Lasagna is definitely a comfort food, something that everyone has been drawn to lately with all the stress. While it’s very comforting and delicious, it’s not always the healthiest food. I made it healthier without compromising taste by using Banza chickpea noodles and adding some veggies in. I also used ground turkey instead of ground beef, but that’s just because it’s my preference so feel free to use lean ground beef if that’s what you prefer.

These Banza chickpea noodles are a great option whenever you are using pasta because of the high protein content since they’re made from chickpeas. They taste like regular boxed pasta, but give you an added nutrition boost. If you’re not gluten free or can’t find the Banza lasagna noodles, feel free to use any kind of lasagna noodles instead.

Turkey and Vegetable Gluten Free Lasagna

Prep Time: 2o minutes Cook Time: 40 minutes

Yield: 8-10 servings

Ingredients:

• 1 tablespoon olive oil

• 1 onion, chopped

• 1 red bell pepper, chopped

• 1 zucchini, chopped

• 1 carrot, peeled and chopped

• 1 clove garlic, minced

• 1 pound lean ground turkey*

• 1 egg, beaten

• 1/4 cup parmesan cheese

• 15 ounce container ricotta cheese

• 2 1/2-3 cups shredded mozzarella cheese

• 2 24ounce containers pasta sauce of your choice

• 1 container Banza gluten free lasagna noodles*

• salt and pepper

Instructions:

1. Preheat oven to 350 degrees F,

2. If using lasagna noodles that need to be cooked before using, cook them according to the package now. The Banza noodles cook right in the lasagna

3. Heat olive oil in a large pot or dutch oven over medium heat. Add the onion, bell pepper, zucchini, carrot, and garlic. Add salt and pepper to taste. Cook, stirring occasionally, until softened, about 10 minutes.

4. Remove the vegetables from the pot and set aside. Add the ground turkey to the pot and cook, breaking up the meat. Season with salt and pepper. Cook until meat is no longer pink, about 8-10 minutes.

5. While the turkey is cooking, in a medium bowl, combine the egg, parmesan cheese, and ricotta cheese. Set aside for later.

6. Add the vegetables back to the pot with the turkey. Add the pasta sauce. Turn heat to medium-low and cook for about 3-5 minutes. Remove from heat.

7. Spread a layer of the sauce mixture on the bottom of a 9x13 inch baking dish. Lay 3-4 lasagna noodles on top of the sauce. Spread some of the ricotta mixture on top and then some of the mozzarella cheese. Repeat for another 2-3 layers, ending with sauce and then a sprinkle of mozzarella cheese on the top.

8. Cover with aluminum foil and bake for 35-40 minutes. To make the cheese nice and melted on top, turn the oven to broil and cook for 2-4 minutes. Be careful to watch and ensure it doesn’t burn.

Notes:

• Vegetables; feel free to use whatever combination of vegetables you have on hand. Make sure they are all chopped to the same size so they cook evenly.

• Ground turkey: you can use lean ground beef or chicken instead of turkey and it will still taste great.

• Banza lasagna noodles: these noodles are awesome because you can’t taste the difference in the lasagna. They may be hard to find, so you can substitute with whatever lasagna noodles you have. Make sure you follow the directions on the pasta box if the noodles need to be cooked ahead of time.

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