Dairy free lean lasagna

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I haven’t had lasagna for years because of all the cheese. Figuring out I was allergic to dairy meant giving up a lot of foods but I’m slowly enjoying them again and of course making them with health in mind. This recipe is easy and delicious. I ate that whole pan above in one day😜

Ingredients

whole grain lasagna noodles

1 jar of organic roasted tomato pasta sauce

2 organic tomatoes, zucchini, and onions

1 pack of turkey meat (preservative/antibiotic/hormone free)

organic olive oil

organic parsley

intructions

start boiling a pot of water and set noodles in long enough to cook only halfway. Oil a fry pan and add onions to brown, add zucchini and tomatoes. These only need to be cooked halfway as well right before they start to really carmalize. Set these aside on another dish and add oil if necessary for the turkey meat. You want to cook the turkey meat all the way but not over done as it will cook in the oven as well. Set your oven to 350 degrees. Add a lil salt and as much parsley as you want to the turkey meat. In a glass pan pour a small amount of oil to prevent sticking. Pour a thin layer of the roasted tomato sauce in glass pan. Lay three noodles into the sauce and spread more sauce over the noodles.
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Next spread cooked turkey meat over sauced noodles.

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Then add another layer of sauce and other ingredients.
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Finally add the rest of the sauce and lay three more noodles on top.
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Cover the glass pan with aluminum foil. Cook for 30-40 minutes in oven.
The turkey meat is not only lean but juicy and flavorful in this dish. It was such a hit with the fam that I made it twice in the week. They never complained it needs cheese either because the ingredients satisfy those taste buds and hunger!
Here’s to #keepingitreal
Made with love-MissShawna