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Gluten-Free Lasagna with Ground Turkey – Easy Best!

This easy Gluten-Free Lasagna Recipe with Ground Turkey is a delicious cheesy recipe your whole family will love – gluten-free or not! Layers of lasagna pasta, ricotta cheese, parmesan, herbs, sauteed turkey, and many Italian spices! The lasagna is made with no-boil gluten-free lasagna pasta, which makes this recipe even more effortless. It’s delicious with layers of gooey cheese!

Pan of Turkey gluten free lasagna

We love pasta bakes in my home and Turkey Lasagna is a favorite! This recipe has all the flavors of Italy and is perfect for easy entertaining! Layers of Ricotta Cheese, Parmesan Cheese, Sauteed Turkey, Garlic and delicious herbs and spices. It’s a family favorite! You might also enjoy our Gluten Free Mac and Cheese Recipe!

What you’ll love about this recipe:


  • It’s my go-to Lasagna Recipe – You will love this gluten-free lasagna recipe!
  • Make with No-Boil Lasagna Noodles – Great recipe for entertaining!
  • It’s an easy gluten-free lasagna recipe your family will love
  • Lasagna is the ultimate comfort food!

Recipe Ingredients for Homemade Lasagna

You’ll need the following simple ingredients available at your local grocery store to make this amazing Gluten-Free Lasagna with Ground Turkey. Full instructions in the recipe card below!

Ingredients for Gluten-Free Ground Turkey Lasagna
  • Olive oil
  • Yellow onions
  • Ground Turkey
  • Salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon red pepper flakes
  • 12-ounce gluten-free lasagna noodles (oven ready noodles)
  • Tomato and basil sauce or any of your favorite tomato sauce or spaghetti sauce
  • Ricotta cheese
  • 1 tablespoon Italian seasoning
  • Egg
  • 3-4 cups shredded Mozzarella, divided (I like it cheesy, but you can definitely make it with 3 cups)
  • 1 ⅓ cups fresh grated Parmigiano, divided

Ingredient Notes

How To Make Gluten-Free Ground Turkey – Step-by-Step

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Oil or butter a 9×13-inch pan. Set aside.
  3. In a large skillet, over medium heat, pour the olive oil and add the chopped yellow onion. Cook until the onions are softened and start to be translucent.
  4. Add the ground turkey and sprinkle the salt, sugar, garlic powder, onion powder, pepper, and red pepper flakes. Mix and cook until the turkey is no longer pink. Use a heat-proof spoon to break the turkey into pieces while cooking.
  5. Add the tomato basil sauce. Mix well and keep cooking on medium heat for 4-5 minutes until the turkey sauce mixture starts to boil. Remove from heat and set aside.
  6. In a large bowl, combine ricotta cheese, Italian seasoning, egg, 1 cup Mozzarella, and ⅓ cup grated Parmigiano. Mix until all ingredients are combined. Set aside.
  7. In your prepared baking dish, pour about ⅓ of the meat mixture.
  8. Place the uncooked lasagna noodles on top to cover the bottom. You may need to break some of the noodles.
  9. Add ½ of the ricotta mixture, and spread evenly.
  10. Add ⅓ of the shredded mozzarella, and spread evenly.
  11. Make your second layer, pasta, ⅓ of the meat sauce, ½ of the Ricotta mixture, and mozzarella.
  12. For your last layer, add the pasta, and the remainder of the meat sauce, and cover with mozzarella and Parmigiano.
  13. Cover the baking dish with aluminum foil and bake in the preheated 350-degree oven for 45 to 55 minutes.
  14. After the 45 minutes, poke at the pasta they should be al dente, not hard.
  15. Uncover the baking dish and cook for an additional 15-20 minutes or until you have the desired light golden brown cheese on top.
  16. Let the lasagna rest for at least 15-20 minutes. Don’t worry it will still be hot when you eat it.

Tips & Tricks

  • You can also make this recipe with ground beef if you prefer.
  • You can add sauteed spinach to one of your layers.
  • Top the recipe with parmesan cheese for a golden crust!

  • Re-warm in the Microwave in an air fryer at 330 degrees F for 5 to 6 minutes. I even add more cheese when re-heating!
  • Storage: Once completely cooled, place in an airtight container in the fridge for 4 days or freeze portions for later use.
    • *Serve with Gluten-Free Garlic Bread!

