Corn Free Low Salicylate Turkey Lasagna

[mrsppmrxky]

Corn Free Low Salicylate Turkey Lasagna

1/2 pound turkey or chicken meat cut into tiny pieces
1/4 lb carrots cut into small size
2 stalks celery cut in small pieces
1 bag of shredded cabbage
shredded cheese (I used cheddar)
2 1/2 cups milk
salt
thyme
oregano
sage
3 heaping TBs tapioca flour
Canola oil
chicken broth (if needed)
Lasagna Noodles *Deboles Rice

In a large skillet, pour enough oil to stir fry the celery and carrots. Place the cooked veggies in a bowl as you will use the same skillet to stir fry the meat with the seasoning to your tastes. Put in a bowl when it is done. Now add more oil if needed for the meat.

Leave the juices in the pan that cook out of the meat. Add your boullion
to the skillet and the juices that are there. Stir the tapioca into the milk and then pour into the skillet. Stir with a whisk until the gravy starts to thicken. add up to another cup of water if you need to thin out the gravy.

In a casserole dish, ladle some of the gravy. Top the gravy with lasagna noodles. (If you use Deboles Rice Lasagna noodles, you do not have to precook the noodles.) Layer meat, carrots, celery, cabbage. Top with cheese and then more gavy as you would if using tomato sauce. Add another layer of noodles and then repeat.

Cover and bake for 1 hour at 350
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