Lasagna doesn’t have to be full of gluten. This tasty, nutritious rendition uses gluten-free crackers instead of traditional pasta noodles. It also uses cottage cheese and non-fat yogurt in place of higher calorie cheeses.
|1 1/2 pounds cottage cheese||1 shallot, chopped orange zest|
|1 cup organic non-fat plain yogurt||1/4 pound crimini, portabella, or porcini mushrooms, sliced|
|2 eggs||4 cups spinach|
|1/2 teaspoon salt||10 thinly sliced pieces of prosciutto, cut into thin strips|
|Splash of olive oil||18 2x4 gluten-free hearty crackers|
|1 medium onion, diced|
Preheat oven 400F and spray an 8” square baking pan with cooking spray. In a food processor, blend cottage cheese, yogurt, eggs, and salt until smooth. In a separate dish, line up the crackers. Cover with half of the yogurt mixture from the food processor. Let yogurt mixture soak into crackers for about 15 minutes.
In the meantime, in a large sauté pan over medium heat, cook onions and shallots with olive oil and a pinch of salt. Cook for 2-3 minutes. Stir in mushrooms and cook another 5 minutes. Remove from heat and stir in spinach and prosciutto. Add remaining yogurt mixture from food processor.
Arrange 1/3 of the soaked crackers along the bottom of the 8” square baking pan. It is okay to have the yogurt mixture still clinging to the crackers. Cover with a layer of the spinach mixture. Repeat twice. Place in hot oven for 30 minutes until top is golden brown and serve warm. Makes 8-10 servings.