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Cheesy Gluten Free Lasagna

Cheesy gluten free lasagna is packed with flavour, goodness, and is the perfect oven comfort meal, especially in the middle of winter. Okay, check out the ingredients and make sure you’ve got everything, then let’s get cooking.
Prep Time28 minutes
Cook Time30 minutes
Course: Dinner
Cuisine: Italian
Servings: 12 pieces

Ingredients

Lasagna

  • 2 boxes of gluten free noodles boiled
  • 400 grams of old cheddar cheese
  • 400 grams of mozzarella cheese
  • 100 grams of parmesan cheese

Ground Turkey Sauce

  • 900 grams of ground turkey
  • 2 tablespoons of olive oil
  • 1 white onion
  • 2 cloves of garlic
  • 2 jars (900ml) of pasta sauce
  • salt and pepper to taste

Spinach Ricotta Filling

  • 1 big bag of spinach
  • 1 tablespoon of olive oil
  • 2 cloves of garlic
  • 1 white onion
  • 1 kg of ricotta cheese
  • 2 eggs
  • 100 grams of parmesan cheese
  • salt and pepper to taste

Instructions

  • First up, the noodles are a key ingredient in any gluten free lasagna. Pick wisely! These are my go-to. I cook them first, and then add a bit of olive oil and lay the out on a pan so they’re not all mangled. I like to keep them looking nice.
  • Once the noodle are done and set aside, I make the turkey meat sauce. First, dice the onion (I dice both, one for the meat sauce and one for the ricotta mixture) and cook over medium heat with the garlic and oil. Add the turkey and season with salt. Once the turkey is well browned, add the sauce and set to a simmer. Then, set aside.
  • Next, time for the spinach and ricotta mixture. In a different pan, add the oil, garlic, and the other diced onion, then add in the spinach until it’s all wilted. Remove from the heat and add in the ricotta, eggs, and the grated parmesan cheese. Again, add salt and pepper to taste.
  • Next, it’s time to get the cheese ready. Shred the old cheddar cheese and half of the mozzarella. Slice the other half of the mozzarella and set it all aside.
  • Now, time to build. Get out a large pan, a deep 9×13 pan and either spray or butter the dish. Then, layer the noodles, letting them hang over the edge. Then layer a way – 1/3 of the meat sauce, 1/4 the mozzarella, noodles, 1/3 spinach, and then repeat 3 times. Fold over the noodles you had hanging over the edge and then top with the last bit of sauce and mozzarella and the remaining parmesan cheese.
  • Bake at 350 degrees for 20 minutes, covered with foil. Then, take off the foil and bake for another 15 minutes.
  • Let it rest for about 10, then cut and eat!