1 lb ground Italian sausage
2 cups cooked whole grain sorghum
2 tablespoons olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup marinara sauce
8 ounces ricotta cheese
1 cup shredded mozzarella cheese
Fresh oregano or basil (optional)
Preheat oven to 375F.
In a medium skillet cook sausage over medium-high heat until cooked through, drain.
In a medium bowl combine sorghum, oil, Italian seasoning, salt and pepper.
Divide marinara sauce between four 8-ounce gratin dishes. Top sauce with cooked sausage and dollops of ricotta cheese. Divide sorghum mixture atop each dish and sprinkle with shredded mozzarella cheese.
Transfer all lasagna dishes to a baking sheet and bake for 30 minutes or until bubbly and browned on top. Garnish with fresh oregano or basil, if desired.