Gluten-Free Potato Lasagna

Servings: 6   Prep Time: 20 Minutes            Cook Time: 40 Minutes

• 1 1/4 lbs. thinly sliced Yukon Gold potatoes, divided

• 2 links Italian turkey sausage

• 1 1/2 cups chopped onion

• 1 cup fat-free ricotta cheese

• 1 tsp. dried basil or Italian seasoning

• 1/2 tsp. garlic powder

• 1 egg white

• 2 cups gluten-free marinara sauce, divided

• 1 cup shredded part-skim mozzarella cheese, divided

Remove sausage from casing and crumble into a medium skillet with onion. Cook for 10 minutes or until browned, breaking up sausage with the back of a spoon. Stir together ricotta, basil, garlic powder and egg white in a small bowl. Spread 1/2 cup marinara sauce on the bottom of a 9-inch square baking dish. Place 1/3 of the potatoes in the bottom of the dish, forming a solid layer with no gaps. Drop 1/2 the ricotta mixture in spoonfuls over the top and spread out just a little. Sprinkle with 1/2 of the mozzarella and 1/2 the sausage mixture. Add 1/2 cup more sauce then repeat potato, cheese and meat layers. Top with the last layer of potatoes, remaining sauce and mozzarella. Cover with plastic wrap and make a small slit to vent. Microwave on HIGH for 30 minutes or until potatoes are tender. Serve and enjoy! Recipe courtesy of the U.S. Potato Board.

Nutrition: 300 calories. Protein: 18g, Fat: 11g, Carbs: 27g, Fiber: 3g, Sugar: 7g