No Grain Lasagna
[Note: this s#!$ is GOOD. Also, you can use the cauliflower cheese bread recipe instead of squash for the “noodles.” Just leave out the final cheese topping and cool the “bread” overnight in the refrigerator. Cut into lasagna layers at the time of assembly.]
SAUCE
4 TBSP olive oil
1/2 lb Italian sausage peeled and chopped
2 tsp fresh chopped basil
2 garlic cloves chopped
pinch salt and pepper
six oz can tomato paste
4 cups canned italian tomatoes
FILLING
1 lb ricotta cheese
1/2 cup grated parmesan
1/2 lb spinach, cooked and chopped
3 eggs, beaten
3 tbsp water
salt, pepper, nutmeg
BUILDING
3-4 large yellow squash or zucchini, thinly sliced longways
grated Romano or parmesan cheese
ALGORITHM
Place zucchini in a single layer on parchment paper on a cookie sheet. Bake in a 400dF oven, 5 minutes on each side. Reduce oven temp to 350dF. Saute sausage in olive oil with basil, garlic, salt and pepper. Cook for 3-4 minutes and add tomato paste and tomatoes. Simmer until fairly thick.
In a separate bowl, mix lightly all filling ingredients and set aside.
Fill oiled baking dish with alternate layers of zucchini “noodles,” cheese filling, and sauce. Finish with the sauce and top with grated parmesan. Cover with foil and bake 50 minutes, then uncover and bake 10 minutes until golden brown.
