Gluten Free Turkey Lasagna Recipe

I make this Lasagna for my large family gatherings. As I have mentioned before, I am the only gluten intolerant person in my family but they all enjoy this and don't know it gluten free. Here are my tricks.

Lasagna is notorious for being fattening so I have tweaked things slightly to shave off some of the calories. I use low fat cottage cheese instead of ricotta cheese and I find there is no taste differences but the calorie difference is major. Although not quite as creamy, cottage cheese has a similar mild taste, fewer calories and less fat than ricotta cheese (81 calories and 1 gram of fat for low-fat cottage cheese vs. part-skim ricotta, which has 171 calories and 10 grams of fat). 

I did a review on DeBoles Gluten Free Rice Lasagna Noodles. I really enjoy them and have found they work the best. When using these noodles make sure they are completely covered in sauce. Any exposed edges will turn hard and crunchy. No-boil noodles expand during cooking it's best to slightly overlap them so they're not touching the sides of the dish and more likely to expand up the sides of the dish and become exposed. 

If you are accustom to making homemade tomato sauce then try making it a little on the thinner side so the noodles have extra liquid to soak up. I haven't delved into making sauce from scratch yet but I do like to tweak sauce right out of the jar. I listed the seasoning I use within the sauce but it's optional for your taste buds. All Ragu varieties are gluten free and Campbell's provides an updated List of Gluten Free Prego Sauce. 

I use Jennie-O 2lb package of ground turkey 85/15. This product is a little tricky for me to find sometimes. I like it because it has a bit more fat in it. It has 15% fat which is more than its leaner counterparts. The regular lean ground turkey has 7% fat but the extra lean has 1% fat. In a pinch I will use the lean 93/7 version but DO NOT use the extra lean 99/1 at all - - NEVER! The meat comes out too dry. You need the fat to pull the dish together. Remember there is less fat in ground turkey than ground beef so you are already saving calories with the one change. Also, any of the Jennie-O ground turkey products are gluten free. 

Total Time: 1 hr 50 min
Prep:          30 min
Cook:         60 - 75 min
Yield:         10-12 servings
Calories:     320

Ingredient 

2 Boxes Gluten Free Lasagna Noodles
2 lb       Ground Turkey
1 tsp     Salt
1 tsp     Granulated onion 
1 tsp     Granulated garlic
1 tsp     Cayenne pepper
1 tsp     Italian seasoning
1 tsp     Oregano
16 oz    Frozen Chopped Spinach
8 oz      Shredded Mozzarella
8 oz      Cottage Cheese
48 oz    Tomato Sauce (2 jars) 

Optional to add into Sauce
1 tsp   Granulated onion 
1 tsp   Granulated garlic 
½ tsp   Brown Sugar
1 tsp   Italian seasoning
1 tsp   Oregano 

Directions

Preheat oven to 375 degrees F 

Thaw half of the bag of spinach and squeeze out all excessive moisture until it is dry, set aside in refrigerator.

In a sauté pan, add the ground turkey and seasonings. Cook meat for 14 to 16 minutes making sure to break any large lumps. The meat will be fully cooked when it no longer is pink in color. Stir in spinach and set aside.

Empty both jars of tomato sauce in a pot (don't throw away jars, put them aside for later) over a very low fire, add optional seasoning or season to taste. Remove from heat once it starts to bubble. Slowly add about 1/4 (12 oz) of the tomato sauce into the cooked ground turkey and stir. Don't add too much sauce. You should use just enough to cover the meat but do not saturate.

On the bottom of a 15 x 10-inch baking dish, spread the tomato sauce so the entire bottom is covered with sauce. Then arrange the pasta sheets side by side, slightly overlapping each other until the bottom of the baking dish is covered. 

Now evenly spread a layer of the meat sauce on top of the pasta then spread a layer of cottage cheese on top of the meat, lastly take a couple of handfuls of shredded Mozzarella and sprinkle all over the top.

If you see any exposed noodles cover with the tomato sauce. Then arrange another layer of pasta sheets and layer of the meat sauce and spread a layer of cottage cheese on top of the meat, then top off with a couple of handfuls of shredded Mozzarella sprinkle all over the top on top. Again, if you see any exposed noodles cover with the tomato sauce. Repeat layering process if necessary. 

