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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 280.6
  • Total Fat: 18.9 g
  • Cholesterol: 64.1 mg
  • Sodium: 823.3 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 13.7 g

View full nutritional breakdown of Gotta Have GF Lasagna calories by ingredient
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Gotta Have GF Lasagna

Submitted by: KITTAH


Number of Servings: 16

Ingredients

    1 lb Hot Italian Sausages
    1C Green Peppers, chopped
    1C Yellow Peppers, chopped
    1 Large Onion, chopped
    1C Mushrooms, sliced
    12-ish Jumbo Black Olives, sliced
    1 Can Hunts Diced Tomatoes w/Basil, Garlic and Oregano
    1 Jar Classico Vodka Sauce (Or your favorite will do)
    5 oz Mozzarella, shredded (for topping)

    Cheese Layer:
    15 oz Ricotta Cheese, part skim
    1/4 C Parmesan, grated
    5oz Mozzarella, part skim, shredded
    1 Large Egg
    1t Oregano
    1t Basil

    Noodles:
    2 Zucchini, sliced thinly longwise
    2 Summer Squash, sliced thinly longwise

Directions

Cook the sausage thoroughly. Cut into bite sized pieces.

Slice the squashes thinly, lengthwise, to resemble pasta.

Assemble the cheese layer ingredients in a bowl. Mix well to incorporate.

Chop or slice all other veg. Divide everything into two equal portions.

Preheat oven to 350 degrees.

I either assemble the lasagna in a large roasting pan, or two smaller so that one can be frozen for later.

Assembly:
I start with a veg layer, peppers, olives and mushrooms, half the tomatoes and sauce. Then a layer of squash noodles, topped with sausage and onions. I use all the cheese mixure in one layer to give definition. Then, another layer of meat and onion, topped with another "pasta" layer. Then, a final veg layer, topped with rest of the tomatoes and sauce. Sprinkle the remaining mozzarella to finish.

Bake in the middle of the oven for 60 minutes or until a light brown tinges the top.

Serves 16

Number of Servings: 16

Recipe submitted by SparkPeople user KITTAH.






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Member Ratings For This Recipe

  • This was very good. Just know that using the squash and zucchini for noodles makes the dish very watery. You might need to have it set for a while to absorb that extra liquid. Otherwise, this was a hit at a large family gathering! Delicious even if you don't need to eat gluten-free! - 12/23/11

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