Recipe Detail

Heat oil in large sauce pot over medium high heat, add garlic and sauté for 2-3 minutes, add onions and peppers sauté additional 3 minutes. Add turkey, stir to break up until all meat has browned about 5-8 minutes. Add dried herb, wine, tomato paste and both jars of pasta sauce. Season to taste. Continue to simmer, stirring occasionally over a medium low heat adjust seasoning to taste.

Preheat oven 350°F.

Using a 12x9 inch lasagna pan, add a ladle of sauce to cover the bottom of the pan, top with a layer of Deboles gluten-free rice lasagna sheets and layer as follows: ladle over turkey sauce, sprinkle a third of the basil, small dollops of half of the ricotta cheese, sprinkle over a third of the mozzarella cheese, top with a third of the Alfredo sauce. Add 2nd layer of lasagna sheets, and repeat all ingredients topping off with third layer of lasagna sheets. Spread over remaining Alfredo sauce. Top with remaining mozzarella and sprinkle over Parmesan cheese.

Cover and bake in oven covered with foil for 1 hour remove cover and bake a further 30 minutes uncovered or until golden.

Let Lasagna sit for 10 minutes before serving.