Top off with the final layer of pasta sheets making sure to overlapping the edges. Completely cover the top with the remaining tomato sauce (set aside any extra sauce), sprinkle a couple of handfuls of the shredded Mozzarella cheese on top of the tomato sauce.

Cover with aluminum foil. Put on the middle rack of the oven. Bake until you can see bubbling inside the baking dish which will be about 50 - 60 minutes. Take out of oven and remove foil, the noodles may have curled up a bit. If so, get a spatula and press down to flatten the noodles to ensure that they are completely covered by the tomato sauce. It's alright to add additional sauce if needed to cover the noodles. Place aluminum back on baking dish and put back in oven for an additional 10 -30 minutes of baking.

Please Note:

If you find that you didn’t put enough sauce on the top before putting it in the oven, it may look dry at the 50 min check in. If that happens, add more sauce to the top layer. In the event that you are short on sauce, add a little water (about 3 tbsp) in each jar, twist on the top and shake to get all the residue sauce stuck inside the jar. Then combine it with whatever tomato sauce you have leftover in the pot. I know this sounds a bit wacky but this will save you from having a dry lasagna. Enjoy!

DeBoles Gluten Free Lasagna Noodle Review

My favorite pasta dish has always been lasagna. I was determined to master it when I was in high school. Over the years, I tweaked and perfected the recipe to a level of "slap your mama goodness".

Once I was diagnosed with gluten intolerance, the party was over. I had to forgo my favorite comfort food. I was devastated and vowed to find gluten free lasagna noodles that would work with my recipe.

Over the years, I tried different pastas but was never pleased with the any of them until I found the holy grail of pasta DeBoles Rice Lasagna Noodles. My Lasagna Recipe was back with all its goodness. I make this for family gatherings and no one knows it's gluten free. Three reasons why I like these noodles. 

• Prep time 
• Taste and constancy
• Price value

Your prep time is cut down dramatically. This is a no boil noodle just remember to cover every inch of these noodles with ether meat, cheese or sauce and you'll be fine. 

You will use more sauce with these noodles but don't worry, it does not make it overly saucy. 

The sauce cooks the noodles down. The taste and constancy is great. These noodles are not chewy nor grainy with a weird after taste like  other brands. 

Unfortunately, gluten free items tend to be more expensive but these are the best price lasagna noodles out there. You'll usually find them between $3.00 - $4.00 per pack. Enjoy!

written by LA Ferguson

How to Place a Gluten Free Order

There is an art form to ordering gluten free food in restaurants. I was diagnosed gluten intolerant in 2004 and back then there were no such things as gluten free menus. 

Servers would asked, what is gluten? Sadly you can still run into a learning curve with uneducated servers. 

Beware! Many gluten free menus have a disclaimer. They don't guarantee the meals are actually gluten free!

The shocking truth is many restaurants are not equipped to have a designated gluten free area in their kitchen. If you order from the gluten free menu, many times you will find a disclaimer about possible cross contamination with food items that contain gluten. The only defense you have is to ask questions and know how to order correctly to save yourself from any issues.

Hidden Gluten

You have to make sure there is no hidden gluten in your food. Many restaurants fry everything in the same shared oil. You don't want the remnants of some wheat batter dipped whatever on your fries. Always ask the server if there is a separate oil for french fries? 

Beware and avoid all sauces unless the restaurant specifically states it is gluten free. Restaurants have a tendency to add flour to thicken sauces, soups and salad dressings. Ask for sauce on the side or none at all!

Don't assume a burger is safe. Many restaurants add bread crumbs, crackers or bread to the ground meat. Even a simple grilled piece of meat could be dangerous if it's been marinated in soy sauce. Make sure the server verifies with the kitchen that your entree is gluten free. 

Be assertive, but be polite

Ordering routing…  and yes it is a routine. Greet the server with a smile and say, "I am gluten intolerant. If any wheat gets in my food you'll have to call 911." They usually smirk or laugh but it does break the ice. 

