White Lasagna

I’m trying to use up my basil. The plant is out of control. The more we eat, the bigger it grows. Here is a delicious white lasagna that showcases fresh basil. To make this dish vegetarian, substitute garlic-sauteed  mushrooms and zucchini for the chicken sausage. This recipe is for an 8 inch square lasagna pan. Double it for a 9x 13 pan.

Gluten Free Lasagna

Gluten Free Lasagna

1/2 box gluten free lasagna noodles or other healthy lasagna noodles — no boil!

2 Cups fresh spinach

1+ Cups fresh basil

SO much basil

SO much basil

1 1/2 Cups mozzarella

4 spinach and feta chicken sausages

8 oz ricotta cheese

2 tsp powdered garlic

1 tsp Italian seasoning blend

1 tsp salt

1 tsp pepper

olive oil

Steam sausages in a fry pan with 1/2 inch of water with the lid on. Meanwhile, oil your lasagna pan. Mix the spinach and basil in a separate bowl. Drizzle with about 3 TB of olive oil. Toss to coat leaves evenly. Mix up the ricotta with the garlic, Italian seasoning, salt and pepper in a separate bowl. When sausages are done steaming, remove them from the pan and to a cutting board. Slice the sausages into thin rounds. De-glaze the pan with water so fluid is 1/2 Cup.

Layer 1/3 spinach-basil mixture, noodles, ricotta mixture, noodles, 1/3 spinach-basil mixture, sausage, pan juices (pour over evenly), noodles, remaining 1/3 of spinach mixture, mozzarella cheese.

Bake at 375 degrees F uncovered for about an hour, until the top is brown and the bubbles are the side are rapid. Remove from oven and let stand for 15 minutes before slicing.

Published in: on September 23, 2009 at 9:07 am  Leave a Comment  
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