Caprese Lasagna with Spicy Turkey Sausage
Adapted from Iowa Girl Eats
·9 gluten free, no boil lasagna noodles
·Extra virgin olive oil (EVOO)
·¾ - 1 lb spicy Italian turkey sausage
·2 TBS butter
·2 tsp minced garlic
·3 TBS mild gluten free flour (i.e., oat, brown rice)
·1½ cups chicken broth
·1½ cups skim milk
·Salt and pepper
·5 roma tomatoes, thinly sliced
·¾ - 1 cup torn fresh basil leaves
·2 cups shredded mozzarella cheese
Preheat oven to 375°. Squeeze sausage out of its casing and cook in a large skillet over medium heat until no longer pink. Remove from heat.
In a medium saucepan, melt butter then add garlic and cook until fragrant, about 30 seconds. Sprinkle in the flour, whisk to combine, and cook for 30 seconds longer. Slowly pour in the chicken broth, a few tablespoons at a time, whisking to break up any lumps. Whisk until smooth, and then add the milk and whisk to combine. Season with salt and pepper.
Using a spatula, stir the sauce until thick and bubbly, about 5 minutes. Pour into a measuring cup with a spout and set aside.
Spray the bottom and sides of a 13x9 glass baking dish with non-stick olive oil spray. Pour about ¼ cup of the white sauce into the bottom of the baking dish; use a spoon to evenly disperse. Place 3 lasagna noodles on top of the sauce, and brush the top of the noodles with EVOO. Top the noodles with about a third of the shredded cheese, sliced tomatoes, basil, turkey sausage, and remaining sauce. Repeat 2 more times for a total of 3 layers.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for 15 more minutes, or until cheese is golden brown and sauce is bubbly. Let sit for 5 minutes before serving.