Gluten free lasagna

The lasagna was delicious. I made it with a dairy free red sauce base and added some spicy Italian pork sausage. I used kraft low fat mozzarella (but easily could use a  vegan cheese as a substitute to keep it a fully lactose free meal).

Ingredients: sweet Italian sausage (I used alfresco chicken sausage and removed the casing)

Spicy pork sausage (I used premio foods sausage and removed the casing)

1 jar 24 oz raos homemade herb tomato sauce (vegan)

1 can peeled tomatoes

fresh oregano

fresh basil

1 box brown rice lasagna noodles,

8 oz bag low fat shredded mozzarella

8 oz low fat ricotta.

Directions:

1. Dice and then brown the sausage in a large sauce pan.

2. Once browned, add in the tomato sauce, extra tomatoes, and herbs.

3. Bring down to a low heat and let cook for 30 mins.

4. In a large pot, boil the lasagna sheets until they are about 3/4 of the way cooked.

5. Once they are done, rinse and set aside until sauce is done.

6. Layer sauce, lasagna sheets, ricotta and mozzarella cheese. Repeat until the baking pan is filled.

7. Top the final layer off with mozzarella and extra herbs.

8.. Bake at 375 for 39-45 mins.