523
Ā
Ā
Ā
Ā
Gluten Free Turkey Lasagna
Prep time
Cook time
Total time
Gluten Free Turkey Lasagna
Author: J. Withington
Recipe type: Main
Serves: 8
Ingredients
- 9 to 12 Tinkyada Lasagne Noodles - gluten free (I usually cook 12 pieces so I have extra, sometimes they ended up in small pieces.)
- 2 pounds Butterball Everyday Ground Turkey Italian Style Seasoned- gluten free
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 3 tablespoons fresh oregano, chopped
- 2 cups water
- kosher salt
- black pepper
- 2 cans Hunts Tomato Paste - gluten free
- 1 (14.5 oz.) can Hunts Fire Roasted Diced Tomatoes - gluten free
- 1 cup grated parmesan cheese
- 2 (8 oz.) shredded mozzarella cheese
- 1 (16 oz.) ricotta cheese
- 1 egg, beaten
- 2 tablespoons fresh parsley, chopped
Instructions
- In a Dutch oven, add olive oil and turkey. Brown the turkey on low setting. Drain excess fluid after, then add the garlic and onions. Saute for few minutes then add the tomatoes, 2 cups water, oregano and season it with salt and pepper. Simmer for 30 minutes.
- In a medium bowl, combine the ricotta cheese, egg, and parsley. Set aside.
- Preheat oven to 350 degrees F.
- Cook the lasagna noodles half way so they don't crumble. Pour some sauce on a bottom of a 13x9 inch baking dish. Top with noodles, ricotta cheese mixture and sprinkle mozzarella cheese and parmesan cheese. Repeat layers ending in sauce, mozzarella cheese and parmesan cheese.
- Bake for 40 minutes the let stand for 10 minutes before serving. If desired garnish with more shredded cheese and chopped parsley.
