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This is an easy dish to make ahead of time and freeze for later. Since you are cooking the meat through before baking the entire lasagna, you can also assemble the dish one or two days ahead of time, and bake it just before you’re ready to serve.
Ingredients
- 1 package gluten-free lasagna noodles
- 1 tsp grapeseed oil
- 2 medium onions, finely diced
- 1 lb ground turkey
- 1 tsp oregano
- 1 tsp garlic powder
- 3 stems kale, finely chopped
- 7-8 oyster mushrooms, sliced
- 1 jar tomato pasta sauce
- 2 cups goat mozzarella cheese, grated
1) Bring a large pot of water to a boil. Add lasagna noodles and reduce heat to medium low. Cook noodles to soften them, but not enough to cook completely. Drain, add back a small amount of cold water, and set aside.
2) Heat oil in a large frying pan over medium heat. Add onions, stirring occasionally until transparent. Remove half of the cooked onions and set aside.
3) Add ground turkey and spices to frying pan with remaining onions, breaking meat apart with wooden spoon and stirring frequently to brown. Drain away excess liquid.
4) Heat a separate saucepan over medium heat and add reserved onions, kale, and mushrooms. Cover, stirring occasionally for 2-3 minutes until mushrooms are tender. Drain excess liquid and set aside.
5) Assemble the lasagna in layers: sauce, noodles, meat and cheese, sauce, noodles, vegetables, sauce, noodles, and sauce.
6) Bake lasagna in oven at 350ºF (175ºC) for 30 minutes. Remove, let stand 5 minutes, and serve.
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