I think I’m just becoming the queen of recipe alterations here! This recipe came from a magazine called Natural Solutions
. I bought it because it had an article about Celiac Disease and gluten intolerance as well as some great sounding recipes. My hesitation to eat a lot of dairy products caused me to alter this lasagna recipe to my comfort level, and the result was a big hit with the whole family! A highlight is that it uses baked potato slices instead of pasta between the layers.
The article entitled “The Hidden Dangers of Wheat” was great and even included this information from one of the leading experts on Celiac Disease:
“Why does gluten tip the scales of health for so many people? ‘None of us digests gluten very well,’ says Peter H.R. Green, MD, director of the Celiac Disease Center at Columbia University in New York City.”
and these quotes from the author of the article, Erinn Morgan…
“Too many people with celiac suffer for years without seeking help because they think stomach problems just run in the family – which of course they do because families pass along the genes that cause celiac disease. Many of these stoics find out they have celiac disease only when the onset of a malignancy or chronic disease like diabetes or Parkinson’s leads to its discovery.”
“Gluten is the only protein in nature that humans cannot fully metabolize.”
This is such important info….the only protein that we can’t completely metabolize! Celiac Disease is HIGHLY associated with ALL auto-immune disease like lupus, rheumatoid arthritis, fibromyalgia, skin rashes, and more. It’s definitely worth checking into when struggling with chronic gastro-intestinal issues, or other chronic health problems.
OK. End of sermon. Here’s the recipe…. 🙂
Turkey, Spinach, & Goat Cheese Lasagna
2 lbs peeled baking potatoes, cut in slices (I used 4 med. potatoes)
2 tsp olive oil
1 lb. ground turkey
1 medium onion, chopped
4 cloves pressed garlic
1 can tomato sauce
1 tsp dried basil
1tsp dried oregano
11 oz goat cheese
1 10 oz package frozen spinach, thawed and drained
parmesan and mozzarella to top, if desired
Cut potatoes into thin slices, place on baking sheet, coat slices lightly with olive oil, and bake @450* for 15-20 minutes until tender and beginning to brown on edges. Brown turkey with onion. Add tomato sauce, herbs, and garlic. Let simmer. In a bowl, mix together spinach, goat cheese, and eggs. In an oil coated baking dish, layer potatoes, half of spinach mixture, and half of tomato/turkey sauce. Repeat the layers once and top with cheeses if desired. (I topped mine with more potatoes and a bit of parmesan.) Bake for 30 minutes at 350*. Let stand 10 minutes before slicing and serving.