It has been way to long.....but I have been perfecting a lasagna recipe for those of us who are gluten/casein intolerant with careful eye for soy, lower sugar, lower sodium, and ease on time and budget.
For the church potluck, I have taken it upon myself to make sure the 5-6 of us with food intolerance have something to enjoy as well.....it is sure appreciated
INGREDIENTS:
One 8oz box of Tinkyada lasagna noodles
2 8oz packages of DAIYA mozzarella cheese
4 cups of fresh spinach
1 15 oz can of great northern beans...drained
1 15oz canned Artichoke Hearts
1 package (approx 1lb) chicken sausage
1 cup chopped onion
2 cups sliced Mushrooms
1 28oz can of spaghetti sauce...I use hunts no sugar added
1 15 oz can of low sodium diced tomatoes(i use house brand)
2 8oz packages of DAIYA mozzarella cheese
4 cups of fresh spinach
1 15 oz can of great northern beans...drained
1 15oz canned Artichoke Hearts
1 package (approx 1lb) chicken sausage
1 cup chopped onion
2 cups sliced Mushrooms
1 28oz can of spaghetti sauce...I use hunts no sugar added
1 15 oz can of low sodium diced tomatoes(i use house brand)
DIRECTIONS:
NOTE I prepared this the night before, placed in fridge, took out of fridge an hour before baking time...and it turned out perfect....well received for the crowd intended.
No need to pre cook noodles ( i didnt)
THE SAUSAGE - remove casing and brown in skillet with the 1 tbsp olive oil, remove onto paper towel (leave oils in pan)
SOME VEGES-Saute mushrooms and chopped onion in skillet....
THE FILLING- Drain the Artichoke hearts, and the beans add both to small mixing bowl, with hand blender mix til pureed....fold in one package of the Daiya cheese.
ASSEMBLE:
No need to pre cook noodles ( i didnt)
THE SAUSAGE - remove casing and brown in skillet with the 1 tbsp olive oil, remove onto paper towel (leave oils in pan)
SOME VEGES-Saute mushrooms and chopped onion in skillet....
THE FILLING- Drain the Artichoke hearts, and the beans add both to small mixing bowl, with hand blender mix til pureed....fold in one package of the Daiya cheese.
ASSEMBLE:
3layers in lasagna pan
FIRST LAYER -
noodles loosely covering bottom of pan...(remember they will expand and they cook)....
spread 1/2 of the bean/artichoke/cheese filling over the noodles evenly
crumble 1/2 of the sausage over the filling evenly
place 1/2 of the mushroom/onions over the sausage evenly
layer 1/2 of the spinach over the mushrooms evenly
spread 1/3 of the can of sauce and 1/2 of the canned tomatos
sprinkle 1/3 of the other package of Daiya cheese evenly
REPEAT LAYER ABOVE ( I used one less noodle in this layer)
TOP LAYER
noodles ( used same number as middle layer)
rest of sauce
COVER WITH FOIL AND REFRIGERATE OVER NIGHT
REMOVE FROM FRIDGE HOUR BEFORE BAKING
350 OVEN FOR 45 MIN
UNCOVER ADD REST OF THE DAIYA CHEESE BAKE ADDITIONAL 15 MIN....LET REST FEW BEFORE SERVING AND ENJOY
Sorry I didnt take pictures...and those of the faces that enjoyed the dish.
NUTRITIONAL BREAKDOWN
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 315.2
- Total Fat: 11.7 g
- Cholesterol: 16.7 mg
- Sodium: 635.4 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 6.4 g
- Protein: 11.1 g
View full nutritional breakdown of Fabulous Lasagna calories by ingredient
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