Turkey Lasagna – Non Dairy

This can be put together very quickly. The zucchini layer on top keeps the top meltingly moist. Nothing is precooked, even the noodles. Makes 2 medium sized lasagnas. One to have now and one to freeze.

Turkey Lasagna - Non Dairy


  • 2 Pounds of Raw Ground Turkey- no need to precook
  • 1 Large Jar Prepared Tomato Sauce - or your own
  • 1 Large Can Crushed Tomatoes
  • Whole Grain Lasagna Noodles - NO NEED TO PRECOOK!
  • 1 Medium Onion grated
  • 1 Large Zuchini shredded
  • 1 TBSP Grapeseed Oil
  • 2 TBSP Ground Cumin in a separate bowl
  • 2 TBSP Ground Curry in a separate bowl
  • 2 TBSP Ground Black Pepper
  • 1 -2 TBSP Sea Salt (or to taste)


  • Preheat oven to 400 degrees (after the temperature will be lowered)
  • Oil 2 medium sized deep lasagna style pans
  • Pour 4 TBSP of the prepared sauce on the bottom of each pan and spread out
  • (Note the following instructions are for one lasagna - so just repeat for the second one)
  • Place whole wheat lasagna noodles to fit -breaking the raw noodle to fit the bottom if necessary.
  • Important Note: Keep in mind that the noodles expand, so leave some room for expansion.
  • Spread about 1/2 of a cup of the crushed tomatoes on the noodle layer.
  • Sprinkle a thick layer of ground turkey on top of the crushed tomatoes then sprinkle some of the cumin, curry and black pepper on top of the turkey layer.
  • Pour and spread about 1/2 cup of sauce on top of the turkey layer.
  • Repeat with about 3 layers in full. Ending with a generous amount of sauce.
  • Layer the top with lasagna noodles to fit.
  • In a sparate bowl mix the shredded zuchini with the oil. Add Salt and Black pepper to taste.
  • On the top layer of the turkey lasagna spread the zuchinni on top leaving a rim of about an inch all around. Sprinkle some salt and Pepper on top.
  • Pour a 1/2 cup of water around both sides of the lasagna (this will assure enough moisture to fully cook the noodles with the resulting steam)
  • Place a piece of parchment paper on top and over the paper cover tightly with tin foil.
  • Place in the hot oven for 20 minutes. Lower flame to 325 for a half hour. and 300 for the last half hour.
  • Open the tin foil and parchment and check that the noodles are fully cooked. If not, cover tightly and place in the oven for another 15 minutes.