Gotta Have GF Lasagna

1 lb Hot Italian Sausages
1C Green Peppers, chopped
1C Yellow Peppers, chopped
1 Large Onion, chopped
1C Mushrooms, sliced
12-ish Jumbo Black Olives, sliced
1 Can Hunts Diced Tomatoes w/Basil, Garlic and Oregano
1 Jar Classico Vodka Sauce (Or your favorite will do)
5 oz Mozzarella, shredded (for topping)

Cheese Layer:
15 oz Ricotta Cheese, part skim
1/4 C Parmesan, grated
5oz Mozzarella, part skim, shredded
1 Large Egg
1t Oregano
1t Basil

Noodles:
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.