More important it will get them to pay closer attention to your order. Tell them what you like to it eat and ask what could be altered for your dietary needs. They tend to take a vested interest in your needs and make sure the order is placed with very detailed notes. Make sure you have them read back your order and request the manager if your server seems a bit tricky. 

Restaurants that provide gluten free menu options tend to be the most accommodating but you may be pleasantly surprised from time to time. When I was visiting Dallas, I dined at The French Room and had a wonderful experience. The chef was most gracious. He came out to speak with me and expressed he would prepare anything that I liked on the menu gluten free. I ordered gluten free crab cakes and it was delicious.

Check online or call ahead to avoid disappointment

Don't assume fine dining restaurant will always be accommodating. I went into Beverly Hills to dine at Crustacean Restaurant. The waiter was very forth coming. He said, "Everything is marinated in soy sauce here and this is probably the worst place for a gluten intolerant person to try to eat." I left the restaurant hungry, mad and in search of a new place. Now I check menus online, call and talk to the manager for clarity. 

Always double check order

Mistakes do happen. It's safer to make sure everything is the way you ordered before you start to eat. I always ask whoever brings the plate over if it's gluten free. I have stopped some mix-up catastrophes that way. 


You'll find ordering will get easier over time. Try making every dining experience an opportunity to be creative. Bon Appetit!

Maple Grove Farms Gluten Free Pancake Mix

This is my favorite gluten free pancake mix. I came across this mix on sheer accident. I was shopping in Target in the food section looking for organic tea and saw Maple Grove Farms Gluten Free Pancake Mix. The price was right and I decided to take a chance. I was pleasantly surprise with the finally results. 

I have tried many different gluten free pancake mixes and have been extremely disappointed with most of them. There is one other brand that I periodically use Pamela's Baking and Pancake Mix but I wouldn't recommend it because I think it's a bit expensive. But don't get me wrong, it is a very good product. 

This mix states on the instructions to use milk. I don't use cow's milk ever so I'm not sure how it would turn out. But through trial and error making gluten free pancakes, I have gone back and forth with whether to use water or milk. I have found that using a combination of the two gets the best results. The batter tends to be on the pasty side with too much milk and it makes the pancake mushy. I follow the instructions on the box for the initial amount of milk but I don't use the any oil. I always add a ripe banana to my batter and it takes the place of the oil while adding flavor.

I found with gluten free pancakes, you have to provide a bit of flavor to really enhance it. This mix has a great taste and non gluten intolerant people will enjoy it. I'm just the type that likes enhancing suggested recipes to make it more to my liking.  

The riper the banana (brown skin) - more flavor will come to the pancake. If the banana is truly ripe you can mash is up with ease using a fork. Then add a teaspoon of vanilla extract and a tablespoon of melted butter. Add the banana mixture to the batter using an electric mixer until smooth. I then thin out the batter a bit with a little water until it reaches my desired consistency. 

As you can see, I prefer a little thicker batter. I do this because of the technique that I use in cooking the gluten free pancakes. Place the batter in the hot lightly oiled pan and spread it out - extending the circular shape.  I have found when I do this; the pancakes cook more evenly and get that great browning on both sides. Just be careful not to over spread the batter or the pancakes will be unevenly thin.

The end result is delicious and I recommend trying it out. I know I will go back to Target specifically to buy this mix. Enjoy ツ

Glutino Gluten Free Pantry Yankee Cornbread Mix

Cornbread is a true comfort food. It’s always a dinner favorite on the side. This is the best gluten free cornbread mix I have tried. This cornbread mix is so good, I serve it to the whole family and they have no idea it is gluten-free. It actually tastes better than the grocery shelf cornbread mixes I’ve bought in the past before my diagnosis of gluten intolerance.

I follow the directions on the box but change it up just a bit. I add a ½ cup of sugar instead of ¼ cup and an extra egg that makes it a bit fluffier. I don’t drink buttermilk so I substituted it with almond milk but it works with whatever milk choice. I also suggest using a muffin tin instead of a pan because it bakes more evenly.
 
Keep the Muffins Fresher Longer:

Store them in an air tight container and keep in the refrigerator. They reheat very well for few days without losing texture or flavor. Around about the fourth or fifth day, they start to dry out a little bit but nothing too serious.

