High-Protein, Low-Carb & Gluten-Free… LASAGNE!

From the Archives: Healthy Lasagna (Low-Carb & Gluten-Free)

Welcome to a recipe from the Protein Pow Archives! It’s a recipe that I’ve made dozens of times since originally posting it and I hope you try it too! Because this lasagne is to die(t) for.

High-Protein, Low-Carb & Gluten-Free... LASAGNA!

Allow me to begin by asking you a question: When’s the last time you had a big slice of delicious lasagne – or lasagnA – that was actually good for you? I don’t mean one of those faux-tasting lasagnas made with slices of vegetables instead of pasta. I mean a proper this-is-lasagna-I’m-eating-,-no-question-about-it lasagna?

I hadn’t had one for a lot time before I made this today and I write this with shame in my heart because I’ve always loved lasagna. The reason I hadn’t had it for so long though is because most lasagnas contain gluten and I now follow a gluten-free diet. I also hadn’t had a traditional lasagna because most lasagnas aren’t really that healthy – packed as they are with pasta, butter (in the bechamel), and a silly amount of cheese. So, over the years, I became accustomed to turing a blind eye to lasagna – I ignored it at dinner parties; pretended it wasn’t there when I saw it in restaurant menus; blanked it at social events; gave it the silent treatment if I ever crossed paths with it at work or in school. “Would you like a slice of lasagna?” No. No, thank you. It was always the same story and I ceased to really crave it (‘out of sight, out of mind’, right?).

Screen Shot 2014-08-07 at 16.17.14But then, one day, THIS came into my life and as soon as I saw it I knew it meant that lasagna would return to take its seat in the culinary apex of my heart. I welcomed the news of its return like a long-lost lover: with open arms and a combination of excitement and anticipation. And when I finally made it today, oh! when I took it out of the oven and finally dug my Screen Shot 2014-08-07 at 16.17.18 fork into its soft and yielding layers, I swear to you… I swear I died a little.

Below you’ll find the recipe. Please note that if you want to make this vegetarian, you can: just leave out the meat and use 2 cups of chopped mushrooms + 1 cup of chopped zucchinis + more of the spinach. Also, please take note of my Bechamel Screen Shot 2014-08-07 at 16.17.32Protein Sauce below and use it next time you make some pasta! It’s an absolutely delicious low-carb and high-protein cheesy sauce and I think you’ll really enjoy it.


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