Description
Who knew lasagna could be so delicious without the gluten and dairy!
Ingredients
Scale
Lasagna Ingredients:
- 1 Tablespoon Olive Oil
- 1/4 Cup Green Onions, diced
- 1 Tablespoon of Fresh Basil, Oregano, & Parsley (dry works too!)
- 1 Lb. Ground Turkey
- 1 14 Oz. Can of Diced Tomatoes with Juice
- 1 14 Oz. Can of Tomato Sauce plus 1/2 can of water
- 2 Cups Diced Vegetables (I used eggplant, red bell pepper & zucchini)
- 1 Package of Gluten Free Lasagna Noodles (no boil)
- Salt & Pepper to taste
“Cheese” Filling Ingredients:
Instructions
- Preheat the oven to 375 degrees.
- Press the tofu between two plates with a heavy object on top. Change out the paper towels once. Let sit for at least 20 minutes.
- In a large pan heat olive oil on medium heat. Add green onions and saute for 1-2 minutes. Add the herbs and saute for an additional minute.
- Add the ground turkey to the pan and brown until cooked through. Season with salt and pepper.
- Add the can of diced tomatoes, 1/2 can of tomato sauce, 1/2 can of water, and vegetables and increase heat to a simmer. Simmer for about 20 minutes.
- While the meat sauce is simmering start on your filling. In a food processor add the pressed tofu, lemon juice, nutritional yeast, salt & pepper, & red pepper flakes. Blend for 2-3 minutes, until fully combined. Add olive oil to thin out the filling if needed.
- Cover the bottom of a 9×13 deep pan with 1/2 cup tomato sauce and place a layer of uncooked lasagna noodles on top (it’s okay if this is not even).
- Add a thin layer of the “cheese” filling on top of the noodles. Next, add a layer of meat sauce and add another layer of noodles. Repeat process at least one more time or until you run out of ingredients.
- Cover the baking dish with aluminum foil and bake for 40 minutes.
- Remove the foil and bake for an additional 10 minutes.
- Remove from oven and let sit for 10 minutes.
Notes
Recipe inspired by Oh She Glows
Keywords: fodmap lasagna recipe, fodmap safe lasagna
