Sausage and Vegetable “Lasagna” Casserole
Whole30, Paleo, Gluten Free, Grain Free, and Dairy Free
This dish for me packed in all of the flavors of a traditional lasagna or veggie lasagna. I did not miss the cheese or noodles at all. The different layers and textures make this a dish that I continue to go back to over and over. I enjoy it for breakfast as well with a fried egg on top. A great way to take advantage of produce in season and to get a healthy dose of vegetables.
- 1 lb of compliant (if doing Whole30) bulk sausage (you can take sausage out of the casing if you cannot find it in bulk form)
- 1 T extra virgin olive oil
- 1 jar (approximately 15 oz of your favorite tomato sauce)
- 2 T of Italian Seasoning (separated into half)
- salt and pepper to taste
- 1 garlic clove
- 1/2 tsp of red pepper flakes
- 1 cup of sweet potato (approximately 1 medium)
- 1 cup of red onion (approximately 1 medium)
- 1 cup of carrots (I use the crinkle carrot chips that you can find at most grocery stores)
- 1 cup of yellow zucchini (approximately 1 large)
- Preheat the oven to 350 degrees
- Slice the yellow squash into slices and put on sheet tray lined with parchment paper. Put in the oven for 15 minutes to draw out some of the moisture.
- Heat up olive oil on the stove in a skillet or dutch oven.
- Mince and sauté the garlic in the oil for 1 minute, and add the red pepper flakes.
- Turn the heat down to medium. Add the Italian Sausage to the garlic and oil and brown until cooked through.
- Slice the sweet potato into thin wedges.
- Slice the onion into half moon wedges
- Ladle sauce in the bottom of whatever oven safe dish you wish to use. I used a 3.5 quart pan. Ladle just enough to cover the bottom.
- Add 1 T of Italian Seasoning
- Add in slices of sweet potato in one even layer.
- Add carrot slices.
- Add onions.
- Add sausage.
- Add yellow squash.
- Pour the rest of the sauce over the top to cover. Spread out with spatula.
- Add the other 1 T of Italian Seasoning.
- Bake at 350 degrees for approximately 40 minutes.
Note:You may need to test this for doneness at around 35 minutes; depending on your pan, your oven, and the thickness of vegetables. This will be a bit “soupy” when it comes out. I enjoyed it like this on its own. It can be served with bread, pasta, rice, noodles, cauliflower rice etc (depending on your dietary needs)
Category: clean eating, dairy free, dinner recipes, glutenfree, grain free, lunch recipes, paleo, pasta, recipes, Whole30Tags: clean eating, dairy free, eating clean, gluten free, grain free, healthy food, healthy recipes, italian food, lasagna, paleo, vegetable lasagna, Whole30