Sure, you could buy the gluten free lasagna noodles and make a lasagna that way. But this is a MUCH cheaper way to achieve the same feeling. I think I got my 5 lb bag of potatoes for 2 or 3 dollars. And I only used 2 lbs out of the bag. While I’m thankful that there are more and more gluten free products becoming available in the mainstream supermarkets, I still can’t justify the price of things like pasta. So this was a fun way to enjoy a pasta dish – without any pasta!
If you eat dairy, this could be just as easily done with ricotta or cottage cheese and mozzarella. That, with the spinach and tomato sauce, would make a great vegetarian version I think. But I chose to keep it dairy free too and so thought that the turkey would be a nice accompaniment of flavor.
All in all, I was really happy with this dish!
GF/DF Potato (pasta-less) Lasagna
1 lb ground lean organic turkey
1 tbs Italian seasoning
1 cup chopped spinach
1 cup tomato (or pasta) sauce
2 lbs potatoes
1 cup unsweetened almond milk
2 tbs corn starch
2 tbs nutritional yeast
1 tsp salt
Italian seasoning and nutritional yeast for top layer (optional)
Preheat the oven to 350 degrees.
Start by making your ‘fillings’. Cook up your ground turkey in a skillet pan with the italian seasoning. In a medium saucepan, first combine the almond milk and corn starch, whisking well, prior to turning on the heat. I turned it right up to high until it started to show a few bubbles, then brought it down to medium. Add your salt and nutritional yeast and cook until the sauce shows some elasticity. You can choose to add more cornstarch, as needed. While those are cooking, beat the egg in a small mixing bowl, adding the tomato sauce and spinach.
Once the turkey and cheese sauce have both been cooked, combine them in a large mixing bowl.
Now you’ll want to make your ‘pasta’. Using a mandoline slicer, slice all of the potatoes. You may choose to remove the skin, but I personally prefer to leave it on. Just make sure the wash the potatoes thoroughly before slicing them if you leave the skin intact.
Spray a small casserole pan (I used 7 x 8 – odd size), and lay the first round of potatoes in the pan. I did two layers of potatoes, but you may choose to do 1 if you have a smaller pan, or 3 layers if you have a larger pan. Then pour in your 2 fillings, making 3 sections of filling, and 4 sections of potato. On the top layer of the potato, I added Italian seasoning and nutritional yeast, but this is optional.
Bake at 350 degrees for 1 hour. Let cool for 15-20 before serving – this will help the pieces you cut to stay together better. It’s also excellent as leftovers! :)