Lasagna for the Purine Restricted Diet

What you’ll need:

•	1 package (32 ounces) lasagna noodles (use rice noodles if allergic to wheat), uncooked
•	1-1/2 cups ricotta or cottage cheese
•	1 egg
•	¼ cup Parmesean or Romano Cheese grated
•	¼ cup fresh chopped parsley (or use 1 tsp. dried)
•	2 jars (26 ounces each) spaghetti sauce (no meat or mushrooms)
•	2 cloves garlic crushed
•	1 tsp Italian seasoning
•	1/8 tsp red peppers (if you like it a little spicy)
•	1 tsp. sugar
•	½ red pepper, chopped finely
•	½ medium onion, chopped finely
•	½ cup black olives, chopped finely
•	¼ cup fresh chopped basil (or use 1 tsp. dried)
•	1 pound reduced-fat mozzarella cheese, shredded
•	1/2 pound reduced-fat provolone cheese, shredded
*	(use soy or rice cheese if allergic to dairy)

What to do:

1.	Lightly coat a deep 9 x 13 baking dish with olive oil.
2.	Simmer 2 jars of sauce with garlic, Italian seasoning, and red pepper.
3.	Chop vegetables. Add to sauce. Allow sauce to simmer for at least 30 minutes.
4.	Shred cheeses, combine, and set aside.
5.	Combine ricotta with egg and Parmasean cheese in a small bowl.
6.	Add fresh parsley. Mix.
7.	Preheat oven to 350 degrees.
8.	Layer lasagna: Spoon a few tablespoons of sauce in the bottom of the baking dish. Place one layer of uncooked lasagna noodles on top of sauce in bottom of dish. Place a layer of ricotta mixture on noodles. Cover with a generous amount of sauce. Top with mozzarella and provolone cheeses layers. Spread an even layer of sauce over noodles. Continue layering ingredients beginning with noodles, until all ingredients have been used, ending with a layer of sauce.
9.	Place in a 350-degree oven and bake for about 45 minutes or until sauce on top begins to brown.
10.	Let sit for 15 minutes before serving. Serves 6.

For more delicious recipes, pick up the book The Hauser Diet™: A Fresh Look at Healthy Living! As with all recipes, practice moderation and portion control.