This dairy free turkey lasagna will be your family's new favorite! Made with a creamy tomato sauce, gluten free lasagna noodles, and homemade dairy free ricotta cheese, it's hard to pass up. With a few short cuts you can whip this up in no time. Kid friendly with paleo options too!
This lasagna recipe has become a my go-to when the temperatures begin to drop. It's easy to make with minimal clean up and includes all the cozy flavors. Even your kids will love it!
Jump to:
Recipe Characteristics
- Dietary features - gluten free and dairy free with paleo options
- Shortcuts to make it in 1 hour
- "Lightened up" version of the classic
- Kid friendly
Ingredients and Notes
- Ground turkey - 85% - 95% fat free is best. I wouldn't use 99% fat free in this recipe as it can be too tough. You need some fat to help keep the turkey soft and flavorful.
- Tofu - This is for the ricotta cheese layer. Trust me, it won't taste like tofu. Use a firm tofu block in this recipe. See notes section in the recipe card for a store-bought ricotta alternative.
- Cashews - This is also used in the ricotta. Make sure to use unsalted, raw cashews. We will boil them for a few minutes to soften them.
- Mushrooms - Adds some bulk to the tomato meat sauce. Omit if desired.
- Gluten free lasagna sheets - There are a variety of options. See section below for my specific recommendations.
- Garlic (not pictured) - You will need one clove of garlic to add some flavor to the ricotta. Substitute with a teaspoon of garlic powder if needed.
Gluten free Lasagna Noodles
There are so many options when it comes to gluten free lasagna noodles. Here are a few of my favorite (all are no-boil which makes preparing a lasagna super simple):
- Jovial Gluten Free Lasagna Sheets - Brown rice based and found in most grocery stores.
- Taste Republic Gluten Free Lasagna Noodles - Brown rice based and easy to use!
- Cappello's Lasagna Sheets - These are almond flour based and make a great paleo option. They are found in the freezer section.
- Banza Lasagna Noodles - These are chickpea based! They can be hard to find so check the store locator!
- DeLalo Whole Wheat Sheets - If you're not gluten free, these are also great!
Step by step directions
This lasagna is so easy to make! You will need a food processor or blender (if you are making homemade ricotta), a skillet for the turkey, and an 9 X 9 inch baking dish.
Step 1 : Cook the turkey
Warm the mushrooms in a skillet with olive oil until soft. Then add the ground turkey along with the oregano and sea salt and cook until brown all the way through.
Pour in the tomato sauce and stir to coat the turkey in the sauce. Set aside while you prepare the ricotta.
Step 2 : Prepare the ricotta
To make the ricotta, place the soaked cashews in a food processor and blend until well ground up. Then add the tofu, olive oil, almond milk, garlic, oregano, and sea salt and mix until a thick and creamy mixture begins to form.
Add a handful of spinach to the container and pulse a few times to blend up the spinach. Don't blend for too long or the mixture will turn green 😅.
Step 3 : Assemble
Now it's time to put it all together! Spoon a little extra tomato sauce into the bottom of of your dish. This helps to "cook" the noodles in the oven.
Place the noodles on top followed by a layer of ricotta and then the turkey mixture.
Repeat with a layer of noodles, ricotta, and turkey mixture. Top with dairy free mozzarella (optional) and bake!
Ricotta short cut
If you don't want to make your own vegan ricotta at home (I get it!), I recommend using a store-bought dairy free ricotta like Kite Hill.
Place the 8-oz container in a blender and blend with the garlic, oregano, sea salt, and spinach. Use as directed in this recipe.
Serving
Allow the lasagna to set for about half an hour. Then cut it into squares with a knife and serve. Like many dishes, the first piece is always the trickiest to get out. Use a serving utensil or spatula to remove the slices.
Storing
To store the lasagna for later, either cover the dish tightly with aluminum foil or saran wrap or transfer to an air tight container. Store in the fridge where it will keep for up to 3 days.
Frequently asked questions
Yes! There are many to choose from. My favorites are Cappello's Lasagna Sheets for a paleo option or Banza Lasagna Noodles if you can find them in stores.
Yes, ricotta cheese is naturally gluten free. But, as always, be sure to check the labels. I like to make my own vegan version at home with cashew and tofu or pick up the Kite Hill almond milk ricotta to make my life a little easier.
You can make your own dairy free ricotta with soft cashews, tofu, and a few spices. You can also use the Kite Hill almond milk ricotta.
Yes, assemble the dish as directed in an airtight container. Place a lid on top of the unbaked lasagna and store in the freezer for up to 3 months. When ready to enjoy, thaw at room temperature on the counter then bake as directed.
Use Cappello's Lasagna Sheets which are almond flour based and omit the dairy free cheese to make this paleo.
For more delicious recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Dairy free Turkey Lasagna
Ingredients
- 2 tablespoon olive oil
- 8 oz mushrooms
- 1 ½ lbs lean ground turkey - 85% - 93% fat free
- 1 ¼ cup marinara - Rao's is my favorite
- 6 gluten free lasagna sheets
- ½ cup dairy free cheese - optional
- parsley - optional
For the Ricotta Cheese
- 1 cup cashews - soaked for an hour or boil for 10 minutes and drain
- ½ block firm tofu - about 7-oz drained
- 1 tablespoon olive oil
- 3 tablespoon almond milk
- 1 garlic clove
- ½ teaspoon sea salt
- ½ teaspoon oregano
- ½ cup spinach
Instructions
- Heat 2 Tbps olive oil and the mushrooms in a skiller over medium heat until the mushrooms become soft. Add the ground turkey and cook until it's brown all the way through. Pour the marinara sauce into the skillet and mix to coat the turkey. Set aside while you prepare the ricotta.
- Place the softened cashews in a food processor or blender and blend until chopped up. Add the tofu, olive oil, almond milk, garlic, sea salt, and oregano to the container and blend until a thick and creamy mixture forms. Add the spinach and pulse until it's chopped up. Be sure not to blend for too long or the mixture will turn green.
- To assemble, spoon a little extra marinara sauce into the bottom of an 8 X 8 baking dish. Then add three lasagna sheets followed by a layer of ricotta cheese (you should use about a cup). Spoon half of the turkey mixture over the ricotta. Spread it out to the edges of the dish. Repeat with another layer of lasagna noodles, ricotta, and turkey mixture. Sprinkle the dairy free mozzarella over top, if desired, and bake in the oven for 40 - 50 minutes until the edges begin to get dark and crispy.
- Allow the lasagna to set for about 30 minutes before slicing it into squares with a sharp knife. Use a serving utensil or a spatula to remove each slice. Garnish with parsley and enjoy!
Leave a Reply