Lasagna can be very high in carbohydrates, which may not work well for those following a low carbohydrate diet. This High Protein Gluten-Free Lasagna recipe has all the same flavors as your favorite lasagna without the carbs!

The chicken crust replaces the noodles and provides protein, while spinach adds color and flavor. Plus, you get an added bonus of vegetables with this dish!

How to Make High Protein Gluten-Free Lasagna

This low carbohydrate chicken crust lasagna recipe will provide you with the same delicious flavors as traditional lasagna without all of the carbs!

White Sauce

Ingredients

• 1 tbsp grass-fed butter
• 1 tsp grated garlic
• 2 tbsps quinoa flour or tapioca starch
• 2 cups macadamia or oat milk
• 1/2 cup raw parmesan cheese
• sea salt and ground white pepper
• 1 egg yolk

Preparation

1. Add butter and garlic to a preheated pan and cook over medium heat for 10 seconds.
2. Add quinoa flour, salt, and pepper; cook, stirring constantly, for 2 minutes (don’t let it brown).
3. Pour in macadamia milk and cook, stirring, stir until the sauce thickens. It will have a creamy consistency similar to bechamel sauce.
4. Turn off the heat, add egg yolk and cheese, stirring until well-combined.
5. Transfer sauce to a bowl and set aside.

High Protein Gluten-Free Lasagna

Ingredients

Double recipe of  High protein pasta for the lasagna ( 2 separate batches)

• 1 ½ tsps avocado oil
• 4 cups fresh spinach
• 1/2 tsp garlic
• 1 cup onion, diced
• salt and ground black pepper
• 2 cups chicken spaghetti sauce
• 1 ½ cup prepared white sauce
• 6 to 8 high prepared lasagna sheets
• 3/4 cup parmesan cheese, divided
• parsley, finely chopped
• Basil leaves, to garnish

Preparation

1. Preheat oven to 350°F/177C° and lightly grease a medium baking pan with avocado oil.
2. Heat 1/2 teaspoon avocado oil in a frypan pan over medium heat. Add spinach, garlic, and a dash of salt, and cook for 2 minutes. Transfer to a plate and remove the extra moisture with a paper towel.
3. Add 1 teaspoon of avocado oil to the same frypan, add onions with a dash of salt and pepper, and cook until translucent. Bring back the spinach to the pan and mix well; set aside.
4. Pour half of the spaghetti sauce with chicken onto the bottom of the pan and arrange a layer of 3 to 4 pasta sheets on top.
5. Add a layer of spinach, and white sauce, and sprinkle half of the cheese on top.
6. Cover with the remaining pasta sheets, red sauce, spinach, white sauce, and cheese.
7. Bake until the sauce is bubbling.
8.   Sprinkle with parsley and parmesan cheese and garnish with basil leaves.

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Notes and information

Note: I use organic ingredients as much as possible. This way, I can get beneficial nutrients and avoid harmful pesticides, hormones, and chemicals that affect our thyroid and health in general.