Gluten Free Dairy Free Lasagna
Happy 2018! Wishing you good health and happiness as we begin the new year. My family has jumped on the bandwagon of starting things off fresh and we’ve challenged ourselves to make a better effort at eating well consistently. I’ve been wanting to try a gluten free lasagna for a long-time now and recently decided to attempt to eat dairy-free. I’ve already noticed a change in my well-being so I’m hoping that I can stick to it! This recipe substitutes zucchini slices for lasagna and dairy-free cheese for the filling. It was a lot of fun to make and I’m happy that I can enjoy it with my gluten-intolerance and so can my husband who is a type-1 diabetic. This dish is also perfect to make and freeze-ahead!
What you’ll need:
Canola oil: 2 TBSP
Ground Turkey Meat: 16 oz.
Italian Seasoning: 1 TBSP
Garlic & Herb Seasoning: 1 TBSP
Pesto Seasoning: 1 tsp
Dairy Free Cream Cheese: 8 oz.
Dairy Free Shredded Cheese: 8 oz., mozzarella
Zucchini: 3 medium, sliced thinly
Gluten Free Tomato Sauce: 2 cups
Step 1: Preheat your oven to 400 degrees.
Step 2: Prep your zucchini ahead of time by cutting thin slices and sprinkling sea salt on top to help remove excess water. You can place paper towels over these and let sit for 30 minutes to an hour.
Step 3: Next, add canola oil to a large skillet on medium heat. Add your ground turkey meat and season with both your Italian and garlic & herb spices. Continue to separate the ground turkey in the pan as it cooks.
Step 4: Add tomato sauce to the turkey meat and let simmer on low.
Step 5: Prep your cream cheese in a large mixing bowl and fold in the pesto seasoning.
Step 6: Start to assemble your lasagna by first layering zucchini slices on the bottom of an 8X8 baking dish. Then, add a layer of meat sauce and dollops of cream cheese.
Step 7: Sprinkle shredded cheese and repeat layers if you have a deep baking dish. Place zucchini slices on top.
Step 7: Bake at 400 degrees for 20-25 minutes and let cool for an additional 15 minutes before serving.