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Turkey lasagne recipe

“Packed full of turkey and vegetables, layered with rice pasta, and topped with a rich cheese sauce”

Wheat & gluten free Ground Turkey Lasagne recipe

Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Sugar-Free no
Vegetarian no
Vegan no
  • Preparation time: 50 mins
  • Cook time: 1 hr
  • Total time: 1 hr 50 mins
  • Yield: serves 6-8

On a cold winters day there's nothing more comforting than a plate of hot lasagne. This version contains ground turkey instead of the usual red meat or vegetarian options. It's also packed full of veggies, so it's a great way to get some of the recommended daily servings of vegetables.

Leftovers can be reheated in the microwave, though make sure that it is piping hot all the way through to the centre as it contains turkey.

I also have a vegetarian lasagne recipe.

Ingredients

Ground turkey sauce:

500g [500g] lean ground turkey (white meat only)
1 tbsp [1 tbsp] olive oil
1 large [1 large] onion, sliced
1 clove [1 clove] garlic, minced
2 tsp [2 tsp] dried mixed herbs
500ml [500ml] chicken stock
1 medium [1 medium] green pepper, deseeded & sliced
1 medium [1 medium] red pepper, deseeded & sliced
250g [250g] mushrooms, sliced
2 small [2 small] courgettes, sliced
350g [350g] spinach (approximate weight before wilting)
freshly ground black pepper

White sauce:

5 tbsp [5 tbsp] cornstarch (cornflour)
750ml [750ml] semi-skimmed milk (substitute: any unflavoured non-dairy alternative)
freshly ground black pepper

Lasagne sheets:

gluten free lasagne sheets

Lasagne topping:

150g [150g] cheese, grated (the stronger flavour the better, or non-dairy alternative)
100g [100g] buffalo mozzarella (optional, or non-dairy alternative)
1⁄2 tsp [1⁄2 tsp] dried mixed herbs
1⁄4-1⁄2 tsp [ 1⁄4-1⁄2 tsp] crushed chillies (optional)

Directions

To make the vegetable pasta sauce:

  1. Lightly brown onion and ground turkey in olive oil.
  2. Add the garlic and cook for 1 minute, stirring to avoid it burning.
  3. Pour in chicken stock, then add peppers, mushrooms, herbs & courgettes. Season with freshly ground black pepper. Stir to mix well.
  4. Bring to boil, cover and reduce temperature to simmer for 20 minutes.
  5. To wilt the spinach, make sure it is thoroughly washed, shake dry. Put in a large microwave proof bowl and microwave for 2 minutes. Set aside for making up the lasagne, don't add it to the turkey sauce.

To make the white sauce:

  1. Put cornstarch into a saucepan with a small amount of milk. Mix it well to get rid of any lumps. Add the rest of the milk and freshly ground pepper.
  2. Cook over a medium heat, stirring all the time, until the sauce thickens. You need to stir it constantly or lumps will form.
  3. This sauce can be made in the microwave, but you'll need to stir it often, and keep a careful eye on it to avoid it boiling over.
  4. Set aside for making up the lasagne.

To make the lasagne:
Preheat oven: 200°C, 400°F, Gas 6

  1. Prepare the wheat/gluten free lasagne sheets according to the instructions on the packet. If it says pre-cook then do so, though we have found that usually ½ - ¾ of the cooking time recommended is better to avoid the pasta becoming too difficult to work with. Lasagne sheets that don't need pre-cooking are preferable as they cut down the preparation time.
  2. Place a few spoonfuls of the white sauce in the bottom of the baking dish. Cover the base of the dish with a layer of pasta.
  3. Spoon half of the turkey mixture onto the pasta using a slotted spoon to avoid too much liquid going in. Put all the spinach in an even layer over the turkey layer.
  4. Put a few spoonfuls of the white sauce onto the spinach, then top that with another layer of pasta.
  5. Add the rest of the turkey sauce, again using a slotted spoon, then another layer of pasta. At this point you may wish to spoon a little of the turkey mixture cooking liquid over the top layer of pasta, as the pasta will cook better with the extra moisture.
  6. Top with the remains of the white sauce. If you don't have enough left put some natural yogurt in to make it go further (which adds a real creaminess). Or you can make some more sauce.
  7. Top the white sauce with a generous amount of grated cheese and optional mozzarella. Sprinkle with dried herbs and freshly ground pepper and optional crushed chillies.
  8. Bake for 60 minutes until it is bubbling and the top is golden brown.
  9. Serve on its own, with a salad, or with hot, crusty gluten free bread.

Author: Helen Fletton