Potato Lasagna

If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.

• 2 links Italian turkey sausage*
• 1 ½ cups chopped onion
• 1 cup fat-free ricotta cheese*
• 1 teaspoon dried basil or Italian seasoning
• 1/2 teaspoon garlic powder*
• 1 egg white
• 2 cups gluten-free marinara sauce, divided
• 1 ¼ pounds thinly sliced Yukon Gold potatoes 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 both are 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 in 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 1/3 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.
 
Makes 6 servings.