I haven’t had lasagna in a long time. Don’t get me wrong, I COULD have made one. They sell lots of different types of gluten free lasagna noodles. I’m one of those people that does have a bag of rice pasta in and among her stuff, but I rarely use that sort of thing. I’ve gotten so I don’t buy too many pre-made items anymore. Lots of fresh produce, basic grains, dried beans; you see where I’m going! There are lots of reasons for this, but I think the one that translates the best (and its my main reason) is cost. Pre-made foods can be expensive, especially gluten free!

Back when I did eat lasagna on a more regular basis, my favorite was always the ‘white’ varieties. I think it was because I was mostly a vegetarian when I was growing up and it was hard to get people to make a tomato sauce lasagna without beef. Plus, there was something to be said about the creamy deliciousness of a white lasagna.

So… this recipe was born. I made a few random sauces that actually turned out well – they were experiments so I wasn’t sure how it would go. And why not use something that I can get much cheaper than pasta? Potatoes and pasta are similar in nutrition anyway (starch) so it seemed to fit. Plus I used pretty common ingredients for the whole thing, so it wasn’t expensive at all!

Also, as this is gluten free and dairy free, I’m submitting this to the best blog carnival ever (no foolin’ :D), Go Ahead Honey, It’s Gluten Free! This month is hosted by Zoe from Z’s Cup of Tea. Thanks to Zoe we have a fun dairy free theme of, Cream of the Crop. Very fun! Be sure to check it out :)

Pasta-Less Gluten and Dairy Free Lasagna

Ingredients:
3 large russet potatoes, peeled
3 medium carrots, peeled
2 large green onions (or 4 leeks) (everything but the roots :))
3 cups fresh spinach
16 oz ground turkey w/3 tablespoons canola oil and dash of salt
Dried crushed oregano and sweet basil leaves (for the ‘topping’)

White Sauce:
2 cups unsweetened soy milk
2 tablespoons cornstarch or tapioca flour
2 tablespoons shortening
4 springs fresh oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder

‘Cheese’ Sauce:
1/2 cup cooked rice
1/2 cup tap water
1 egg
2 tablespoons nutritional yeast
1/2 tsp salt

Instructions:

For the White Sauce:

In a medium saucepan, add the Crisco on medium low heat. Once it starts to melt, whisk in the corn starch. Immediately add ½ cup of soy milk and whisk continually while on low heat.  Continue to add the soy milk until all 2 cups are added. Keep on low heat for a total of about 15 minutes, continually stirring. If you don’t stir continually, the corn starch may clump. Add the salt, pepper, onion powder, and then 4 sprigs of oregano (take off the leaves, don’t use the stems). After the 15 minutes and when the sauce is relatively thick, remove from heat and set aside.

For the Cheese Sauce:

First cook the white rice so that you have a 1/2 cup; you want it to be sticky but not ‘wet’. (If you have water left in it, maybe don’t use as much tap water in the blender.) Add rice and ½ cup of water to blender. While blending, add 2 tablespoons of nutritional yeast and 1 egg. Blend in total for about 2 minutes on high. Set aside.

Building the Lasagna:

Peel the potatoes and wash them well. I used my mandolin slicer to slice the potatoes to be about an 1/8th inch thick. I did the same with the carrots.

In a frying pan, I added 3 tablespoons of canola oil and 16 oz of 100 percent ground organic turkey. I also chopped up two large green onions (foliage and all) and mixed it into the turkey. I sprinkled just a dash of salt on it while it was cooking as well. Brown the meat and set aside.

Spray a 9×13 glass casserole dish and add the first layer of potatoes. I layered it as follows (the top of the list is the bottom layer and the bottom is the top layer. How’s THAT for confusing?! :))

Potatoes
Carrots
Spinach
White Sauce
Potatoes
Carrots
Turkey
Cheese Sauce
Spinach
White Sauce
Potatoes
White Sauce
Cheese Sauce
Dried Oregano and Sweet Basil Leaves

Put in the oven for 1 hour at 350 degrees. Let it cool for at least 15 minutes after you pull it out. I cut one piece out soon after and it didn’t hold together well (what lasagna does when its hot out of the oven, I guess?). I put the rest in the fridge. Once it was cooled it cut great. Plus it tasted just as good after reheating.

