Gluten Free Veggie Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 362.3
- Total Fat: 21.5 g
- Cholesterol: 139.0 mg
- Sodium: 1,197.7 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 4.0 g
- Protein: 30.4 g
View full nutritional breakdown of Gluten Free Veggie Lasagna calories by ingredient
Number of Servings: 8
Ingredients
-
1 large tub of Riccotta Cheese
1 Pkg Motzerella Cheese
2 Pkg Frozen Spinach
1 Can of Hunts Spaghetti Sauce
1/2 Cup Parmesan Cheese
1 Package Sweet Italian Turkey Sausage
4 Medium Zucchini
3 eggs
Garlic (to taste)
Basil (to taste)
Directions
Preheat oven to 375
Remove Sausage from casing and brown in a skillet over medium heat. Drain all excess liquid.
Riccotta Mixture:
thaw and squeeze excess water from spinach
In large bowl mix spinach, riccotta, eggs, parmesan and 1/2 cup of motzerella. Add garlic and basil to taste.
Spread layer of spagetti sauce in the bottom of a 9X13 cassarole dish.
Slice Zucchini the long way making flat "planks"
Layer zucchini planks over sauce the way you would lasagna noodles. Spread 1/2 of the ricotta mixture over zucchini, 1/2 of the turkey sausage and 1/2 of the remaining spaghetti sauce. Creat the 2nd layer the same way by beginning with zucchini planks. Top with the remaining package of motzerella cheese.
Bake for 60-70 minutes. Makes 8 4 inch pieces
Number of Servings: 8
Recipe submitted by SparkPeople user FORMERLY_FAT.
Remove Sausage from casing and brown in a skillet over medium heat. Drain all excess liquid.
Riccotta Mixture:
thaw and squeeze excess water from spinach
In large bowl mix spinach, riccotta, eggs, parmesan and 1/2 cup of motzerella. Add garlic and basil to taste.
Spread layer of spagetti sauce in the bottom of a 9X13 cassarole dish.
Slice Zucchini the long way making flat "planks"
Layer zucchini planks over sauce the way you would lasagna noodles. Spread 1/2 of the ricotta mixture over zucchini, 1/2 of the turkey sausage and 1/2 of the remaining spaghetti sauce. Creat the 2nd layer the same way by beginning with zucchini planks. Top with the remaining package of motzerella cheese.
Bake for 60-70 minutes. Makes 8 4 inch pieces
Number of Servings: 8
Recipe submitted by SparkPeople user FORMERLY_FAT.