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Free Form Veggie and Turkey Lasagne

Free Form Veggie and Turkey Lasagne (Gluten Free)

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.

Healthy & Hearty – A lasagne to savor!

Free Form Veggie and Turkey Lasagne

Ingredients

5 teaspoons extra virgin olive oil, divided

½ pound ground turkey

1 teaspoon salt free cajun seasoning, (can add: ¼ 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

1

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.

2

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.)

3

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.

4

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.

5

Bake:
Cover with foil, bake in 375 degree oven for 45 minutes. Uncover, cook 15 minutes more.
Cool slightly, cut into squares and serve.

6

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.

7

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!

8

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.

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