Gluten Free Lasagna in Creamy Turkey-Vodka Sauce

Gluten Free Lasagna in Creamy Turkey-Vodka Sauce

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!!! 🙂

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)
  • 1/4 tsp Red Pepper Flakes
  • 3 15 oz. Cans Tomato Sauce (45 oz. total)
  • 1/3 + 1/4 Cup Vodka (Any unflavored Vodka will do)
  • 3 Tbsp Tomato Paste
  • 2 Tbsp Balsamic Vinegar
  • 2 Tbsp Granulated Sugar
  • 1 1/2 tsp Salt
  • 1/2 tsp Ground Pepper
  • 1/4 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 1/2 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

Making the Turkey-Vodka Sauce

  1. Gather the ingredients.
  2. 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.
  3. 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.
  4. Add the Red Pepper Flakes and cook for 1 minute.
  5. Next, add the Tomato Sauce, Vodka and cooked Turkey. Continue cooking for about 5 minutes.
  6. Throughly mix in the Tomato Paste, Balsamic Vinegar, Sugar, Salt & Pepper. Simmer on Low for 15-20 minutes, partially covered.
  7. Stir in the Basil and Half & Half and continue cooking for another 5 minutes on low.

Building the Lasagna

  1. Preheat oven to 425 degrees.
  2. Spray a 9″ x 13″ or 10″ x 14″ baking dish with non-stick cooking spray. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Top the Lasagna Sheets with another layer of Vodka Sauce, making sure that the sheets are completely covered with sauce.
  7. 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.
  8. Next, add a thick layer of the Ricotta Cheese and spread with a fork. *The Ricotta Cheese is easier to spread on Mozzarella Slices 😉
  9. 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.
  10. Spray the underside of a sheet of Aluminum Foil with non-stick cooking spray and cover the Lasagna.
  11. Bake covered in preheated oven for 40-45 minutes. Uncover and bake for another 15-20 minutes.
  12. Let rest about 15 minutes before slicing.
  13. Enjoy!

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