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!
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Servings: 9 Servings
Calories: 326kcal
Ingredients
- 2 Tbsp 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 Tbsp olive oil
- 3 Tbsp almond milk
- 1 garlic clove
- ½ tsp sea salt
- ½ tsp 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
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