This was one of my first recipes converted to gluten free. When I found some gluten free noodles, I had to try this family favorite. The best part of this recipe is not having to prepare the noodles (I’ll admit this was the main reason I tried this recipe to begin with pre-gluten free).
I love lasagna but the cooking the noodles, preparing the meat ingredient and then trying to layer it without the noodles breaking, oh just pull my hair out now. I was not sure I loved any dish to work that hard!! But here was a recipe where I did not have to cook the noodles!! Honey, I can open a package and put it in the casserole dish in record time and with flair, I might add. This dish is sooo good and so easy.
My suggestion: I tried this with brown rice noodles first and have now switched over to corn noodles. I find corn noodles are more similar in taste to regular pasta and not as dense as pasta made with brown rice.
- 12 gf lasagna noodles, uncooked
- 1 pound ground turkey
- 16 ounces picante sauce*
- 2 eggs
- 16 ounces plain yogurt
- 1½ cups mozzarella cheese**
- ½ cup Parmesan cheese**
- 1 tablespoon Italian seasoning
- Brown turkey and drain any fat.
- Add picante sauce to cooked turkey and stir until combined.
- Mix eggs, yogurt, 1 cup of cheese and Italian seasoning in a separate bowl.
- Grease a 9x13 pan. Start with putting 3 uncooked noodles in the bottom of pan and then spread ¼ of turkey mixture on top. Repeat this process three more times.
- Cover with the yogurt mixture and sprinkle with remaining cheese.
- Bake 350 degrees covered for 35 minutes. Then uncover and bake an additional 15 minutes.
**You can use any type of cheese. I used the mozzarella and parmesan made from sheep and goat's milk.
Very good; my guys loved it!