This would be a fun one to trick your family or friends with. It’s sort of hard to tell at first that there really isn’t any pasta! And it tastes great. You could easily omit the turkey too, I don’t think it needs it.

My family really likes it too! :)

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This recipe is linked to Foodie Friday, Friday Favorites, Tempt My Tummy Tuesday, Tuesdays at the TableTwo for Tuesdays, Tasty Tuesday, Delicious Dishes, Gluten Free Wednesday, Simply Hot Recipes, The Grocery Cart Challenge, and Friday Foodie Fix.

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20 Responses to Pasta-less Turkey Lasagna

  1. April Harris says:

    This looks really tasty, and quite pretty on the plate as well!

  2. Wow, you’re on a roll, girl! Some awesome recipes of late. :-) I like this one because often I’ll end of with a bunch of potatoes that I need to use before they go bad. Super creative and delicious, I’d say!

    Shirley

  3. gnee says:

    This looks so healthy and delish. Thanks for a reason to give thanks in the summer!

  4. Seriously fabulous creation!!

  5. Stephanie says:

    Oh my! This looks beautiful! I’m so excited to try it.

    P.S. HAPPY BIRTHDAY!!!!

  6. SnoWhite says:

    what a neat idea — this sounds wonderful. Way to be creative!!

  7. Looks great! With it so full of yummy veggies and sauces- I know it must be wonderful! Thanks for linking to TMTT.

  8. Wow Aubrey this recipe really is amazingly well crafted! As an ex-vegan I can see the detailed crafting of the recipe that many people may miss who havent ever had to eliminate dairy from their diet! Kudos to you! Thanks for sharing the real food love on the two for tuesday recipe blog hop! I grabbed your feed and tweets. :) Alex

  9. Christy says:

    When I cook gluten free I try and keep it natural also.
    This looks yumm!

  10. girlichef says:

    Oh, this sounds tasty!! Even though we don’t “have” to be gluten-free around our house, we’d gobble this up for sure :) Thanks for sharing it with Two for Tuesdays this week!

  11. Bethany says:

    Oh, I love the idea of using potatoes instead of noodles – I think I actually have a little bit of an unhealthy obsession with potatoes – put them in anything and I’m happy! I know it’s strange. Anyway, I do love this idea and will definitely be trying it. Thanks so much for linking up to our Two for Tuesday blog hop! :)

  12. [...] This Pasta-less Turkey Lasagna was created by Aubree of Living Free. It’s a white lasagna, which is simply lasagna without the tomato sauce. I never knew! I’ve always eaten lasagna with tomato sauce, but next time I’m in the mood to try something different I might just try this. [...]

  13. Debbie says:

    What a neat idea! I love white sauce lasagna and will definitely keep this in mind next time I get hungry for some!

  14. Linda says:

    Using potatoes was a great idea. This is a very creative recipe. Great job. It looks delicious!

  15. I’d love to taste that! It looks really good. Did it take a lot of time to put together?

  16. Thank you all for the awesome comments! I’m so happy that you all think its neat. I definitely had fun eating it :D

    To answer your question Cheryl, it wasn’t all that time consuming I didn’t think. It took me about 10 minutes to get the potatoes and carrots peeled and sliced, about 20 minutes for the cheese sauce (the rice had to cook), about 15 minutes for the white sauce, and then again for cooking up the turkey. But this was all at the same time, so it was about 30 minutes total. (I did have a bit of a mess to clean up… but I’m a messy cook in general :))

  17. Jerri says:

    Sounds good! I love that your recipe includes potatoes. Very interesting!

    Thanks for joining me for Friday Favorites!

  18. Chelsey says:

    I like your innovative way to make cheese sauce. Is nutrtional yeast salty? I have never cooked with it before. I always see it at the health food store, unsure as how to use it.

  19. Hey Chelsey, good question. I’m actually still trying to answer the same question, haha! Seriously though, I don’t know exactly what to make of nutritional yeast yet. In my opinion its not salty and the way it tastes is hard to put a finger on. Maybe like a dulled down combination of cheddar cheese on a cracker? I find that if I add it to dishes with other flavors its perfect for adding a little something that the cheese might have. But I don’t like to use it on things plain usually. I doubt that helped, but that’s all I’ve got! :)

    ~Aubree Cherie

  20. zentMRS says:

    Sounds tasty! I always love a good lasagna alternative… thanks for sharing!

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