Zesty Turkey Lasagna - Can be Gluten Free!

This tastes like the traditional lasagna someone's Nona makes, but without the excessive fat, carbs, and calories. One slice of the gluten free variety, measured out at around 510 calories. So you too can have your lasagna and eat it too!

The GoGo gluten free lasagna noodle box has just enough to make one large glass rectangle dish of this divine culinary creation. The bonus is that you do not have to boil the noodles in advance. You just place them in the dish vertically and dry. Works beautifully. You can also use the traditional Durham wheat variety of lasagna noodles.

I provided a low fat ricotta layer, which includes kale or spinach. I had kale on hand and with the addition of lemon rind and Parmesan, bellissimo! Mha! If you do not eat dairy with meat or poultry, then just use 2 lbs of ground Turkey or ricotta mixture and divide it into the two layers. Voila kosher or vegetarian, you choose.

I ate this turkey lasagna dinner two nights in a row. I packaged and put 8 portions into the freezer. So very happy I did, because it was a challenging work day that followed. Just popped it into the microwave and boom... dinner was served. If I whet your appetite with this beloved Italian dish, here's the good part. The recipe to enjoy!

Zest Turkey Lasagna

Serves 8

2 tablespoons olive oil, divided

1 large chopped onion, a little over a cup

4 large cloves garlic, finely minced or chopped, divided

1 pound ground turkey

2 tablespoons garlic powder

2 tablespoons paprika

1 tablespoon thyme

1 tablespoon oregano or rosemary, dried

1 4 cups (880 ml jar) tomato basil pasta sauce, we used Simply Organic (use your favourite)

1/2 pound lasagna noodles, (about 4 per each layer)

1 cup water, divided

240 grams ricotta (low fat or regular, about half a 475 gram container)

2 tablespoons Parmesan Cheese, or more to taste, freshly grated

About 1 cup or more to taste, kale or spinach, chiffinaude (ribbons) or chopped

1 lemon, finely grated rind only

1 large egg

Freshly ground salt and pepper to taste

320 grams or 3 cups shredded 4 Italiano cheese blend or Mozzarella, your choice

Tip: The amount of sauce and cheese doesn't really matter per layer, just use the full jar of sauce and package of cheese.

1. Preheat oven to 400 degrees F

2. Take 1 tablespoon of olive oil and spread with your hand or paper to grease a 9 x 12 inch rectangular baking dish

3. Heat the other tablespoon of olive oil in a cast iron pan or other skillet. Add the onion, 2 large cloves of garlic, and the ground turkey. Break up and fry until cooked through, about 8 to 10 minutes.

4. Add the dry spices: garlic powder, paprika, thyme, oregano or rosemary.

5. Fry until incorporated. Take off heat and set aside.

6. In a medium bowl, combine the ricotta, kale or spinach, 2 cloves finely minced garlic, lemon rind, Parmesan, coarsely ground salt and freshly ground pepper to taste.

7. Ladle about 1/2 cup of the tomato sauce on the bottom of the baking dish.

8. Drizzle with 1/2 cup of water.

9. Then take half the amount of dry lasagna noodles and place vertically, be careful not to overlap. They expand in the baking process.

10. Then spread the turkey over the first noodles. Cover with a third of the pasta sauce. Then drizzle with the remaining half cup of water.

11. Then put a layer of cheese.

12. Spread the ricotta over the cheese and then another layer of sauce.

13. Top with the remaining lasagna noodles. Spread the remaining layer of sauce and then cover with remaining cheese.

14. Cover the dish loosely with tinfoil. Bake for 30 minutes.

15. Take off the tin foil and bake for another 15 minutes.

16. Take out of the oven and let sit for a bit to hold it all together.

17. Cut into 8 even pieces.

18. Freeze portions or serve to the group! Enjoy!!!