Anti Inflammatory Classic Turkey Lasagna

Total time2 hr

Prep time30 min

Cook time1 hr 15 min

Anti Inflammatory Classic Turkey Lasagna

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Ingredients

8 servings

For the pasta

12 lasagna noodles
Jovial Organic Gluten Free Brown Rice Lasagna Pasta, 9 oz Jovial Pasta, Gluten Free, Lasagna
See all
Chef's tip
Gluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.

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 tip
Use 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 tip
Use the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
¼ tsp ground nutmeg
¼ tsp salt

For assembly

2 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
Chef's tip
Choose 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.

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