Gluten-Free Zucchini and Brown Rice Noodle Lasagna

Gluten-Free Zucchini and Brown Rice Noodle Lasagna (serves 6-10 people)
Ingredients:
Olive oil (for cooking)
1 medium sweet onion, chopped
1 clove fresh garlic, minced
1 pound mild Italian sausage
3-4 cups red pasta sauce of choice (jarred, canned, or homemade)
5-7 fresh basil leaves, finely chopped
I large (32 ounce) container whole milk ricotta cheese
½ cup grated Parmesan cheese
¼ cup fresh, chopped Italian flat leaf parsley
2 eggs, beaten
1 teaspoon fine salt
½ teaspoon fresh, ground pepper
Olive or avocado oil cooking spray (for 13x9 baking dish)
1 package (10 oz.) brown rice lasagna noodles
1 large zucchini (or 2 medium), thinly slice with mandolin slicer
3-4 cups mozzarella cheese, grated
Directions:
(Before beginning, chop, slice, and mince all ingredients you will need.)
1. On medium high heat in a pot, add olive oil. Once warm, add chopped onions and cook for approximately 3 minutes, until starting to look translucent.
2. Add garlic and stir in.
3. Add mild Italian sausage. Chop and cook until cooked through.
4. Add red sauce and basil. Stir to combine and remove from heat.
5. In a mixing bowl, add ricotta, Parmesan, parsley, eggs, salt, and pepper. Stir to combine.
6. Spray a 9 x 13 baking dish with cooking spray.
7. Cover the bottom layer with raw brown rice noodles. Then layer zucchini noodles on top of those. (Sprinkle a bit of fine salt across the zucchini noodles.)
8. Add a layer of ricotta mixture (half) and spread evenly. Add a layer of red sauce/meat mixture (half) and spread evenly.
9. Top evenly with half of the mozzarella cheese.
10. Repeat steps 7-9, adding a second layer.
11. Cover with foil (spray foil with cooking spray, as well, or it will stick to your mozzarella) and bake 45 minutes at 375 degrees. Remove foil and bake an additional 25-30 minutes. (If you want to brown the top more, broil for 1-2 additional minutes.)
12. Let rest 10 minutes, then slice and serve. Top with additional Parmesan and parsley, if desired.
13. Enjoy!
• Chef’s note: if you want a carb-free version of this recipe, skip the brown rice pasta noodles and cook the dish uncovered for 30-35 minutes. If you choose this option, it’s best to lay out the zucchini noodles, lightly salt them for 10 minutes, then pat them dry to draw out the additional moisture (do this ahead of time). Otherwise, the dish will have standing liquid from the zucchini.
• Chef’s note: leftovers freeze well in pre-cut rectangular servings (I wrap each in foil, then place in gallon Ziplocs in the freezer).