Gluten Free Garlic Parmesan Turkey Lasagna with Crispy Garlic

Total time1 hr 50 min

Prep time35 min

Cook time1 hr

Gluten Free Garlic Parmesan Turkey Lasagna with Crispy Garlic

Layers of seasoned ground turkey, garlic, and a creamy nutmeg-kissed ricotta come together with a rich garlic-Parmesan béchamel that soaks into every bite. The top gets loaded with bubbling mozzarella and Parmesan, then finished with a scattering of crispy, golden garlic chips for a little crunch and a lot of flavor. It's the kind of bake that rewards patience — letting it rest before slicing means clean, sturdy layers instead of a sloppy scoop. Fresh parsley on top brightens up all that richness right before serving. This one's a great pick for a Gluten Free dinner rotation, especially if you're craving classic, comforting lasagna without any fuss. Make it for a crowd or just to have leftovers you'll actually look forward to.

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Ingredients

8 servings

For the pasta

12 lasagna noodles
Cappello's Lasagna Sheets, 9 oz
See all
1 tbsp olive oil

For the turkey filling

1 ½ lb ground turkey
1 tbsp olive oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tsp dried italian seasoning
½ tsp red pepper flakes
salt and pepper, to taste

For the ricotta layer

15 oz whole-milk ricotta cheese
1 large egg
½ cup grated parmesan cheese
¼ tsp ground nutmeg

For the garlic-Parmesan béchamel

4 tbsp unsalted butter
4 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
3 cups whole milk, warmed
4 cloves garlic, minced
1 cup grated parmesan cheese
½ tsp salt
¼ tsp black pepper

For assembly

2 cups shredded mozzarella cheese, divided
¼ cup grated parmesan cheese

For the crispy garlic

6 cloves garlic, very thinly sliced
3 tbsp olive oil
1 pinch salt

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Bring a large pot of well-salted water to a boil. Cook the lasagna noodles with 1 tbsp olive oil until just shy of al dente — tender but with a firm center, about 8 minutes. Drain in a colander and lay flat on a lightly oiled sheet of foil to prevent sticking.
2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the 4 cloves minced garlic and cook until fragrant, about 1 minute.

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