Who doesn’t love lasagna, am I right?! When G had a wheat and egg allergy, I thought our lasagna days were gone until I found these lentil noodles that are packed with fiber and protein, and get this: I swear YOU CANNOT tell they are not regular lasagna noodles. I also swear by Michael’s Italian Gravy. You can make your own sauce, but this stuff is as close to authentic as it gets, just ask my Uncle Sal! I also chop up mushrooms and lightly sauté them before adding them to the sausage. The kids just think it’s meat, suckers! You can make this vegan, vegetarian, meatatarian, allergen free… Add veggies, sub veggies…Whatever your family likes!
1 pound sweet Italian sausage
1 package mushrooms, chopped
2 squash, sliced thinly
1 Jar Michael’s of Brooklyn ‘Gravy’ or marinara sauce of choice
1 box Explore Cuisine Green Lentil Lasagna Noodles
16 ounces ricotta cheese
2 tsp garlic powder
1 egg (optional)
1 package mozzarella cheese, shredded
½ cup grated Parmesan cheese plus extra for topping
In a skillet cook sausage until browned and set aside. Then sauté mushrooms for about 5 min and combine with sausage. In the same skillet, lightly sauté squash for a couple minutes. This is all to get extra moisture out so your lasagna isn’t watery. Combine sausage, mushrooms, squash, and gravy.
In a medium sized bowl mix ricotta cheese, garlic powder, egg, Parmesan cheese and ¾ of the mozzarella package. If you have an egg allergy you can leave it out. It may be a little loose, but will still taste fine.
Spread about 1/3 of gravy on the bottom of a 9X13 glass dish. Arrange noodles (these DO NOT have to be precooked!!) over gravy. Spread about 1/3 of the ricotta mixture over the noodles. Repeat layers and top with remaining mozzarella and sprinkle with parm.
You can cook the lasagna now or set in the fridge until you are ready.
Preheat oven to 375. Get aluminum foil and spray with Pam before putting over lasagna. This will prevent the cheese from sticking.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.