free Lasagna Next Steps |
Gluten-Free Lasagna Next Steps

**Note** I used a very large lasagna pan for this. If using a normal or smaller pan, it will make two batches.

**Note 2** My mother is allergic to onions, so in her original recipe, she uses onion powder. It works perfectly. So, if you have an issue with onions, just substitute onion powder.

I am also posting this recipe now, because it is easy to make ahead of time and refrigerate/freeze for a crazy day that you just want to throw something in the oven and be done with it. Indulgent, yet still feel good about eating it with all of the holiday food we are given all month. Just be sure it is thawed before cooking if you freeze it.

Until later, here’s to…Living better, easily!

PPS – I am also linking this to Go Ahead Honey, It’s Gluten-Free being hosted by Carol from Simply…Gluten-Free. (Naomi Devlin of Straight Into Bed, Cakefree and Dried started Go Ahead Honey, It’s Gluten-Free, and each month it’s hosted on a different blog with a different theme.) And, this month’s theme is family traditions. Since this is a Christmas Eve tradition, it counts.

PPPS – I am also linking this to Real Food Weekly at The W.H.O.L.E. Gang. Lots of good, real food.


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14 Responses to “Christmas Gluten-Free Lasagna (Red and Green)”

  1. Wow, that looks great, Tia! But, I’m sorry to tell you that I’m in the ricotta cheese camp. Absolutely hate cottage cheese … even in lasagna. LOL Sorry, dear. The red and green factor is wonderful though. Love your step-by-step photos, too. 🙂


    • Oh, ok. I knew you had to have a flaw somewhere. Now, I know what it is. Ricotta! LOL 😉 What’s funny is that I can’t stand cottage cheese on it’s own. I think it’s icky. But I love it in this.

      I actually remembered to take step-by-step photos this time, so I thought I would use them. Thanks for noticing.

      Tia 😛

      • ROFL … yes, I admit it, I am a flawed human being .. but for more than disliking cottage cheese. 😉 I’m very tempted to make this for my support group meeting on Tuesday. But, I’d have to use ground venison and ricotta cheese. I’ll let you know when I do make it, dear. 🙂


    • Thanks, Diane! I didn’t intend to make it red and green. I realized afterward that it was, so it fit with my theme. And, I love trying to share. I’m just happy I had something this time.

      Tia 😛

  2. Okay, I have to say it. This is brilliant! Totally! I am going to make this on Sunday and i will report back.
    I totally know my kiddos will devour this! They love lasagna and this would be a fun twist, especially with the cool idea of it being red and green for Christmas.
    And, I am a flip flopper on the ricotta/cottage cheese debate. Honestly, I can go either way.
    Good one, my dear! xo

    • Why, thank you. I’m sure your kids will love it. Max devoured it. He is trying really hard to say lasagna. It comes out Sanya. But he normally won’t eat beef at all, and he gets excited for it. Guess he loves the cheese. 🙂

      Let me know how it works out.

      Tia 😛

  3. My mom always made lasagna with cottage cheese but that was because she didn’t know what ricotta was (and it wouldn’t have been sold in west Texas.) I will have to try this though, gluten free lasagna noodles are not available around here and I just don’t like to order groceries over the internet. Silly, I know.

    • Hi Christi,

      I think this came from a 60s Betty Crocker cookbook originally before being messed with, so that may be why the cottage cheese is in there. 😉

      I don’t blame you about ordering groceries over the internet. I like to order a lot of stuff over the internet because I am not a fan of “shopping” but groceries are just something that has to be done in person. I don’t even like my husband doing it without me because he may get the wrong things. 🙂

      Tia 😛