Chili Lasagna
While I don’t need to eat a gluten-free diet, I have a few acquaintances who do, for medical reasons. You may be in the same situation, or have a friend or family member who chooses to abstain from gluten for another reason.
Whatever the reason, I’m never one to shy away from a recipe development challenge. I love flexing my creative muscles and figuring out a way to adapt any recipe for a specific nutritional need. I mean, I’ve even made vegetarian “chorizo” chili, and fed it to an unsuspecting husband. I love a challenge.
Why not make a big pan of gluten-free chili lasagna? OK, to be honest, it turned out that wasn’t all that difficult, either. A quick trip down the pasta aisle of my grocery store led me to a variety of gluten-free lasagna noodle options. As long as I seasoned my beef and bean chili mixture with gluten-free seasoning, I was in the clear.
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Let me tell you, this Gluten-Free Chili Lasagna is FULL of flavor. While it’s not my family’s classic lasagna with cottage cheese recipe, it was still amazing. With layers of pasta, beef and bean chili, and Colby Jack cheese, this is a hearty dish that everyone will enjoy.
The chili part of the casserole comes together in just 20 minutes. If you’d like, top the lasagna with Greek yogurt, avocado and green onions for a nutritious finishing touch.
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Gluten-Free Chili Lasagna
Ingredients
- 12 gluten-free lasagna sheets
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 green bell pepper chopped
- ½ medium onion chopped
- 1 can reduced-sodium kidney beans, rinsed and drained 15.5 ounces
- 1 can tomato sauce 15 ounces
- 1 package gluten free chili seasoning mix 1 ounce
- Dash of sriracha
- Nonstick cooking spray
- 2 cups shredded Colby Jack cheese
- Greek yogurt, sliced avocado and/or chopped green onions, for serving (optional)
Instructions
- Heat large pot of salted water to boiling over high heat. Add pasta and 1 tablespoon oil and cook as label directs. Drain, rinse pasta with cold water and drain again; set aside.
- Meanwhile, in large high-sided skillet, heat remaining 1 tablespoon oil over medium-high heat. Add beef, bell pepper and onion; cook 8 to 10 minutes or until meat is cooked through, breaking up meat with side of spoon.
- Reduce heat to medium; stir in beans, tomato sauce, seasoning mix and sriracha. Simmer 10 minutes.
- Preheat oven to 350 degrees F. Spray 9 x 13-inch baking dish with nonstick spray. Place four pasta sheets in bottom of dish. Spread with 1/3 of beef mixture and sprinkle with 1/3 of cheese. Repeat layers 2 more times.
- Cover with foil and bake 30 minutes. Remove foil, bake 15 minutes longer or until edges are bubbly. Let rest 15 minutes before serving topped with yogurt, avocado and/or green onions, if desired.
This chili lasagna looks SO delicious, hearty and full of yummy flavour. Great recipe, definitely one I have saved to recreate!
Thanks so much Thalia!
You know, I have some quinoa lasagna noodles in my pantry. This may be just the recipe to try!
Pleased to see there’s a gluten-free version of this tasty-looking lasagne! This goes into my gluten-free notebook :)…Thanks, Lori!
Gourmet Getaways
pfft plain old lasagna is clearly boring, this is clearly the better way to eat it. Also since whole30 my belly definitely says gluten-free items are better for me. Perhaps, just perhaps I’ll venture down that GF pasta aisle one day.
Honestly, I’ve tried so many types of alterna-pastas (quinoa pasta, brown rice pasta, whole grain, etc.), and most of the time, once you get them all covered in meat sauce and cheese, you really can’t tell a difference. Ahhh, the power of cheese 😉
This looks delicious! I love your new twist on lasagna.
Thanks so much, Nicole!