Gluten-Free Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 24 oz. jar Chunky Mushroom & Green Pepper Pasta Sauce1 24 oz. jar Meat Flavored Past Sauce1 10 can Red Kidney Beans drained1 small can sliced black olives1 Cup Part Skim Ricotta1 Lg egg1/2 Cup Gluten-Free Panko Breadcrumbs10 Corn Lasagna Noodles1 Lb. Johnsonville Pork & Chicken Italian Sausage
Brown Johnsonville Pork & Chicken Italian sausage
Chop Red Beans to Chunky paste in food processor
Mix beans and Sausage thoroughly
Mix pasta sauses, mushrooms, and black olives
Mix Ricotta cheese, egg, and bread crumbs
Cover bottom of 9x9 pan with sauce
Lay 2 layers of uncooked noodles
Cover with sauce
Layer of Meat/bean mixture
Layer of Ricotta mixture
Layer of Sauce
Layer Mozzarella Cheese
Repeat steps 3-7
Bake in preheated 375 F oven for 60 min.
Let stand 10 min before serving
Serving Size: Makes 8 pcs in 9x9 pan
Number of Servings: 8
Recipe submitted by SparkPeople user PASTORCHEEZHEAD.
Chop Red Beans to Chunky paste in food processor
Mix beans and Sausage thoroughly
Mix pasta sauses, mushrooms, and black olives
Mix Ricotta cheese, egg, and bread crumbs
Cover bottom of 9x9 pan with sauce
Lay 2 layers of uncooked noodles
Cover with sauce
Layer of Meat/bean mixture
Layer of Ricotta mixture
Layer of Sauce
Layer Mozzarella Cheese
Repeat steps 3-7
Bake in preheated 375 F oven for 60 min.
Let stand 10 min before serving
Serving Size: Makes 8 pcs in 9x9 pan
Number of Servings: 8
Recipe submitted by SparkPeople user PASTORCHEEZHEAD.
Nutritional Info Amount Per Serving
- Calories: 406.6
- Total Fat: 16.9 g
- Cholesterol: 103.3 mg
- Sodium: 1,205.7 mg
- Total Carbs: 46.5 g
- Dietary Fiber: 5.9 g
- Protein: 20.7 g
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