I love a great piece of lasagna. However, it doesn’t love me back. So I set out to make a delicious grain free lasagna that tastes amazing and was good for me too! This lasagna is so good you won’t even miss the traditional noodles that usually accompanies lasagna. As most of you know, I try my best to cook in season. I have a delicious summer lasagna recipe made out of zucchini and eggplant that I posted this past summer, but this Lasagna is my winter lasagna recipe. It is much easier for me to get spinach and mushrooms in the winter. So why not make a delicious plate of lasagna, this recipe will not disappoint!
Organic Grain Free Lasagna Recipe
Prep Time: 20 mins- Cook Time: 50 mins
- Total Time: 1 hour 10 minutes
Yield: 6 pieces
Prep Time:
Yield:
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Nutrition Info: Calories: 353.6 Fat: 21.6g Carbohydrates: 10.9g Protein: 28.4g
Ingredients
- 1 pound ground turkey browned
- 1/2 tsp Italian seasoning
- 8 oz of fresh mushrooms
- 1 tbsp grass fed butter
- 4 cups fresh packed spinach wilted
- 15 oz homemade tomato sauce, or your favorite jarred organic spaghetti sauce or pizza sauce
- 1 cup ricotta, see recipe
- 1 egg
- 1/4 tsp garlic salt
- 1 cup raw cheese of choice, shredded
Instructions
- Preheat oven to 375 F.
- In a frying pan, brown ground turkey and add Italian seasoning. Put in a bowl.
- In the same pan, melt 1 tbsp grass fed butter and sauté mushrooms until tender. Place in another bowl.
- In the same fry pan wilt the 4 cups of packed spinach.
- Drain any water that accumulates from spinach or mushrooms, set aside.
- In one more dish add ricotta cheese, egg and garlic salt. Mix well and set aside.
- In a 2-quart casserole dish, add a cup of sauce in the bottom of the pan.
- Add a layer of turkey, then spinach, mushrooms, and a layer of Ricotta.
- Sprinkle with a little raw cheese and repeat layers starting with the sauce 2-3 more times (depending on how thick your layers are).
- Top the final layer with remaining raw cheese and cover and bake for 35 minutes.
- Remove cover after 35 minutes and cook uncovered for 10-15 more minutes until slightly brown and bubbly.
Nutrition
- Serving Size: 1 piece
I did try that recipe last year and loved it! The first time I used both the eggplant and the zucchini, but felt there were too many “noodles” for my taste, so the next time I used just the eggplant. I really like this idea! A comfort food without the grains! Whoo Hoo! I use my family recipe for the meat sauce, so I had to redo the macronutrients, but it was very close to yours. This is a real hit. My very favorite of all your recipes, though, is the mini carrot cakes. We make them as muffins (without the frosting), add a handful of raisins instead. FABULOUS! All my friends want us to make more and to share again.
Do you offer catering? 🙂
Hey Sharon, I have 2 recipes…the one you are speaking of is the summer lasagna and this is my winter one…both great, but this one is my favorite…and easy to make. I can’t wait to try the carrot cupcakes as muffins, great idea 🙂
Oooh! I will check it out! Thanks for alerting me. I trust your recipes, Halle, and I don’t trust very many sources. Thanks for being there.
Just looked at the Winter Lasagne recipe. It made my mouth water! I will have to try it. Definitely!
Looks delicious Halle!
LOVE the one with eggplant & zucchini so it looks like I’m making this version very soon!! love mushrooms & spinach..thx
Thanks for sharing. Looks tasty.