*For a twist of Sweet and Spicy add a ¼ cup of chopped, seeded jalapeno into the already mixed batter and switch the sugar with 2 tablespoons of honey. Enjoy!

The Cheesecake Factory's Has Gone Gluten Free!

As you probably have noticed, more restaurant are offering gluten free menus. My goal with this section of my blog is to share my dining experiences with you. I will let you know if certain dishes are worth your hard earn money.

My first review of the year is on Cheesecake Factory. The Cheesecake factory now offers a gluten-free menu. I asked if I could take one of their menus homes and they happily agreed. 

The first thing you have to notice on the menu is a disclaimer printed right at the top. It states: 

"We prepared this menu for guests with sensitivities to gluten. While we strive to provide accurate information, our menu items are freshly prepared in our kitchens, which are not gluten free. Cross contact with other food items that contain gluten is possible. This is especially true for fried items, which are cooked in shared fryer oil.

Also, our ingredients change from time to time, Because of these possibilities, we cannot guarantee that items ordered from this menu will be gluten free. Please tell us if you are ordering from this menu due to allergies or special dietary needs."

This sort of disclaimer is pretty standard with most restaurants you have to make them aware of your gluten intolerant status. Please refer to my post How to Order at Restaurants When You Are Gluten Free.

Back to my review, I ordered Shelia's Cashew Chicken Salad, Lemon-Herb Roasted Chicken and I finished it off with a slice of the Godiva Chocolate Cheesecake.

Shelia's Cashew Chicken Salad

I switched the salad up a bit and had it prepared with only Kale no Mixed Greens. (You know Kale is the new Black.) Anyway, I really enjoyed it and would order it again. This is a large salad enough for two to share. The vinaigrette was so light and yummy. I can drink in glass.

The salad contains: Grilled Chicken, Mixed Greens, Crisp Tortilla Strips, Carrots, Cilantro and Cashews Tossed in a Citrus-Honey-Peanut Vinaigrette. The cost is $13.95 with 1400 Calories. (I'm not sure if prices are the same from state to state.)

Lemon Herb Roasted Chicken

I switched this up a bit too. I asked for the lemon herb sauce on the side. The chicken was incredible moist and succulent. The portion size is true to form with the Cheesecake Factory. You receive half a chicken. I had enough left over for lunch.

This entree is served with Mashed Potatoes, Carrots and Watercress Topped with a Light Lemon Garlic-Herb Sauce. The cost is $16.95 with 1320 Calories.

Being gluten intolerance, you don't expect much in ways of dessert options in restaurants. This was a wonderful surprise but if you have Celiac Disease I would not recommend eating the cheesecake. I understand it contains wheat husk but no gluten.

Godiva® Chocolate Cheesecake

I liked this cheesecake but it is incredibly rich. I could not eat more than two bits without feeling like I need to leave the restaurant and drive straight to the gym. 

This delightfully decadent dessert is layers of Flourless Godiva Chocolate Cake, Godiva Chocolate Cheesecake, Chocolate Mousse and topped with a piece of Godiva Dark Chocolate. The cost is $7.95 with 1340 Calories.

All in all, I really enjoyed my meal at the Cheesecake Factory and will continue to review more items on their gluten free menu.

What is Gluten?

By LA Ferguson

This was a question that I asked a Gastric doctor in 2004. Let me start from the beginning, as a child I would always suffer from stomach aches and stay home from school.

My mother would lovingly make me the standard sick kid meal “Cream of Wheat”. After the warm bowl of cereal was eaten and of course, you know I had to eat a piece of toast with in, my stomach was in knots.

Once I hit adulthood I had to understand what was wrong with me. Sadly I was misdiagnosed with IBS. I was unaware that my diet was the sole reason I felt miserable for 15 years.

Thankfully, I learned what was making me sick. My life changed when my diet changed. I periodically still have flair ups. Sometimes unbeknownst to me, I eat something that has been cross contaminated with wheat.

It is a daily struggle when you are not preparing your own meals. But I have learned to ask a lot of questions where ever I eat.

