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Italian Sausage Lasagna

There might be some grating to do for this dish, but the sausage and Rao’s give the lasagna big flavour.

GF lasagna sheets tend to have a few more Carbs and you really don’t notice the difference from full on Gluten; except they do not freeze very well.

Course Main Course
Cuisine Italian
Keyword Chevre, Cottage Cheese, Mozzarella, Parmesan Cheese, Rao's Marinara Sauce, Spolumbo's Italian Sausage

Ingredients

  • 1 lb. (454 gr) Spolumbo’s Spicy or Sweet Italian Sausage (1 CHO/100 gr) 4.5 CHO
  • 1 TBSP olive oil 0 CHO
  • 1.5 cup (365 gr) Rao’s Marinara (5 CHO/1/2 cup/125 ml) 15 CHO
  • 1 cup (30 gr) spinach, roughly chopped 0 CHO
  • 1 cup (250 gr) cottage cheese (6 CHO/1/2 cup/125 ml) 12 CHO
  • ¼ cup (50 gr) Chevre, crumbled 3 CHO
  • 1 cup (80 gr) Parmesan Cheese, divided 0 CHO
  • 1 egg beaten 0 CHO
  • ½ lb. (227 gr) mozzarella, grated 0 CHO
  • 6 (96 gr) Catelli Gluten Free lasagna sheets (64 CHO/5 pieces/85 gr) 72.2 CHO
  • Basil to garnish 0 CHO

TOTAL CHO 106.7 CHO

  • TOTAL WEIGHT 1381 GRAMS
  • 106.7 CHO DIVIDED BY 1381 GRAMS = .077 CHO/GR
  • 1 CUP = 227 GRAMS (.077 CHO x 227 GRAMS) 17.47 CHO/ CUP

Instructions

  1. Pre heat oven to 350.
  2. Remove sausage from the casing by cutting down the length of the sausage and peel the casing away.
  3. Heat oil in a medium skillet and add sausage. Scramble fry, breaking apart until cooked through. Drain sausage in a sieve and return to skillet.
  4. Meanwhile in a medium dish mix cottage cheese, ½ cup (40 gr) grated Parmesan cheese, crumbled Chevre and beaten egg. Set aside.
  5. Add chopped spinach and Rao’s Marinara to the sausage, stir to incorporate and warm through.
  6. In a medium lasagna or casserole dish add ¼ cup sausage mixture and spread as best you can on the bottom.
  7. Add 3 lasagna sheets and top with ½ of the cottage cheese mixture. Then add ½ of the sausage mixture.

  8. Repeat the layers. Lasagna sheets, cottage cheese and then sausage.

  9. Sprinkle grated mozzarella on top and then sprinkle with the remaining ½ cup of Parmesan.
  10. Cover with aluminum foil and cook for 40 minutes.
  11. Remove foil and broil for about 5 minutes until top is golden brown.
  12. Let rest for 10 minutes and serve.
  13. Garnish with basil just before serving.