Gluten Free/Dairy Free Baked Turkey Quinoa Lasagna (low FODMAP instructions)

As I find my way living with IBS and coping with it through my low FODMAP diet I’m always happy to find foods that DON’T bother me. One of those happens to be quinoa. I happened to find out by eating one of the organic Ellyndale® Foods Q Cups™ (a brand of NOW Foods^®). After learning I can eat quinoa I ordered the Living Now^® Gluten-Free Organic Quinoa Penne that they make. I know there are plenty of gluten free pastas out there but quinoa is a good choice on a low FODMAP diet since it’s a good source of fiber and is higher in protein than other grains such as rice or corn. I buy the NOW Foods version since it’s non-GMO, organic and mixed with rice which is perfect for IBS sufferers like myself.

So below I came up with a recipe for a low FODMAP gluten free, dairy free version of a quasi turkey lasagna that’s high in protein and fiber! This is a great recipe for the upcoming holidays!
Instead of using garlic, which is a high FODMAP food, I used 2 tablespoons of garlic infused Avocado Oil (Avocado Oil was from Ellyndale® Foods).  Garlic and the FODMAPs within it are, thankfully, water soluble and not fat soluble so you can get the taste and essence of garlic by infusing it in oil without the ill FODMAP effects.  I used Daiya ‘mozzarella’ cheese since I can not eat real mozzarella cheese, but feel free to use the real thing if you can!

Let me know what you think of it and enjoy!

Print Recipe

Gluten Free/Dairy Free Baked Turkey Quinoa Pasta

Course

Main Dish

Cuisine

Italian, Low FODMAP

Prep Time

10-15 minutes

Cook Time

20-30 minutes

Servings

Ingredients

• 2 tablespoons Organic Italian Mixed Herb Seasoning Dried
• 2 ounces Dairy Free Cheese (I use Daiya Mozzarella Cheese, shredded) shredded version is easier to use
• 2 tbsp serving Garlic Clove Crushed (use garlic infused avocado oil for low FODMAP version)
• 1/4 cups Basil whole Leaves
• 1 cups Organic Tomato puree
• 1 cups Green onions Chopped (green portion only if on low FODMAP diet)
• 2 cups Baby Spinach
• 16 oz 93% Lean Ground Turkey
• 8 oz NOW Foods Quinoa Penne Pasta

Course Main Dish Cuisine Italian, Low FODMAP Prep Time 10-15 minutes Cook Time 20-30 minutes Servings Ingredients 2 tablespoons Organic Italian Mixed Herb Seasoning Dried 2 ounces Dairy Free Cheese (I use Daiya Mozzarella Cheese, shredded) shredded version is easier to use 2 tbsp serving Garlic Clove Crushed (use garlic infused avocado oil for low FODMAP version) 1/4 cups Basil whole Leaves 1 cups Organic Tomato puree 1 cups Green onions Chopped (green portion only if on low FODMAP diet) 2 cups Baby Spinach 16 oz 93% Lean Ground Turkey 8 oz NOW Foods Quinoa Penne Pasta

Instructions

1. Pre heat oven to 350.
2. Cook pasta as directed on the box.

   
3. In a large sauce pan saute vegetables with a little avocado oil. Add garlic infused almond oil and basil. Then add in ground turkey and cook until it is fully cooked.

   
4. In a baking dish evenly spread a little avocado oil with a paper towel all over the surface.
5. In large sauce pan add rest of ingredients except the cheese. Mix till it is all combined.

   
6. Place mixture in the baking dish and top with the cheese.
7. Let it bake for about 20-30 minutes until cheese is melted and lightly brown. Then take out and let cool for a few minutes and serve. If using Daiya cheese I recommend covering the baking dish with foil for 15 minutes then the remainder of the time remove the foil for browning.

Share this Recipe