This is a fun recipe. I have to say when I first made this, I’d never actually made a glutinous or even a gluten-free lasagna recipe that used real noodles. I had no idea what I was getting into but hey it worked!
You can also make a lentil filling – so this dish is great for families who have gluten-free and vegetarian needs to work around.
You can prep it all at the same time and freeze an extras so next week you’re just defrosting in the oven and not preparing anything for your family with different nutrition requirements. Easy! One day, I took pictures of the process because I remember my first time attempting it and just looking at the recipe scared me. Since it turned out to be quite easy I figured the visuals would help decrease the anxiety for others. So give it shot! A lasagna without noodles, who would have thought.
Recipe originally from The Hormone Diet, Dr.Natasha Turner
2 lbs ground turkey – or I’ve also used 2 cups cooked green or brown lentils
1 clove garlic, minced
8 oz. (1 cup) can tomato sauce
1 tsp Italian seasoning
15 oz (1 cup) low fat ricotta
Fresh parsley (optional)
3/4 cup low fat mozzarella, shredded (although I read it wrong and did 1/4 cup and was fine too)
2 – 3 zucchini’s, sliced lengthwise (I used 3, sometimes 4)
¼ cup grated parmesan cheese
Preheat your oven to 325F
Sautee turkey with garlic until cooked. Add tomato sauce and italian spices.
Beat eggs with ricotta cheese
Great mozzarella cheese
Slice zucchini lengthwise, approx 3 – 4 slices per zucchini
Use a rectangular baking dish (8” – although I used 2 dishes that were 8″) and layer dish – Brush a bit of tomato sauce on the bottom, 1/3 zucchini slices, half of meat sauce, 1/3 zucchini, all of ricotta/egg, half mozzarella, rest of zucchini, rest of meat sauce, rest of mozzarella and parmesan
Bake for 45 – 60 minutes and enjoy!