Gluten Free Turkey Vegetable Lasagna | Better Meal Plans

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Gluten Free Turkey Vegetable Lasagna

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Prep Time: 15 minutes
Cook Time: 1 hour 1 minute
Total Time: 1 hour 16 minutes
Course: Dinner, Lunch, Main Dish
Servings: 8 people
Calories: 519kcal
Author: Melissa Snyder

Ingredients:

  • 1 lb gluten-free pasta lasagna noodles
  • 24 oz marinara sauce
  • 16 oz ricotta cheese
  • 8 oz mozzarella cheese shredded
  • 1 lb ground turkey
  • 2 tbsp olive oil divided
  • 3 carrots peeled and chopped
  • 2 zucchini chopped
  • .5 c onions chopped
  • 2 c baby spinach
  • 3 cloves garlic minced or pressed
  • 1 tsp sea salt divided
  • .5 tsp ground black pepper divided

Instructions:

  • Preheat oven to 350 degrees.
  • Cook lasagna noodles according to the package instructions. Steam spinach on top of the pot cooking the lasagna noodles until wilted 2-3 minutes.
  • While noodles cook, saute carrots, zucchini, .25 tsp salt, and .25 tsp pepper in 1 tbsp olive oil until softened 6-8 minutes. Set aside and add 1/3 of marinara sauce to the veggies.
  • Cook turkey, onions. .5 tsp salt, and .25 tsp pepper until cooked in remaining 1 tbsp through 6-8 minutes, add garlic and cook another 1-2 minutes. Drain any excess liquid from cooked turkey. Add to veggies and combine.
  • Combine ricotta cheese, spinach, .25 tsp salt, and 1/3 of the mozzarella.
  • Layer in 9x12 glass pan: a little sauce on bottom, noodles, meat/veggie mix, noodles, cheese mix, noodles, rest of sauce, rest of mozzarella.
  • Bake for 30 min covered, 10 min uncovered.

Nutrition

Calories: 519kcal | Carbohydrates: 53g | Protein: 33g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 1048mg | Potassium: 791mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5450IU | Vitamin C: 19.3mg | Calcium: 300mg | Iron: 2.8mg
Tried this recipe?Let us know how it was!

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