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
Ingredients (old recipe) *new recipe as of 2017 – ingredients are below the old directions
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
2 eggs
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
Directions (old)
*Visual directions are for ingredients above
I modified it to include more veggies and no tomato sauce!
Ingredients (new recipe)
1 tsp olive oil
2 lbs extra lean ground turkey
3 cloves garlic, minced
½ red onion, chopped small
1 red pepper, chopped small
1 cup spinach, chopped
1 tsp dried parsley (and a bit more for the top if you don’t have fresh)
1 tsp dried basil
1 tsp dried oregano
¼ tsp sea salt
1 can (14 oz) whole tomatoes, with juice
1 can (6 oz) tomato paste
4 zucchini’s, sliced lengthwise, about ¼ cm thick for the noodles
2 eggs
15 oz low fat ricotta
¾ cup grated mozzarella
¼ cup freshly grated Parmesan
Optional – fresh parsley for garnish on top and to serve
Directions (new)
Assembly
Bake 50-60 minutes until bubbling throughout and cheese is lightly browned on top.
NOTES
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!
Updated Photos:
Bought all the ingredients today for lasagna. Looking forward to another yummy dinner!
Cheers
Carroll
Enjoy Carroll 🙂