Alpha Gal Friendly Classic Turkey Lasagna
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the pasta
- 12 lasagna noodles
For the meat sauce
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 lb ground turkey
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- ½ tsp salt
- ¼ tsp black pepper
For the béchamel
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 tbsp all-purpose flour
- 2 cups whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - ¼ tsp ground nutmeg
- ¼ tsp salt
For assembly
- 2 cups shredded mozzarella cheese, divided
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - 1 cup grated parmesan cheese, divided
Chef's tipChoose a grated-style vegan parmesan and use the same amount.
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until just al dente — tender but with a slight resistance at the center. Drain in a colander and lay the noodles flat on a lightly oiled baking sheet to prevent sticking.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!