Lasagna is such comfort food. What I also love about lasagna, is I make it in the morning and refrigerate until ready to cook for dinner, plus I do not cook the lasagna noodles which saves some time and clean up. I always use the same yogurt cheese/spinach/parmesan cheese in place of cottage or ricotta cheese/spinach in all of my lasagna recipes. It makes it easier to digest as it has less lactose in it – and a very tasty alternative.
This lasagna was a nice change as I used Gluten Free Italian Sausages instead of ground beef. It also made a huge amount of lasagna – so great for a crowd or for leftovers the next day.
10 gluten free Italian Sausages – casing removed
1 pkg. Gluten Free Tinkyada Lasagna noodles plus 3 extra lasagna noodles
1 onion, chopped
3 large garlic cloves, minced
1/4 cup diced green pepper
4 crimini mushrooms – on the large size – roughly chopped
28 oz can of whole tomatoes (chop with a knife and save liquid)
5 1/2 oz. can tomato paste plus 1 can of water
2 tsp. Italian seasoning
1 Bay leaf
300 gr. package of frozen spinach
1 cup of yogurt cheese (drip at least 5 hours)
1/2 cup of Parmesan Cheese
28 gr. pkg of fresh Basil – chopped
Fresh cracked pepper
grated aged Cheddar cheese and Asiago cheese
Heat up a large saute pan on medium high heat. Add the sausage meat to the pan and cook through. With a slotted spoon remove the meat to a bowl, and drain out most of the renderings, leaving some behind to saute the vegetables.
Meanwhile, cook your spinach, line a colander with a clean kitchen towel and pour in the spinach. Allow to cool, then wring up tight to remove all of the water. Add the spinach to a bowl, with the yogurt cheese, parmesan cheese and fresh cracked pepper. Mix well and refrigerate.
To a lasagna pan, add in some of the meat sauce on the bottom. Top with a layer of lasagna noodles, and repeat. Then add the spinach mixture over top spreading out evenly.
Top with another layer of lasagna noodles, meat sauce and a good sprinkling of parmesan cheese. Finish with another layer of noodles, and top with sauce. Add a generous sprinkling of grated cheddar and Asiago, and a lite sprinkling of parmesan cheese.
Cover with foil and bake for 1 hr. in a 350 degree oven. Let rest for 5 minutes before serving.