Using potatoes in lieu of pasta makes for a gluten-free dish that the entire family can enjoy! You won’t even miss those lasagna noodles!
Quick and Healthy Gluten-Free Potato Lasagna
Prep time: 20 minutes
Cook time: 40 minutes
2 links Italian turkey sausage
1 ½ cups chopped onion
1 cup fat-free ricotta cheese
1 teaspoon dried basil or Italian seasoning
1/2 teaspoon garlic powder
1 egg white
2 cups gluten-free marinara sauce, divided
1 ¼ pounds thinly sliced Yukon Gold potatoes divided
1 cup shredded part-skim mozzarella cheese, divided
Remove sausage from casing and crumble into a medium skillet with onion. Cook for 10 minutes or until both are browned, breaking up sausage with the back of a spoon.
Stir together ricotta, basil, garlic powder and egg white in a small bowl. Spread 1/2 cup marinara sauce in the bottom of a 9-inch square baking dish. Place 1/3 of the potatoes in the bottom of the dish, forming a solid layer with no gaps. Drop 1/2 the ricotta mixture in spoonfuls over the top and spread out just a little. Sprinkle with 1/3 of the mozzarella and 1/2 the sausage mixture. Add 1/2 cup more sauce then repeat potato, cheese and meat layers.
Top with the last layer of potatoes, remaining sauce and mozzarella. Cover with plastic wrap and make a small slit to vent. Microwave on HIGH for 30 minutes or until potatoes are tender.
Makes 6 servings.
Nutritional analysis per serving: Calories: 300, Fat: 11g, Saturated Fat: 4.5g, Trans Fat: 0g, Cholesterol: 40mg, Sodium: 640mg, Potassium: 377mg, Carbohydrates: 27g, Fiber: 3g, Sugar: 7g, Protein: 18g, Vitamin A: 10%, Vitamin C: 50%, Calcium: 25%, Iron: 10%
*Recipe and image courtesy of the United States Potato Board.*