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)


  1. Put on a pot of water to cook the noodles and pre-heat your oven to 400F
  2. In a large non-stick pan cook the turkey meat and season with Pink salt & pepper
  3. As it cooks in another bowl mix: kale, tofu, goat cheese, S&P and 1t of garlic powder
  4. Once the turkey is browned add in the mushrooms and cook.
  5. Add in the tomato paste, tomato sauce & tomatoes and 1t garlic powder, basil & oregano
  6. Let the sauce simmer and drain the pasta and slice the zuchini
  7. 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
  8. Bake at 400F for about 30 minutes or until it is bubbling and Diaya is melted.
  9. Allow to sit for 10 minutes to “settle” before cutting.
  10. I served it with healthy Cesar salad made with romaine and Food Babe’s Tahini Dressing (a house favourite). Enjoy!