High Protein Gluten Free Lasagna

I have been gluten free for years.. maybe 8-10. So we have had to be creative when it comes to cooking some of our favorite meals.  I recently found a high protein gluten free lasagna recipe that is absolutely delicious.  We made it the other night when we got together with our girls and their families and the ones who tried it were completely shocked it was gluten free and very healthy.


Why I went Gluten Free

I randomly took a food sensitivity test at the suggestion of my chiropractor after I was constantly sick with upper respiratory issues.  At LEAST 2 times a year, I would get so sick with bronchitis and be sick for 6-8 weeks. It seems like I would get over it and it would be back in a few months.  The reason I was chatting with him about it is because my cough was so terrible that I would cough a few ribs out of alignment.  The food test showed that I was highly sensitive to gluten, wheat, and green olives. I had a few medium and low foods on the scale, too. But at this moment, I can’t remember what they were.

As you know, gluten and wheat are in bread, pasta, desserts, crackers, etc.  It was only through trial and error that we realized gluten and wheat are in almost everything.  And, I mean EVERYTHING.  Did you know that even some brands of vodka contain gluten?  How about licorice?  Licorice has wheat.  I think the biggest shock I had was when the doctor prescribed me a 10-day round of antibiotic after I had covid and got a secondary sinus infection.  I mentioned to Deb that I would swear I was eating wheat or gluten because I only got worse.  We went over our entire diet over the last week and couldn’t figure out what it would be since we are so careful and read all labels. The only thing that was different was that antibiotic.  I googled it and sure enough, there was wheat in that one.  


I no longer get the upper respiratory problems 2-3 times a year like I used to.  When I get sick with a cold, it’s a lot shorter.  However, I can tell 2-3 hours after I accidentally consume wheat or gluten.  We are both very careful when buying food, but accidents still happen.  The reason I am sharing is because looking back, I realized that I have been sensitive to wheat and gluten my entire life.  If you are having strange symptoms, try eliminating those two things for a bit. 

OK.. on to the recipe.  

Also.. I realize there are gluten free options for bread and pasta but the calories are so incredibly high on those products.  So, I don’t like to consume them regularly.  We look for different options that give us more protein for less calories. 


High Protein Gluten Free Lasagna

Have you ever tried egg wraps by Egglife?  You can find them in the refrigerator section at the store. They are so handy. You can buy gluten free wraps without wheat, but again, the calories are ridiculous.  The egg wraps have 25 calories, 5 grams of protein, and zero sugar.  We use them so much.  You can make quick wraps with leftover meat and you can make lasagna.  The egg wraps are what we substitute for the noodles.  We make this recipe and have leftovers for the next day which is better than the first day.


High Protein Gluten Free Lasagna

If you are looking to get more protein in your diet, try this recipe.
Course Main Course
Cuisine Italian
Keyword Casserole, Gluten Free
Servings 4


  • 1 package Ground Chicken, Turkey, or Beef
  • 1 diced Onion
  • 2 cloves garlic
  • 1 jar Pasta Sauce
  • 1 package Eggllife Egg Wraps
  • Cottage Cheese
  • Mozerella Cheese
  • Parmesean Cheese
  • Salt and Pepper to taste


  • Brown ground chicken with onion and add garlic until done.
  • Add tomato sauce to the meat and bring to a simmer.
  • Cut your egg wraps in long strips resembling lasagna noodles and stir into the meat mixture.
  • Add scoops of cottage cheese to the top, along with the mozerella, and parmesean.
  • Cover and cook on low until the cheese melts.


You can obviously use however much cheese you want. You can also layer this in a baking dish like normal lasagna and bake it in the oven.  We are two people who like less dishes and quick meals.  Leaving this cook in the original skillet is perfect for us because it all tastes the same.

Let me know if you try this.  I shared it over on social media and heard from several who made it and LOVED it!

Danelle Harvey

View Comments

  • Just a word to the wise. You should never go GF if you suspect you have an issue with gluten. You should be tested for Celiac Disease first as you have to be eating gluten to make antibodies that show in the test. THEN go gluten free. It's a simple blood test.

  • Made it with ground turkey in cast iron skillet. Put in oven to melt & crisp top…..”delicious “ !!!! Husband loved it win win 👏

Published by
Danelle Harvey

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