Free Form Veggie and Turkey Lasagne (Gluten Free)
Feb 15, 2019, Updated Dec 13, 2020
This Gluten Free recipe has layers of vegetables, marinara, herbed ricotta, light-on-the cheeses and no-boil-ready-to-use gluten free lasagne sheets.
My inspiration came from a restaurant with a healthy menu ~ True Food Kitchen, after tasting their Lasagne Bolognese.
Ingredients
- 5 teaspoons extra virgin olive oil, divided
- ½ pound ground turkey
- 1 teaspoon salt free cajun seasoning, (can add: 1/4 t. ground fennel seeds optional)
- 9 ounces gluten free lasagne*, cooked, or use "oven-ready" - see notes
- 1 ¾ cups marinara sauce, home made or Raos brand
- ¾ cup part skim ricotta**, see optional add-ins
- 1 large green zucchini
- 1 large yellow zucchini
- 10 medium cremini mushroom, cleaned, cut in half horizontally
- ½ teaspoon italian seasoning
- 4 ounces fresh leaf spinach, cleaned and dried
- ¾ cup parmesan regianno & mozzarela cheeses, (total)
Instructions
- Sauté the Ground Turkey: Heat 2 t. olive oil in a heavy skillet (I use a cast iron one.) Set to medium- high heat, add the ground turkey and seasonings. Stir up with a wooden spoon to break up the turkey - cook until very golden, then stir up until cooked through. Remove to a plate, season with sea salt & pepper, set aside.
- Cook the Vegetables / Method, Broil: Add remaining 2 t. olive oil to the bottom of a large rimmed baking pan - brush smooth. Cut both zucchinis into 1/4 inch lengthwise strips. Add to pan. Add cremini mushrooms to a side of the pan. Brush with oil from the bottom of pan. Sprinkle with Italian seasonings and a pinch of sea salt & pepper. Heat broiler to high. Broil the veggies 8 inches fro the heat source with the door closed. When lightly golden, turn over with tongs. Broil second side until lightly golden. Remove the veggies to a plate. Add leaf spinach to the same pan. Add 1 t. olive oil, a pinch of sea salt & pepper and rub in. Broil in the same manner - with the door open, turn over when the spinach just starts to color. Cook until limp and bright green, remove to a plate. (This method gives spinach a lovely flavor, and does not overcook it.)
- Layer the Lasagne: Have ready a heavy 10" x 13" pan suitable for lasagne - with high sides. Add 1/4 cup of marinara sauce on the bottom of the pan, smoothing it. Add 4 lasagne noodles (cooked or "oven-ready" to the center of the pan. Add half of the ricotta, smoothing with a rubber spatula. Add half of the ground turkey. Top with half of the veggies, scattering all over - zucchini, mushrooms and spinach. Add 1/2 cup marinara sauce, smooth. Add 1/4 cup of the parmesan & mozzarella cheeses. Repeat.
- Will have three layers of lasagne noodles and two layers of filling. On top of last noodle layer, smooth 1/2 cup remaining marinara sauce and sprinkle with last 1/4 cup parmesan & mozzarella cheeses.
- Bake: Cover with foil, bake in 375 degree oven for 45 minutes. Uncover, cook 15 minutes more. Cool slightly, cut into squares and serve.
- Ricotta add ins: Add the ricotta to a bowl to fit; add either 1 T. chopped parsley (or fresh basil), or 1/2 t. grated lemon rind.
- Lasagne: I have used both Jovial Organic Brown Rice Lasagne Sheets and Barilla "Oven-Ready" Lasagne - both Gluten Free and Delicious. Barilla Lasagne sheets do not need to be pre-boiled - a life saver!
- Vegetarian Version: Simply omit the ground turkey.
See BLOG for many photos of this recipe, and more information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.