Gluten Free Lasagna Casserole
- Number of Servings: 10
Ingredients
16 oz corn pasta lasagna corte noodles10 oz 7% ground turkey3 al fresco Italian chicken sausage links (78g each)1/2 medium onion, diced4 cloves of garlic, minced1 tbsp. basil1 tsp kosher salt1 tsp pepper652g heavy tomato puree (approx. 2.75 cups)1-2 cups of water45 g shredded parmesan157 g grated mozzarella129g low fat ricotta cheese
1. Cook pasta according to package directions.
2. Meanwhile cook up ground turkey & al fresco sausage. Add onion & garlic while cooking. Drain off any fat. add basil, salt & pepper & tomato puree & 1 cup of water. Bring to a boil & remove from heat.
3. In a crockpot make 3 layers of noodles, meat sauce & cheeses & cook on high for 2-4 hours.
Serving Size: makes 10 servings...approx. 8.3 oz each
2. Meanwhile cook up ground turkey & al fresco sausage. Add onion & garlic while cooking. Drain off any fat. add basil, salt & pepper & tomato puree & 1 cup of water. Bring to a boil & remove from heat.
3. In a crockpot make 3 layers of noodles, meat sauce & cheeses & cook on high for 2-4 hours.
Serving Size: makes 10 servings...approx. 8.3 oz each
Nutritional Info Amount Per Serving
- Calories: 361.8
- Total Fat: 9.3 g
- Cholesterol: 53.0 mg
- Sodium: 662.1 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 2.9 g
- Protein: 20.0 g
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