Prep
Cook
Total
Yield 8-10 servings
Gluten Free and good for you! We have been really digging this meal. Delicious ricotta & mozzarella filling sandwiched in between thin slices of squash.
1 yellow squash, sliced lengthwise thinly
2 zucchini, sliced lengthwise thinly
1 large container ricotta
1 egg
2 pkg shredded mozzarella cheese, divided
1 jar basil pesto
1 pkg sun dried tomatoes, chopped
1 bag frozen spinach, thawed and drained
1/2 bunch basil, chopped
2 sprigs fresh oregano, leaves removed
1 tsp salt
1 tsp pepper
1 pinch red pepper flakes
1 Tbsp garlic powder, divided
1 cup large breadcrumbs
2 Tbsp olive oil
1 lb Italian pork sausage, optional*
*If using Italian sausage, add browned and cooled sausage to the cheese mixture before making lasagna.
Courses main
Recipe by Vie at https://getvie.com/knifeandfork/