Sun-dried Tomato Turkey Lasagna with Pine Nut Béchamel & Cappello's Gluten Free Pasta

This sounds so fancy and it is SO not. Also, I keep experimenting with these vegan/GF/dairy free recipes because they are an interesting challenge but want to again remind that I am not on any specific restricted diet so all of this is super adjustable, if you like cheese, you add that cheese! I was inspired to make this because Cappello's makes my favorite gluten free/soy free/dairy free pasta and the only variety I hadn't tried were the lasagna sheets. Truth be told, I never make lasagna but I mean who doesn't enjoy a hearty square of goodness? I wanted to make something that I could eat a few nights this week (I'll be honest it was my dinner THREE nights in a row), so I made this on Tuesday after my last afternoon yoga session.

I started by making a super easy turkey bolognese and then the béchamel which was a last minute decision and I am so glad I experimented with it! The last step was layering the pasta sheets, the turkey, and the béchamel and then baking in the oven until oozy.

What I used:

To make the bolognese just sauté the ground turkey thigh and garlic in oil until browned on all sides. Then add the spices, tomato paste, sun-dried tomatoes, & diced canned tomatoes and simmer.

For the lasagna, first, line the pan with some diced tomato or extra sauce (I saved a little before adding my diced tomatoes to the bolognese). Then layer 1.5-2 lasagna sheets on the bottom, followed by a layer of bolognese, and then a layer of béchamel (I only did it on half to test it out). Keep layering until you get to the top and then bake at 350 degrees for 30-40 minutes of until golden. Serve with fresh greens like a kale and avocado salad with a drizzle of olive oil and lemon juice. Enjoy!

NOTE: One thing I wish I had more of was tomato sauce to finish the top half that didn't get béchamel but I didn't have any extra so I would suggest making sure you have that. Otherwise you can top with olive oil and basil the way I did.