Gluten Free Turkey Lasagna with my Carrageenan-Free Ricotta Substitute

Lately I have been learning about the ingredient carrageenan and how it may be something to stay away from. It is used as a thickener and found commonly in dairy products. In my grocery store, I was unable to find any brand of ricotta cheese that did not include carrageenan. Craving a bubbling pan of lasagna and trying to avoid this strange additive, I attempted to create a substitute.

For the lasagna, I started with these awesome oven ready sheets from Simply Balanced at Target.

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To make my carrageenan-free ricotta, I combined Greek yogurt (Chobani made the carageenan-free cut!), parmesan cheese, mozarella cheese, and black pepper.

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Stir until it is a smooth, combined mixture.

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You also need to make a meat mixture…you can do this however you like. I used ground turkey, tomato sauce, canned diced tomatoes, garlic, onions, and dried basil. Start creating layers to your preference.

I started with a thin layer of sauce and noodles for the base.

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About 1/3 of the meat…

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1/2 of the ricotta substitute…

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Noodles…1/3 meat…other 1/2 of the ricotta…noodles…meat…parm and mozarella topping…

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Bake at 350 degrees for 45-60 minutes, until it is golden and bubbly.

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Let stand for about 15 minutes before digging in…

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Gluten Free Turkey Lasagna with my Carrageenan-Free Ricotta Substitute

Ingredients

  • 1 package of gluten free oven-ready lasagna sheets (I used Simply Balanced from Target)
  • 1 small onion, diced
  • 1 tbsp minced garlic
  • 1 tsp dried basil
  • 1 – 16 oz jar tomato sauce
  • 1 can low-sodium chopped tomatoes
  • 1 pound ground turkey breast
  • 1 cup shredded mozzarella (half for ricotta mix and half for topping)
  • 3/4 cup grated parmesan cheese (1/2 cup for ricotta mix and 1/4 cup for topping)
  • 2 cups non-fat Greek yogurt
  • 1 tsp ground black pepper

Directions

  • Preheat oven to 350
  • Saute onions and garlic until soft
  • Add in ground turkey and brown until fully cooked
  • Add in tomato sauce, dried basil, and tomatoes (reserve a small amount of tomato sauce for the bottom of the lasagna pan)
  • Set meat mixture aside
  • Make the ricotta mixture by combining Greek yogurt, pepper, 1/2 cup parmesan, and 1/2 cup mozarella
  • Start layering…see pictures for step by step
  • Bake for 45-60 minutes

Enjoy!

Jessica

 

5 thoughts on “Gluten Free Turkey Lasagna with my Carrageenan-Free Ricotta Substitute

      • Live Life, Love Lipstick says:

        Its soo hard and what is scary is that itvis in mostly all health products thatcare dairy freevalternatives. Which defeates the point for allergy/intolerant peeps like me. I found one brand that is french that is sold here but it is expensive called Eco Mil. The problem is that many products will still include xanthan gum and other emulsifiers that can irritate the gut too.. I could write a whole page on it but nobody would be interested haha xxx

      • jessicahessler says:

        I think you should start writing about it! The more people demand food changes, the more changes we will see. It is fine to just avoid foods that we don’t digest well, but if companies are able to make products that don’t contain harmful products, they should.

      • Live Life, Love Lipstick says:

        Why thank you, it has crossed my mind – I tried in my early days of blogging and I didnt get any response from it and I got a bit sad. But it is something to think about as it is a big passion of mine, especially from my own digestive disorder xx

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