Facts about Gluten -

• Gluten is a protein chain found in the grains wheat, barley, and rye. 
• More than 55 diseases have been linked to Gluten. 
• Gluten Intolerance affects men and women across all ages and races.
• 15% of the US population has some form of Gluten Allergies and are unaware of it. 

Could you be one of them? Most of us unknowingly love Gluten, it gives our favorite foods that special touch: It makes pizza dough stretchy, gives bread its spongy texture, and is used to thicken sauces and soups.

There are three variations of Gluten Allergies: Celiac Disease, Gluten Intolerance and Gluten Sensitivity.

Celiac Disease is an autoimmune digestive disease that damages the villi of the small intestine and interferes with absorption of nutrients from food. Celiac Disease can lead to a number of other disorders including infertility, reduced bone density, neurological disorders, some cancers, and other autoimmune diseases. (Source: Fasano A, Berti I, Gerarduzzi T, et al. Prevalence of Celiac Disease in at-risk and not-at-risk groups in the US. Archives of Internal Medicine) 

Gluten Intolerance can affect nearly every tissue in the body, including the brain, skin, endocrine system, stomach, liver, blood vessels, smooth muscles and even the nucleus of cells. Symptoms such as diarrhea, constipation, bloating, joint pain, headaches, brain fog and abdominal pain. 

Gluten Sensitivity experience periodic symptoms after ingesting wheat based products over course of days or possible even weeks. This segment can eat Gluten but must be mindful of how much they consume before problems flair up.

Dr. Fasano, who heads the University of Maryland Center for Celiac Research and who published a paper describing the molecular basis for Gluten Sensitivity in 2011, says people who are Gluten Sensitive frequently have "IBS-like" symptoms, including diarrhea and stomach ache.”

Quest Diagnostics, a leading testing company, has seen requests for celiac blood tests jump 25 percent. But Dr. Alessio Fasano, didn’t anticipate other developments. He now estimates that 18 million Americans have some degree of Gluten Sensitivity. And experts have been surprised, in general, by the rising prevalence of celiac disease overall.

“It’s not just that we’re better at finding it,” says Dr. Joseph A. Murray, a gastroenterologist at the Mayo Clinic in Rochester, Minn. “It truly has become more common.” Despite the increase in numbers, it is estimated that 83% of Americans who have Celiac Disease are undiagnosed or misdiagnosed with other conditions. 

Studies have shown that the average person waits anywhere from 6-10 years before they are correctly diagnosed. (Source: Daniel Leffler, MD, MS, The Celiac Center at Beth Israel Deaconness Medical Center)

Research shows that many of you may have Gluten Allergies and not know it. One of the most effective ways to determine if you have a Gluten Allergy as an issue is the elimination diet.

That means for at least 2 to 3 weeks stop eating any type of wheat base food. After you have done this for a couple of weeks, reintroduce Gluten back in to your diet. If you feel significantly better or if you feel worse when reintroducing Gluten, it is more likely than not - Gluten is a problem for you. In order to get accurate results from this testing method you must elimination Gluten from your diet.

When I say eliminate Gluten – I mean 100% - completely GONE. You must read labels and ask questions. You can find Gluten hidden in more products than you probably realize. For example: licorice, ice cream, puddings, salad dressing and packed sliced meat, just to name a few. You must read labels carefully. If you dine out, you must notify the server that you cannot have any wheat touch your food. Restaurants will accommodate because they understand the severity of food allergies.

Here’s a check list you can use to see if you suffer from any of the symptoms.

Digestive Symptoms

• Frequent bloating or gas
• Diagnosed with IBS or acid reflux
• Daily diarrhea or chronic constipation 

Neurologic & Skeletal Symptoms

• Migraine or headaches
• Joint pains or aches
• Brain fog 

Hormonal & Immune Symptoms

• Depression or anxiety
• Ongoing fatigue
• Chronic eczema or acne 

If you experience four or more of these symptoms it could indicate that gluten may be impacting your health. Due to the similarity of symptoms with Celiac Disease and Gluten Intolerance, it’s necessary to have a blood test by your doctor to determine which one you suffer from.

Keep in mind, if you experience even one of these symptom in a severe and/or chronic way, it can be a sign of Gluten Sensitivity. Try the elimination diet and see if symptoms persist.