Frequently Asked Questions About Gluten-Free Turkey Lasagna

What keeps lasagna from falling apart?

Let your gluten-free lasagna rest for at least 20 minutes when it comes out of the oven. This way the layers can firm up.

Do gluten-free lasagna noodles taste like regular noodles?

We found that using high quality lasagna noodles such as Barilla Gluten-Free Pasta makes an outstanding lasagna.

I hope you loved this Gluten-Free Turkey Lasagna Recipe!. If you make it, leave a rating so I know you liked it!

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Gluten-Free Lasagna with Ground Turkey – Easy Best!

Gluten-Free Turkey Lasagna in white pan
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

This easy Gluten-Free Lasagna Recipe with Ground Turkey is a delicious recipe your whole family will love – gluten-free or not! The lasagna is made with no-boil gluten-free lasagna noodle’s which make this recipe even easier. It’s delicious and rich with layers of flavor! 

  • Author: Sherie Friedlander
  • Prep Time: 15 Minutes
  • Cook Time: 60 Minutes
  • Total Time: 75 Minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: Mediterranean Diet
  • Diet: Gluten Free

Ingredients

Units Scale
  • 2 Tablespoons Olive Oil
  • 1 cup diced Yellow Onions
  • 1 pound Ground Turkey
  • 1 Teaspoon Salt
  • 1 Teaspoon granulated sugar
  • 1 Teaspoon garlic powder
  • 1 Teaspoon onion powder
  • 1/4 Teaspoon ground black pepper
  • 1/8 Teaspoon red pepper flakes
  • 12ounce gluten-free lasagna noodles (oven ready noodles)
  • 4 cups (32 -ounce)Tomato and basil sauce or any of your favorite tomato sauce
  • 1 and 3/4 cups Ricotta Cheese (or One -15-ounce container)
  • 1 Tablespoon Italian seasoning
  • 1 Egg
  • 34 cups shredded Mozzarella, divided (I like it cheesy, but you can definitely make it with 3 cups)
  • 1 1/3 cups fresh grated Parmigiano, divided

 

 

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Oil or butter a 9×13-inch pan. Set aside.
  3. In a large skillet, over medium heat, pour the olive oil and add the chopped yellow onion. Cook until the onions are softened and start to be translucent.
  4. Add the ground turkey and sprinkle the salt, sugar, garlic powder, onion powder, pepper, and red pepper flakes. Mix and cook until the turkey is no longer pink. Use a heat-proof spoon to break the turkey into pieces while cooking.
  5. Add the tomato basil sauce. Mix well and keep cooking on medium heat for 4-5 minutes until the turkey sauce mixture starts to boil. Turn off heat and set aside.
  6. In a mixing bowl, mix the ricotta cheese, Italian seasoning, egg, 1 cup Mozzarella, and ⅓ cup grated Parmigiano. Mix until all ingredients are combined. Set aside.
  7. In your prepared baking dish, pour about ⅓ of the meat mixture.
  8. Place the lasagna noodles on top to cover the bottom. You may need to break some of the noodles.
  9. Add ½ of the ricotta cheese mixture and spread evenly.
  10. Add ⅓ of the shredded mozzarella and spread evenly.
  11. Make your second layer, pasta, ⅓ of the meat sauce, ½ of the Ricotta mixture, and mozzarella.
  12. For your last layer, add the pasta, and the remainder of the turkey meat sauce, and cover with mozzarella and Parmigiano.
  13. Cover the baking dish with aluminum foil and bake in the preheated 350 degree oven for 45 to 55 minutes.
  14. After the 45 minutes, poke at the pasta they should be al dente, not hard.
  15. Uncover the baking dish and cook for an additional 15-20 minutes or until you have the desired golden cheese on top.
  16. Let the lasagna rest for at least 15-20 minutes. Don’t worry it will still be hot when you eat it.

Notes

o   Side dish: Serve with a side salad dish or roasted vegetables.

o   Storage: Once completely cooled, place in an airtight container in the fridge for 4 days or freeze portions for later use.

o   Re-warm: Microwave or my favorite in the air fryer at 330 degrees F for 5 to 6 minutes. I even add more cheese!

 

o   Have fun with the recipe! 

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