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    Home » Recipes » Savory » Comforting Gluten free Turkey Lasagna (Dairy free & Paleo options)

    Published: Oct 22, 2021 by Ansley Beutler

    Comforting Gluten free Turkey Lasagna (Dairy free & Paleo options)

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    This gluten 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!

    Slice of gluten free lasagna on a square plate with a fork.

    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
    • Ingredients and Notes
    • Gluten free Lasagna Noodles
    • Step by step directions
    • Ricotta short cut
    • Serving
    • Storing
    • Frequently asked questions
    • Recipe
    • Reviews

    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

    Image of lasagna ingredients on a light surface with labels in black.
    • 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.
    Baked lasagna cut into squares with a slice on a plate to the side.

    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.

    Cast iron skillet with turkey and tomato sauce and a person stirring it with a wooden spoon.

    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 😅.

    Collage of images of spinach ricotta being made in a food processor.

    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!

    Collage of images of turkey lasagna being assembled in a square baking dish.

    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.

    Overhead view of a baked lasagna with melted cheese on top and parsley.

    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.

    Slice of turkey lasagna on a square plate with a fork resting next to it.

    Frequently asked questions

    Are there gluten-free lasagna sheets?

    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.

    Is ricotta cheese gluten-free?

    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.

    What is a non dairy substitute for ricotta cheese?

    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.

    Can I make this ahead of time and freeze it?

    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.

    How do I make this paleo?

    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:

    • Cozy Beanless Sweet Potato Turkey Chili
    • Cozy Maple Pumpkin Bourbon Cocktail with Apple Cider
    • Vegan Butternut Squash Mac and Cheese

    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

    Lasagna slice on a square plate with a fork.

    Comforting Gluten free Turkey Lasagna (Dairy free & Paleo options)

    This gluten 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!
    No ratings yet
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    Course: Dinner
    Cuisine: Italian
    Keyword: dairy free lasagna, gluten free lasagna, ground turkey lasagna recipe, Turkey spinach lasagna
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 9 Servings
    Calories: 326kcal
    Author: Ansley Beutler

    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!

    Notes

    Store-bought ricotta - You can definitely use store-bought ricotta if you'd like. I recommend the Kite Hill almond milk ricotta. Place the 8-oz container in a blender and blend with the oregano, sea salt, and spinach.
    Gluten free lasagna sheets - My favorites are Cappello's Lasagna Sheets for a paleo option or Banza Lasagna Noodles if you can find them in stores.
    Store - 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.
    Freeze - To freeze for later, 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.

    Nutrition

    Calories: 326kcal | Carbohydrates: 24g | Protein: 25g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 420mg | Potassium: 522mg | Fiber: 2g | Sugar: 3g | Vitamin A: 324IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 2mg
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
    « Cozy Beanless Sweet Potato Turkey Chili
    Chocolate Chip Pumpkin Bread (Gluten free & Dairy free) »

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