Sweet Potato Turkey Casserole (Gluten-Free “Lasagna”)
This veggie-rich, gluten-free mock lasagna is loaded with fiber and plant protectors, including antioxidants and anti-inflammatory flavonoids. It’s a perfect make-ahead dish to serve a group, with enough left over to warm up for another meal or two.
- ¼ cup olive oil (divided)
- 2 med onions, chopped
- 1 lb ground turkey (dark meat for more flavor)
- 2 med carrots, coarsely grated
- 3-4 large garlic cloves, minced
- 2 15-oz cans tomato puree (or I used 1 28-oz can diced tomatoes with juice)
- 1 6-oz can tomato paste
- 1 cup celery, finely chopped (optional)
- ¾ cup raisins
- 1 cup fresh parsley, chopped
- 2 tsp dried basil
- ½ tsp dried thyme
- ½ tsp allspice
- 1/8 tsp nutmeg
- ¼ tsp chili powder (optional)
- ¾ cup red wine (or broth)
- ½ tsp salt
- ¼ tsp pepper
- 1 ½ lbs sweet potatoes, skinned, cut into ¼-in slices
- ¾ cup walnuts, chopped
- 1 ½ cup Parmesan cheese (or Pecorino Romano from sheep – A2 casein)
Pour 2 tbsp olive oil into large skillet. Add onions and saute on low heat until onions are translucent. Remove onions from skillet and set aside.
Pour another tbsp. olive oil into skillet. Add the ground turkey. Break apart turkey and sautee until no longer pink. Add back the onions, as well as the carrots, garlic, tomato puree & paste, parsley, herbs & spices, salt, pepper, and wine. Simmer on low heat to meld together flavors. Add additional wine or broth if sauce becomes too dry.
While meat sauce is simmering, prepare the sweet potatoes. Use a small amount of the remaining olive oil to coat a 9×13-in glass or ceramic baking dish. Place a layer of sweet potato slices in the bottom of the baking dish. Sprinkle half the walnuts over the sweet potato layer.
Next cover the layer of sweet potatoes with meat sauce and add another layer of sweet potatoes. Sprinkle the remaining walnuts over the sweet potato layer, and cover that with half the Parmesan or Pecorino cheese. Finally, add the rest of the meat sauce and top this final layer with the remaining Parmesan or Pecorino cheese. Cover with tin foil and place in a 375-degree oven for about 40 minutes. At this point, check to make sure that the sweet potatoes are soft. Remove the foil and put back in over for another 10 minutes if desired. (Time in oven will depend on moisture level of top layer. Best not to let cheese brown. Remove from the oven and let sit for 15-20 minutes to allow the “lasagna” set before cutting into serving portions.
Makes 10 servings. Each serving provides about 370 calories, 17g protein, 17g fat (3g sat), 46 mg cholesterol, 36g carbohydrate (15g sugar; 5g fiber), 95 mg calcium, 60 mg magnesium, 530 mg sodium, 880 mg potassium.