Sunday, May 16, 2010

Turkey-Spinach Gluten-Free Lasagna

Lasagna is my idea of the ultimate comfort food.  This recipe from The Gloriously Gluten-Free Cookbook (via Serious Eats) adds spinach and ground turkey, along with brown rice noodles instead of more traditional ingredients. I was somewhat skeptical of the brown rice noodles, but I couldn't really tell the difference once they were incorporated into the lasagna. I was very happy with the way this dish turned out, lots of gooey cheese and my homemade marinara sauce meant it was extra yummy.

As a side note, the other K (Kim/Mom) asked me today if I was going gluten-free. I hadn't really considered it, but was simply testing out recipes that everyone could enjoy.  However, if gluten-free can be this delicious, I may have to seriously consider switching over :)

Turkey-Spinach Lasagna

- serves 6 -
One 1-pound package brown rice lasagna noodles (such as Tinkyada)
2 tablespoons olive oil
1 pound ground turkey (can substitute ground chicken or beef)
1 yellow onion, diced
4 tablespoons ketchup
2 tablespoons minced garlic
1 pound fresh spinach
Salt and freshly ground pepper
8 ounces ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 large egg
2 tablespoons Italian seasoning
1 recipes Marinara Sauce (recipe follows)
6 cups shredded mozzarella cheese
1. Preheat the oven to 375°F.
2. In a large pot of salted boiling water, cook the pasta according to the package directions. Drain and set aside.
3. In a large skillet, heat the oil over medium-high heat. Add the turkey, onions, ketchup, and garlic, and cook, stirring, until the turkey is fully cooked and the onions are lightly browned, 8 to 10 minutes. Add the spinach and cook, stirring, until wilted. Season with salt and pepper and remove from the heat. Set aside until ready for assembly.
4. In a small bowl, combine the ricotta cheese, Parmesan cheese, egg, salt, 1 tablespoon of the Italian seasoning, and a pinch of salt. Stir together well.
5. In the bottom of a 9 x 13-inch glass baking dish, spread 1/2 of the Marinara Sauce. Place 3 lasagna noodles over the sauce. Spread the turkey and spinach mixture even over the noodles. Pour a small amount of sauce on the top. Sprinkle with 2 cups of the mozzarella cheese. Add another layer of 3 lasagna noodles, and spread the ricotta mixture over them; sprinkle with 2 cups of the mozzarella cheese. Add the final layer of 3 lasagna noodles. Pour the remaining sauce on top and allow the sauce to seep through the layers. Sprinkle on the remaining 2 cups of mozzarella cheese and top with the remaining 1 tablespoon of Italian seasoning.
6. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for 25 minutes more, until the cheese is bubbly and golden brown.

Note: I made my own sauce. It is very similar to the marinara recipe included with the link above to the original recipe! Make sure to use authentic Italian tomatoes if you can when you make the sauce, they are less bitter and have such a good flavor.

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