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.
1/2 box gluten free lasagna noodles or other healthy lasagna noodles — no boil!
2 Cups fresh spinach
1+ Cups fresh 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
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.