Gotta Have GF Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 lb Hot Italian Sausages1C Green Peppers, chopped1C Yellow Peppers, chopped1 Large Onion, chopped1C Mushrooms, sliced12-ish Jumbo Black Olives, sliced1 Can Hunts Diced Tomatoes w/Basil, Garlic and Oregano1 Jar Classico Vodka Sauce (Or your favorite will do)5 oz Mozzarella, shredded (for topping)Cheese Layer:15 oz Ricotta Cheese, part skim1/4 C Parmesan, grated5oz Mozzarella, part skim, shredded1 Large Egg1t Oregano1t BasilNoodles:2 Zucchini, sliced thinly longwise 2 Summer Squash, sliced thinly longwise
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.
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.
Nutritional Info 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
Member Reviews
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TEXASWRITER
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