Gluten-Free Lasagna
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Gluten-Free Lasagna calories by ingredient
Number of Servings: 8
Ingredients
-
1 24 oz. jar Chunky Mushroom & Green Pepper Pasta Sauce
1 24 oz. jar Meat Flavored Past Sauce
1 10 can Red Kidney Beans drained
1 small can sliced black olives
1 Cup Part Skim Ricotta
1 Lg egg
1/2 Cup Gluten-Free Panko Breadcrumbs
10 Corn Lasagna Noodles
1 Lb. Johnsonville Pork & Chicken Italian Sausage
Directions
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.