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Gluten Free Turkey Basil Lasagna


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

45 minutes


8 servings


9  Gluten Free Lasagna Noodles

1  Tbsp.  Hill Country Fare Canoila Oil

1  tube (16 oz.)  H-E-B Ground Turkey Breast

1  tsp.  Italian Seasoning Blend

2  c.  H-E-B Fat Free Cottage Cheese

1  jar (26 oz.)  H-E-B Tomato Basil Pasta Sauce

2  c.  H-E-B Reduced Fat Shredded Mozzarella Cheese

1/3  c.  chopped fresh basil


Heat oven to 400°F. Spray a 9 x 13-inch baking dish with non-stick cooking spray; set aside. Cook noodles according to package directions, rinse, drain and set aside.

Heat a heavy bottom skillet over medium heat for 3 minutes. Add canola oil, ground turkey and Italian seasoning. Stir-fry 4 minutes until browned and crumbled. Combine cottage cheese, pasta sauce and turkey crumbles in a large bowl; set mixture aside.

Spread 1-1/2 cups pasta sauce mixture over bottom of prepared baking dish. Arrange 3 cooked lasagna noodles over mixture. Sprinkle 1/2 cup of shredded cheese and 1/3 cup of chopped fresh basil over lasagna noodles. Repeat layers of pasta sauce mixture, lasagna noodles, shredded cheese and basil. Place the last 3 pieces of lasagna noodles, shredded cheese and basil on top of layers.

Spray a large sheet of foil with non-stick cooking spray and loosely cover lasagna with foil. Bake for 35 minutes. Let lasagna cool for 10 to 15 minutes before cutting.
Nutritional Information
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