Turkey Sausage and Chevre Lasagna
Your gluten-free friends and family will be so glad that you made them a lasagna they can eat, and everyone else will enjoy it, too. Turkey sausage lightens this a bit, and creamy chevre gives it delightful tanginess.
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- 1 pound turkey sausage, bulk Italian, crumbled
- 1 14.5-ounce can diced tomatoes
- 18 ounces (2 1/4 cups) tomato puree
- 1 teaspoon dried thyme
- 1 pound ricotta cheese
- 8 ounces chevre cheese
- 3 ounces (1 1/2 cups) grated Parmesan cheese, divided
- 2 large eggs, beaten
- 15 gluten-free lasagna noodles, uncooked
- 4 ounces (1 cup) shredded mozzarella cheese
- Preheat the oven to 400⁰F. Undercook the noodles by 3 minutes, they will finish cooking as the lasagna bakes. In a big pot, heat the olive oil and sauté the garlic for a minute, then add the sausage, crumbling and breaking it up as you stir. Brown the meat until cooked completely. Add the diced tomatoes, tomato puree and thyme. Bring to a boil, then lower to a lively simmer and cook until thickened, about 10 minutes.
- While the sauce simmers, combine the chevre and ricotta in a large bowl; add 1 cup of Parmesan cheese and the eggs. Mash the mixture together until well combined.
- Spread 1 cup of the sauce in a 9 x 13-inch baking pan, then place lasagna noodles on top to cover. Dollop half of the cheese mixture over the noodles, then top with a cup of sauce. Cover with noodles, then dollop cheese evenly over the noodles. Cover the cheese with the last layer of noodles, then top with all the remaining sauce, mozzarella and remaining Parmesan.
- Bake for 40-45 minutes, until bubbling around the edges and golden brown on top. Let stand for 10 minutes before cutting.
Serve this lasagna with a Caesar salad topped with Gluten Free Croutons and a side of steamed cauliflower.
275 calories, 15 g. fat, 102 mg. cholesterol, 695 mg. sodium, 35 g. carbohydrate, 6 g. fiber, 24 g. protein