Gluten Free Lasagna in Creamy Turkey-Vodka Sauce

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Sweet and Savory is what this Gluten Free Lasagna in Turkey-Vodka Sauce is all about!!! I have been tweaking my Vodka Sauce recipe and I think I finally got it just right 🙂 Adding 93% Lean Ground Turkey makes it thick and hearty! So, I decided to try it in my Gluten Free Lasagna dish and it passed the family's taste test with flying colors!!! 🙂
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Prep Time 30 minutes
Cook Time 1 minute
Total Time 46 minutes
Servings 15 Servings

Ingredients
  

The Turkey-Vodka Sauce Ingredients

  • 3 lbs Lean Ground Turkey I used Butterball 93% lean
  • 2 Tbsp olive oil
  • 1 Medium Onion, finely chopped I used a Vidalia
  • 3 tsp minced garlic (or 2 cloves, minced) I used the already minced Garlic in a jar
  • ¼ tsp Red Pepper Flakes
  • 3 15 oz. Cans Tomato Sauce 45 oz. total
  • ⅓ + ¼ Cup Vodka Any unflavored Vodka will do
  • 3 Tbsp Tomato Paste
  • 2 Tbsp Balsamic Vinegar
  • 2 Tbsp Granulated Sugar
  • 1 ½ tsp Salt
  • ½ tsp Ground Pepper
  • ¼ Cup Chopped Fresh Basil
  • 1 Cup Half & Half

The Lasagna Ingredients

  • 8-10 Sheets Gluten Free Oven Ready Lasagna Noodles I used Barilla brand
  • 30 oz. Ricotta Cheese I used the Low-Fat version
  • 1 ½ Cups Shredded Parmesan Cheese
  • 2 Cups Shredded Mozzarella Cheese Or you can use 12 Mozzarella Cheese Slices
  • Salt & Pepper to taste
  • Non-Stick Cooking Spray

Instructions
 

Making the Turkey-Vodka Sauce

  • Gather the ingredients.
  • In a Large Lidded Cooking Pot, brown the Ground Turkey until thoroughly cooked. Drain any leftover liquids and set cooked Turkey aside in large bowl.
  • In the same large pot, heat the 2T of Olive Oil over medium-low heat. Add the chopped Onion and Garlic. Cook for about 3 minutes, or until onion is translucent.
  • Add the Red Pepper Flakes and cook for 1 minute.
  • Next, add the Tomato Sauce, Vodka and cooked Turkey. Continue cooking for about 5 minutes.
  • Throughly mix in the Tomato Paste, Balsamic Vinegar, Sugar, Salt & Pepper. Simmer on Low for 15-20 minutes, partially covered.
  • Stir in the Basil and Half & Half and continue cooking for another 5 minutes on low.

Building the Lasagna

  • Preheat oven to 425 degrees.
  • Spray a 9" x 13" or 10" x 14" baking dish with non-stick cooking spray. Set aside.
  • In a medium or large mixing bowl, stir salt & pepper into the Ricotta Cheese until thoroughly mixed. *I used about 1/2 tsp Salt and 1/8 tsp Pepper.
  • To assemble the Lasagna layers, evenly spread a layer of the Turkey-Vodka sauce in the bottom of the prepared baking pan - it takes about 2 cups.
  • The next layer is the sheets of Lasagna Noodles - since I used a 10" x 14" pan, I used 4 whole sheets placed side-by-side and 1 broken sheet to fill in any large empty gaps/spaces. If you're using a 9"x13" pan, 4 sheets should suffice.
  • Top the Lasagna Sheets with another layer of Vodka Sauce, making sure that the sheets are completely covered with sauce.
  • Sprinkle about 1/3 each of the shredded Mozzarella and Parmesan Cheeses evenly over the sauce layer. *If you're using Mozzarella slices, sprinkle with Parmesan Cheese first, then place Mozzarella slices on top of the Parmesan.
  • Next, add a thick layer of the Ricotta Cheese and spread with a fork. *The Ricotta Cheese is easier to spread on Mozzarella Slices 😉
  • Repeat steps: Add another layer of Sauce, Lasagna Sheets, Parmesan & Mozzarella, another thick layer of Ricotta Cheese, another layer of Sauce, and sprinkle top with Mozzarella and Parmesan cheeses. *Note: I had a little bit of Ricotta Cheese leftover.
  • Spray the underside of a sheet of Aluminum Foil with non-stick cooking spray and cover the Lasagna.
  • Bake covered in preheated oven for 40-45 minutes. Uncover and bake for another 15-20 minutes.
  • Let rest about 15 minutes before slicing.
  • Enjoy!

Notes

I used a 10" x 14" baking pan and cut the Lasagna into 15 pieces - each serving contains approximately:
388 Calories
17.5 g Total Fat
552 mg Sodium
32.15 g Protein