Turkey Sausage, Chevre, and Veggie Lasagna
Your gluten-free friends and family will be so glad that you made them a lasagna they can eat, and everyone else will enjoy it, too. Turkey sausage lightens this a bit, and creamy chevre gives it delightful tanginess.
1 tbsp olive oil
2 cloves garlic, chopped
1 pound turkey sausage, bulk Italian, crumbled
4 oz cremini mushrooms, chopped
1 large zucchini, chopped
small head of broccoli, chopped
1 14.5-oz can diced tomatoes
10 oz (2 1/4 cups) tomato puree
1 tsp dried thyme
1 pound low-fat ricotta cheese
8 oz chevre
3 oz (1 1/2 cups) grated parmesan, divided
2 large eggs, beaten
15 gluten free lasagna noodles, uncooked
4 oz (1 cup) mozzarella cheese
- Preheat the oven to 400⁰F. Undercook the noodles by 3 minutes, they will finish cooking as the lasagna bakes. In a big pot, heat the olive oil and sauté the garlic for a minute, then add the sausage, crumbling and breaking it up as you stir. Brown the meat until cooked completely. Add the mushrooms, zucchini, and broccoli. Cook for 5 minutes. Add the diced tomatoes, tomato puree and thyme. Bring to a boil, then lower to a lively simmer and cook until thickened, about 10 minutes.
- While the sauce simmers, combine the chevre and ricotta in a large bowl; add 1 cup of Parmesan cheese and the eggs. Mash the mixture together until well combined.
- Spread 1 cup of the sauce in a 9 x 13-inch baking pan, then place lasagna noodles on top to cover. Dollop half of the cheese mixture over the noodles, then top with a cup of sauce. Cover with noodles, then dollop cheese evenly over the noodles. Cover the cheese with the last layer of noodles, then top with all the remaining sauce, mozzarella and remaining Parmesan.
- Bake for 40-45 minutes, until bubbling around the edges and golden brown on top. Let stand for 10 minutes before cutting.
Serve this lasagna with a Caesar salad topped with Gluten Free Croutons and a side of steamed cauliflower.
This recipe was adapted from Welcome to the Table by National Co-op Grocers.
Yield: 12 servings