My dear cousin Brielle who is gluten free and lactose intolerant inspired this recipe. Brielle, a practicing postpartum doula, came to stay with us for two weeks this summer after Jai was born. Not only was she an AMAZING help (If you are pregnant or know anyone who is currently pregnant- I highly recommend a postpartum doula- life changing I tell you!) but she was an illuminating nutritional presence as she introduced me to the wonders of sheep cheese, the various incarnations of goat’s cheese and the outright goodness of brown rice pasta.
Lasagna is a beloved dish in our household, but I’d avoided making it regularly because my husband is lactose intolerant (booh!).
I'm happy to say that holding the cheese when it comes to lasagna is no longer an issue!
Brielle, whose hubby is one of Washington’s most talented and innovative chefs, was able to give me the skinny on non-cow dairy.
It turns out, sheep cheese very closely resembles the taste and texture of cow’s milk cheeses and most lactose intolerant people are able to digest it without trouble. This was revolutionary news in my household since my hubby is a cheese lover who suffered (not so silently) through his difficulties rather than give up his beloved cheese.
Goat cheese, is also gentle on the digestive track for lactose intolerant individuals. Goat cheese is fabulous because it comes in so many different forms, such as ricotta.
Bring on the cheese!
Using goat ricotta, sheep mozzarella and parmesan, rice lasagna noodles and a pesto inspired sauce; I created this non-traditional lactose friendly, gluten free lasagna. But I don’t want to focus on what’s not in this lasagna; instead, let’s focus on what makes this lasagna delicious and unforgettable.
Pesto Sauce Ingredients:
1 cup olive oil
1 teaspoon sage
1 teaspoon salt
1 tablespoon of ground chia
¼ teaspoon cayenne pepper
¼ teaspoon cinnamon
2 tablespoons of basil
1 tablespoon of parsley
1 tablespoon of minced garlic
Combine all of your dry ingredients
Add the olive oil and blend.
Set aside for later use.
Rice lasagna noodles
1 heirloom tomato (sliced thinly)
Goat Ricotta cheese
Sheep parmesan cheese
Sheep mozzarella cheese
1 yellow onion (sliced and caramelized)
1 red pepper (thinly sliced)
4 cups arugula
1 package of ground turkey (thoroughly cooked in a skillet)
Preheat your oven to 350 degrees.
Lay two rows of lasagna noodles onto the bottom of your baking dish.
*Note: Most rice noodles don't need to be pre-cooked. Check your box.
In a small bowl, combine your ground turkey crumbles and your ricotta cheese. Lay a layer of your turkey and ricotta, topped with caramelized onions, arugula, mozzerella and red peppers. Pour your pesto sauce on top and sprinkle a light layer of parmesan cheese.
Lay another layer of lasagna noodles and repeat the same process of layering turkey and ricotta, caramelized onions, arugula, red peppers and pesto sauce.
Lay your final layer of lasagna noodles and top with your tomato, pesto sauce and a generous layer of parmesan cheese.
Bake for 30 minutes, until the cheese has browned.
Let cool for ten minutes, before cutting and serving.