It doesn’t get more home-cooking comfort food than this! To accommodate my household I wanted to make this gluten free, dairy free & egg free. Eeeeek. I also wanted to ensure it was DELICIOUS & kid-friendly. Here’s what I came up with. It was a hit!
- 1 pkg of Gluten Free Lasagna Noodles (I used brown rice ones)
- 2C frozen chopped kale
- 1 300g pkg of soft tofu (1C)
- 1C crumbled goat cheese
- pink salt & pepper
- 2t Garlic Powder, divided use
- 1 flat of turkey
- 2C chopped mushrooms
- 1 can of tomato paste (plain)
- 1 can of diced tomatoes (plain)
- 1 can of plain tomato sauce (low sodium no spices)
- 1t each: basil & oregano
- 2 zucchini, thinly sliced lengthwise
- 1/2C Diaya Shreds (vegan cheese)
Directions:
- Put on a pot of water to cook the noodles and pre-heat your oven to 400F
- In a large non-stick pan cook the turkey meat and season with Pink salt & pepper
- As it cooks in another bowl mix: kale, tofu, goat cheese, S&P and 1t of garlic powder
- Once the turkey is browned add in the mushrooms and cook.
- Add in the tomato paste, tomato sauce & tomatoes and 1t garlic powder, basil & oregano
- Let the sauce simmer and drain the pasta and slice the zuchini
- In a casserole dish (or two if you’re like me and want the leftovers for freezing!) layer the lasagna as follows:
- small amount of sauce at the bottom
- Noodles
- Zuchini
- Red sauce
- Kale mixture
- Noodles
- Zuchini
- red sauce
- Kale mixture
- Noodles
- Zuchini
- Red Sauce
- Diaya shreds
- Bake at 400F for about 30 minutes or until it is bubbling and Diaya is melted.
- Allow to sit for 10 minutes to “settle” before cutting.
- I served it with healthy Cesar salad made with romaine and Food Babe’s Tahini Dressing (a house favourite). Enjoy!