Tuesday, November 6, 2012

Gluten Free-Turkey-Veggie Lasagna

I'm a huge fan of Lasagna and Italian food in general, but I like to tweak Italian food to make it just a bit more healthier.  So here's my own version of Turkey-Veggie Lasagna, which is also gluten free.
Lasagna noodles (I use Tinkyada, it's wheat free & gluten free)
 2 tsp. Minced Garlic
1/2 tsp. Dried Oregano
1/2 medium red onion (chopped)
1/3 cup Non-Fat milk
8 oz. shredded mozzarella cheese
1/2 yellow (or red) bell pepper (chopped)
1/2 tsp. salt
1.5 cups chopped portabello mushrooms
1.5 Jars of pasta sauce (My favorite is Classico Four Cheese)
1/3 cup grated Parmesan cheese
1 Tbsp Olive Oil
1/4 tsp. pepper
1/2 zucchini chopped
1.5 cups low fat cottage cheese

Preheat oven to 350 degrees.  Pour olive oil in a saute pan and saute onions, garlic, mushrooms, zucchini, and bell pepper til all veggies are tender.
 Add ground turkey to the sauteed veggies and cook thoroughly.
Add salt, pepper, and oregano
 Boil Lasagna noodles til they are al dente' (follow the package directions)
 Mix Milk, Cottage Cheese, and Parmesan Cheese in a separate bowl.
 Start the "Layering Process"
1. Cover the bottom of a 9x13 baking pan with pasta sauce
2. Lay 1 layer of Lasagna Noodles on top
3. Add cheese mixture on top of noodles
4. Add meat-veggie mixture on top of cheese
5. Pour sauce on top of meat-mixture
6. repeat these steps until you are out of noodles, meat, and cheese mixture
 Make sure your top layer is a layer of Lasagna noodles.  Pour sauce over noodles, sprinkle mozzarella over sauce, cover with foil, and bake in the oven for 30 minutes (or until the lasagna is boiling on the sides).
Once out of the oven, let the lasagna sit and cool for about 10 minutes. Serve it up and Enjoy!!
Makes 10 servings