9 gluten free (brown rice) lasagna noodles

1 jar Whole Foods Pasta sauce - I use the fat free - it only has 2 grams of sugar

1 and ½  pkg NaSoya Lite Firm Tofu (squeezed and pressed very well between paper towels to remove excess water)

1 bag Daiya mozzarella

½ sweet onion - minced

1 bell pepper - minced

1 pkg ground turkey breast

1 egg & 1 egg white (or equivalent in egg replacer - would probably work with 2 egg whites too).

Sage

Thyme

Nutmeg

Ground red pepper

Sea salt and fresh ground black pepper

Ms. Dash salt free Italian seasoning

Oregano

Bottled minced garlic

Garlic powder

-- Pre-heat oven to 350-375 degrees

-- Boil noodles slightly and set aside - I don't boil them until they are completely done.  Only cook them about 1/2 way - it makes them easier to work with and they will finish cooking in the oven.

-- Heat a large dutch oven on medium heat

-- Add olive oil and saute onion, minced garlic and bell pepper until tender. 

-- Add ground turkey breast, sage, salt, pepper, garlic, Italian seasoning, nutmeg, thyme, and oregano.  Saute until cooked through.

-- Add jar of marinara sauce (less ¼ cup), reduce heat and simmer

-- In a large mixing bowl, crumble tofu with hands until it resembles ricotta cheese, mix in about ¼-½ cup mozzarella, Italian seasoning, garlic powder and salt.  Mix well and season to taste.

--  Add egg and egg white to tofu mixture and set aside.

-- Coat a 8 X 11.5 casserole dish with cooking spray

-- Spread reserved ¼ cup marinara in bottom of dish

-- Place 3 noodles on top of sauce then spread with tofu mixture

-- Spread meat sauce over tofu mixture and sprinkle with mozzarella

-- Add another layer of noodles, tofu, sauce and cheese

-- Top with last 3 noodles, remaining meat sauce and mozzarella cheese. 

-- Sprinkle top with almond meal, cover with foil and secure tightly at edges

-- Bake for approximately 1 hour.  Let stand 10 minutes before serving. 

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