Gluten Free Turkey Lasagna

IMG_3722Cooking can be tricky. Everybody enjoys different foods, has allergies to just about everything nowadays, and somebody is always on a diet. Our house is no different… My husband refuses to eat chicken, and I’m not a huge fan of red meat. This limits us to fish and turkey. I’ve gotten creative with these options over the years and this is this hands-down my husband’s favorite meal. It’s healthy, filling, pairs nicely with wine and a salad, and it’s always a hit at a dinner party.





1 lb ground turkey

1 (25 oz) jar of spaghetti sauce

1 & 1/4 cups water

1 & 3/4 cups ricotta cheese (I use low-fat)

8 oz Mozzarella cheese

1 zucchini (you will slice this into thin rounds)

1/2 cup parmesan cheese (grated)

2 large eggs (I use cage-free)

1/2 teaspoon black pepper

1/2 teaspoon sea salt

1 tablespoon crushed garlic

1/2 teaspoon red chili flakes (optional)

1 (9 0z) package gluten free oven-ready lasagna 

1 can sliced black olives




1. Heat oven to 350 degrees

2. Use a large saucepan to brown turkey meat, over medium heat. Drain once done. Add spaghetti sauce and water; simmer 8-10 minutes.

3. Use a medium sized mixing bowl to combine ricotta, one-half mozzarella cheese, parmesan cheese, eggs, garlic, salt, pepper and red chili pepper flakes. Mix well. 

4. Slice zucchini into thin circular pieces

5. Pour 2 cups sauce on bottom of 13×9 inch baking dish. Arrange 3 uncooked pasta pieces lengthwise over sauce, cover with 2 cups sauce. Spread one-half cheese filling over sauce, place a single layer of zucchini slices over cheese layer. 

6. Repeat layers of lasagna, sauce, and cheese filling. Top with layer of lasagna and remaining sauce; sprinkle with remaining mozzarella cheese. Option to place black olives on top of cheese. 

7. Cover with foil. Bake for 45 minutes. Remove foil; bake an additional 10 minutes or until hot & bubbly. Let cool 10 minutes before cutting. Enjoy! 


Simply Nina  



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