Gluten Free and Low-Fat Asparagus and Ground Turkey Lasagna

It all started because I couldn't find my book to read.  After searching the house fruitlessly I settled on Sunset magazine, opening up to their article, "Comfort Food Makeovers" with a big dish of lasagna staring up at me.  I must have been hungry, and it was just too much.  I thought, Wow I have never made lasagna.  The challenge was on.  

I adapted Sunset's recipe in several ways, although mainly to include asparagus, which is currently in season here in Washington.  Another big change was to do fewer layers of noodles and sauce.  I'm not sure how they worked the layering with the amounts listed except that I just did not have enough ragù to make the extra layers when all was said and done.  This turned out to be a blessing of sorts, as fewer layers was more than enough!  I also doubled the recipe and froze a pan full for later use.  I figured why both spend all the time cooking if I don't have a lot of leftovers? Although, it does make the preparation time longer.  The recipe I posted below is not doubled.

Despite the long preparation time, it was all worth it in the end, the lasagna was amazing!  This was due, at least in part, to the delicious ragu sauce which is made from scratch and entails reducing the liquids in the turkey and vegetable saute: first the milk, then the wine, then the tomatoes and tomato sauce.  This recipe is low fat and wheat-gluten free.  I usually don't care one way or another whether a recipe is low fat or not, but in this case, it is great as there is less cheese and dairy.  As it is, the recipe still uses Parmesan cheese, milk, and cottage cheese.  It still tastes rich and satisfying. 

Asparagus Lasagna with Ground Turkey Ragù Redux

Serves 6-8, Cooking time 2 hours, longer if doubled

2 TBS olive oil

1/2 cup chopped carrots

1/2 cup chopped celery

1 large onion

1 1/2 pound ground turkey

1/2 tsp salt

1 cup of milk

1/2 cup dry white wine, I used Pine and Post Chardonnay

1 can whole tomatoes with juices (chop or crush with your hands)

1 cup tomato sauce

1/4 tsp ground pepper or 1/2 tsp if you like it spicier

2.5 cups cottage cheese

2 eggs

1/2 cup freshly grated Parmesan cheese

1/4 tsp nutmeg

12 oz lasagna noodles, I used brown rice lasagna noodles (see pic below)

1 pound of asparagus, cut off hard ends then break into 1.5 inch pieces

Ragu

1. In a large saucepan on medium heat cook chopped onion in 1 TBS olive oil for about 4 minutes.  

2. Next add carrots and celery, cook for another 5 minutes.

3. Then add ground turkey, breaking it up in the pan as it changes color.  

4. When turkey is cooked, add milk and stir occasionally until it has evaporated.  This will take about 15 minutes.  

 Above: The turkey, carrots, celery and onions before milk, wine, and tomatoes are added

5. Add the wine and cook until reduced by half, then add tomatoes and tomato sauce.  Bring to a boil then lower to a simmer.  Cook for 30-35 minutes or until liquid reduces to a 1/3. 

Meanwhile make the White Cheese sauce: 

In a food processor add the cottage cheese, Parmesan cheese, eggs, pepper, and nutmeg.  Mix until smooth.  Set aside for layering with the noodles.

 Above: The white sauce, or cheese mixture

Stir Fry Asparagus

trim the asparagus ends by 2 inches or so, then break them into 1.5 inch pieces.  Heat pan with olive oil on medium heat.  Add asparagus and cook, stirring regularly for 5-8 minutes.  The asparagus should be firm.  It will cook in the oven as well, so it is better to cook it less.

 

Above: the asparagus

Preheat oven to 375 F Bake.  Now it's time to make the noodles.  Follow directions on package, being careful not to overcook.  Drain noodles and spread them flat on kitchen towels without touching each other.  

Above: brown rice lasagna, it was excellent in the recipe!

Layering Lasagna

Oil a 9x13" baking dish, below is the order of ingredients to add to the pan:

1. Spread a 1/2 inch layer of ragu, or about 1/3 of the ragu

2. Add a single layer of noodles (about 3 sheets per layer)

3. Spread another 1/2 inch of ragu (1/2 of the remaining mixture)

4. Another layer of noodles

5. Half the cheese mixture

6. Noodles

7. End with remaining ragu and cheese mixture.  Top with the stir fried asparagus.

 

Above: the layering

Cook for about 30 minutes at 375F Bake, or until thoroughly warmed up.  Let cool for 15 minutes and serve with a salad, or all by itself, if you are time-challenged like me!