This Greek lasagna with ground lamb, leafy greens, and yogurt is a wholesome gluten-free twist on two Mediterranean casseroles: moussaka and pastitsio.
On my trip to Greece a few summers ago I swam in the Aegean, savored lemony roasted potatoes, and wandered through harbors watching yachts come and go. What I didn’t discover until later was the comforting world of Greek casseroles.
Before that trip my culinary focus was mostly seafood, potatoes, and the many condiments that accompany them. I happily worked my way through classic Mediterranean bites, but I didn’t immediately appreciate the casserole traditions—moussaka, rice-stuffed vegetables called yemista, and rich baked dishes built for sharing.
One of the surprises was pastitsio—a Greek noodle casserole layered with meat and often topped with a béchamel sauce. Traditional béchamel contains flour, which isn’t suitable for those avoiding gluten. That inspired me to create a version that keeps the spirit of pastitsio and moussaka but uses gluten-free noodles and a lighter, tangy yogurt topping in place of a flour-based béchamel.
This lasagna is essentially a marriage of my favorite Mediterranean elements: the seasoned ground lamb from moussaka, the pasta layer from pastitsio, tomato-scented sauce reminiscent of imam bayildi, and wilted greens that nod to spanakopita. The trick I’m proudest of is substituting full-fat Greek yogurt for béchamel, keeping the layers creamy without flour.
I served this to a friend who was surprised there was no ricotta or mozzarella—and delighted by the balance of savory lamb, anise-like fennel, tender chard, and satisfying pasta. The result is a well-balanced casserole that’s both comforting and approachable.
If you want a weeknight casserole that’s gluten-free, healthy, and deeply cozy—one that would impress any home cook from the old country—this is it. You can simplify prep with a good jarred marinara if you prefer.
From one casserole enthusiast to another,
Xoxo
Phoebe
Greek Lasagna with Lamb (Gluten-Free)
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Ingredients
- Olive oil
- 1/2 pound ground lamb
- Sea salt
- 1 medium fennel bulb, halved lengthwise and thinly sliced
- 1 large shallot, thinly sliced
- 1 bunch Swiss chard, thick stems removed and thinly sliced
- 16 ounces marinara sauce
- 9 ounces gluten-free lasagna noodles, cooked according to package directions
- 3/4 cup full-fat Greek yogurt
Instructions
- Preheat the oven to 350°F.
- In a large skillet, heat 1 tablespoon olive oil. Brown the ground lamb over high heat, breaking it into small pieces, until well-browned, about 7 minutes. Season lightly with salt and transfer the lamb to a bowl.
- Add the fennel and shallot to the pan with a tablespoon of olive oil if needed. Sauté over medium-high heat until softened and beginning to brown, about 5 minutes. Stir in the chard, season generously with salt, and cook until the greens are very wilted, about 3 more minutes. Set aside.
- Spread 1/2 cup marinara in the bottom of a 9 x 13-inch casserole dish. Arrange a first layer of cooked gluten-free lasagna noodles, overlapping slightly. Spread 1/4 cup Greek yogurt over the noodles, then top with half the lamb and chard mixture and 1/2 cup sauce. Repeat the layers.
- Finish with a final layer of noodles, the remaining Greek yogurt, and the remaining marinara, gently swirling the sauce and yogurt together on top.
- Bake for about 30 minutes, until the noodles are tender and the top begins to brown.
- Let the lasagna rest for 5 minutes before cutting into slabs and serving.
Nutrition
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!