No Boil Vegetable and Meat Lasagna (Gluten-Free)
You can eat [gluten-free] lasagna again. Find gluten-free lasagna noodles you like and proceed as you wish. Try adding any vegetables you can find to this dish too to make it an even more delicious and hearty meal. Spinach (cooked and trained), zucchini, tomatoes and olives work well in addition to the vegetables I used in this recipe. Enjoy!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Servings: 12 servings
- 1 lb organic ground turkey or ground beef
- 1 box Barilla no-boil gluten-free lasagna noodles (any brand will work, even if it doesn't say no-boil)
- 2 Tbso. avocado oil, divided
- 1 large yellow onion, diced
- 4 garlic cloves, finely chopped
- 1/2 tsp. dried Italian seasoning
- 15-20 large portobello mushrooms, stems removed and diced
- 1 yellow pepper, diced
- 1 tsp. Kosher salt
- 1/4 tsp. ground pepper
- 1 jar your favorite jarred tomato sauce (make sure it's gluten-free) - more sauce if needed 24 oz.
- 12 oz. shredded mozzarella
Preheat oven to 350 degrees F.
Heat 1 Tbsp. of oil in a large saucepan over medium-high heat. Added mushrooms and cook until no moisture is left. Add yellow peppers and cook for another 2-3 minutes.
Add vegetables to a bowl, then using the same pan, heat another 1 Tbsp. of oil the saucepan over medium high heat. Add diced onions and ground meat. Cook until meat is no longer pink. Add garlic and Italian seasonings and cook for another minute. Lower heat to low.
Add vegetables to saucepan and add tomato sauce. Simmer mixture on low until heated throughout.
Add a spoonful of the sauce mixture to the bottom of a 9x13 rectangular baking dish to lightly coat the bottom and sides of the dish. This will prevent the first layer of noodles from sticking to the pan and leaving you a mess to contend with at the end.
Layer noodle, sauce mixture and cheese until all ingredients are used up. Save the most cheese to generously coat the top.
Cover with foil and bake for about 30 minutes at 375 degrees F. Remove foil and bake for another 5-10 minutes until cheese begins to brown and bubble.
Let lasagna cool for 5-10 minutes before enjoying.
Calories: 312kcal | Carbohydrates: 34g | Protein: 21g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 656mg | Potassium: 452mg | Fiber: 2g | Sugar: 4g | Vitamin A: 465IU | Vitamin C: 23.4mg | Calcium: 169mg | Iron: 1.6mg