No Cheese Creamy Lasagna

If you need a lasagna fix then this is the recipe for you!

I developed this recipe on the fly by incorporating fresh produce, ground turkey, pasta sauce and my go to creamy sauce; Cashew Cream (see Dairy Alternatives from drop-down)

This is a perfect dish to prepare ahead and bake when ready to serve.

Yield: Serves 4-5

Difficulty Level: Easy

Prep Time: 10-15 minutes

Cooking Time: Under 30 minutes

Bake time per Pasta Instructions: approx. 60 minutes

Ingredients

1 10z-12oz gluten-free oven ready pasta sheet pack

1 pound ground turkey

1 large red bell pepper, ( or any color), diced

1 medium onion, diced

1 zucchini, diced

3 garlic cloves, minced

1 inch ginger, minced

4 tablespoons olive oil

2 teaspoons salt

1 teaspoons black pepper

1 teaspoon paprika

1 teaspoon fennel seed

1 teaspoon dried basil

2 teaspoons dried oregano

2 tablespoons nutritional yeast

1 32oz jar marinara sauce

1 1/2 cups cashew cream ( see recipe here)

1/2 cup water

1/4 cup fresh basil

Instructions:

Heat oil in large saucepan on medium high. Add onions and sauté a few minutes until soft and translucent, about 3-4 minutes. Add garlic and ginger and stir to cook, about 1 minute. Add turkey and cook about 5 minutes, mixing and breaking down the meat and incorporating all the onions, garlic and ginger. Use a meat masher or a potato masher to break down the ground turkey even further until it's all easily separated and there are no more clumps of meat.

Add all the seasonings and mix well. Cook for 1-2 minutes. Next add all the vegetables, mix and cook for 2-3 minutes. Stir in cashew cream, marinara sauce and water, mix well, lower heat and simmer about 5-7 minutes.

Chiffonade the basil by stacking the leaves and rolling it tightly into a big log and thinly slice perpendicular to the roll. This will form long strips. Add these strips to the sauce and gently mix.

In a separate bowl pour about 1 cup of sauce and set aside.

In a large oven safe lasagna dish add a little sauce on the bottom of dish. Layer the first layer with pasta sheets, add more sauce ensuring all the pasta sheets are covered. Add the second layer of pasta sheets and more sauce and continue this step until all the pasta sheets and the sauce are finished. Ensure that you finish the last layer with the sauce on top.

Bake as per instructions on pasta box.

When ready to serve warm up the sauce that was previously set aside, and pour a little over the lasagna. Top with crushed red pepper flakes and extra virgin olive oil.