Gluten-Free Turkey Lasagna
This recipe is a delicious family favorite.
It can be made ahead, and it freezes well.
You’ll need:
1 recipe homemade spaghetti sauce OR 3-28oz cans
of your favorite tomato sauce
9 Gluten-free lasagna noodles, cooked according to package
2lbs natural ground turkey
2 Tbls. Cold Pressed Extra Virgin Olive Oil
4 Tbls. dried basil OR about ¼ cup chopped, fresh basil
½ tsp. garlic powder
Sea salt and black pepper to taste
1 large container or 48oz, natural Ricotta Cheese
16oz natural Mozzarella Cheese, shredded
Instructions:
In a skillet over medium heat, lightly brown the ground turkey in olive oil.
When turkey is browned, add the basil, garlic powder, salt and pepper.
I usually add a little bit of filtered water at this point, so any flavors stuck to the pan will incorporate in the meat. Reduce heat slightly and cook approximately 30 minutes, adding small amounts of water as needed to prevent meat from sticking. Allow excess water to cook out before turning off heat under skillet.
Preheat oven to 350 degrees. Divide meat mixture in half. Divide shredded cheese and ricotta into thirds.
Begin layering process:
In a 13x9 –inch baking pan or casserole dish or a foil lasagna pan, spread several spoonfuls of sauce over bottom of pan. Place 3 cooked lasagna noodles side by side in bottom of pan. Spoon one third of ricotta evenly over noodles, sprinkle one third of shredded mozzarella evenly over ricotta, spoon half the meat mixture evenly over cheese, evenly spoon enough sauce over meat to cover each section of noodles. Repeat this process two more times, the last time without meat. Cover top of lasagna with sauce. Bake for approximately 30 minutes, or until bubbly and center is hot. (Lasagna can be assembled ahead of time and kept in refrigerator overnight until ready to bake. Baking time will need to be lengthened since ingredients will be cold. Toward end of baking time lasagna may need to be covered with foil to prevent over browning.)
Enjoy with fresh salad
greens and your favorite bread!