Intolerances: Fructose, Gluten, Soy
Creamy and rich, bursting with flavor within every bite.

Lasagna is one of those winter meals that I crave on a cold day. It is a stick to the ribs kind of meal that is a complete comfort food. As a fructose intolerant person, I needed to come up with a recipe that didn’t include tomatoes, onions or garlic, while still having all the flavor that I crave from a traditional lasagna. First, I went for ease, no boil lasagna noodles. I kept the traditional cheese, added spinach and mushrooms and ground turkey meat (because it isn’t a meal at my house without meat), but used a creamy béchamel sauce instead of tomato sauce. Every bite is layered with Italian herbs. It hits the spot for the comfort food craving. Make sure you use two hands when carrying the pan…it is not light.

What to serve it with:

• Garden or Kale Salad
• French Bread or Baguette

What you need: 

• Sauté Pan
• 9×13 Casserole Dish
• Pot, Wooden Spoon, Whisk
• Cutting Board & Knife
• Olive Oil
• Unsalted Butter
• Gluten Free Flour (Better Batter for Gluten/Fructose Free)
• Milk
• Half and Half
• Grated Parmesan
• Shredded Mozzarella
• Ricotta
• Large Egg
• Rice Lasagna Noodles (Jovial for Gluten/Fructose Free)
• Frozen Spinach
• Baby Bella or Button Mushrooms
• Ground Turkey
• Dried Basil
• Dried Oregano
• Dried Thyme
• Paprika
• Kosher Salt
• Fresh Black Pepper
• Non Stick Spray

The Meat and Veggie Mix

First off, this recipe can be made ahead of time and baked at a later date; however if you are baking it right away, now is the time to set the oven to 375°. Let’s start with the veggies. Wash and dry the mushrooms and slice them and set aside. Add olive oil to coat a sauté pan and turn the heat to medium-low. Add the mushrooms and let them begin to cook. Once they have been on for a few minutes, add dried thyme, black pepper and salt. Keep the mushrooms moving while cooking. Remove from the heat when they soften and add to a large mixing bowl.

Next, it is time to thaw the frozen spinach. There are plenty of methods, but I like to add the spinach to a microwavable container, cover with an inch or two of water and cover with a lid. Microwave for 2-4 minutes or until the spinach is thawed. Drain the spinach and add it to a towel, paper towel, cheese cloth or fine mesh strainer. Wring the spinach out to remove any excess water. Add the spinach to the bowl of mushrooms and sprinkle with a pinch of kosher salt and a couple cracks of pepper.

The final element to this mix is ground turkey. I like to use the same pan as the mushrooms and again, coat with olive oil and turn to medium-low heat. Add the turkey and begin to let it brown. When the turkey is partially browned add paprika, basil, oregano, salt and pepper. Mix the meat to ensure it is all getting cooked through and the seasoning is distributed. Continue to brown the meat until fully cooked. Drain the excess liquid and add the turkey to the bowl of veggies. Set aside.

The Cheese Filling

In a medium bowl, add one large egg and whisk. Add the ricotta to the bowl and mix the two together. Next, add thyme, basil, oregano, salt and pepper and mix the seasonings into the ricotta. Lastly, add half of the grated parmesan cheese (freshly grated is the best, but you can certainly use the refrigerator tub as a shortcut) to the mix and stir to combine. Set aside.

The Sauce

Add butter to a pot and turn the heat to medium-low. Once the butter is melted, add the gluten free flour and stir with a wooden spoon until it is golden. Add the milk and half&half to the pot. Whisk the milk mixture to make sure there are no clumps. Continue to let the milk heat until it begins to thicken. You will know it is ready when the mixture coats the back of the spoon. Once ready, add the remainder of the parmesan cheese, thyme, salt and pepper. Mix until smooth. Remove the pot from the heat, it’s time to layer.

The Lasagna Build

Spray the 9×13 with non-stick spray. Ladle 1/4 of the béchamel sauce on the bottom of the pan and spread it out to coat the pan. Add 4 lasagna noodles to the pan. Add 1/3 of the ricotta mixture and spread it out on the noodles. I like to spoon a little on each of the noodles and spread it with the back of the spoon. Next, add 1/3 of the veggie/turkey mix and spread it across the noodles. Top with 1/4 of the sauce and 1/3 of the mozzarella. Repeat this process two more times. When you are on the last layer, make sure you spread the béchamel sauce over all filling and any uncovered noodles. Load on the remaining mozzarella over the top of the entire pan.

The Bake

Cover the pan with foil and bake for 50 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden brown. You can also turn the oven to broil for 3-4 minutes. Let the lasagna sit for 5-10 minutes, as it is very hot.

Please note that you can keep this built lasagna in the fridge for 3-4 days prior to baking or freeze for up to 3 months. Make sure you allow the lasagna to come to room temperature before baking.