Layer after layer of savory turkey ragù, silky béchamel, and bubbling mozzarella and Parmesan come together in this cozy baked classic. The turkey simmers low and slow with garlic, oregano, and crushed tomatoes until deeply flavorful, while the béchamel turns rich and velvety with a hint of nutmeg. Everything gets stacked into a hearty, three-layer bake and finished in the oven until the top is golden and bubbling at the edges. A short rest before slicing lets the layers set up perfectly, so every piece holds its shape on the plate. It's a comforting, crowd-pleasing dinner that fits neatly into a gluten free spread without missing any of that classic lasagna richness.
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 →8 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
