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.
- 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)
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.
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.
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.
Servings: 8 – 10