I don’t know about you, but I love lasagna! Of course, I’ve been putting off creating a real food classic lasagna recipe, because often lasagna can be a bit labor intensive. But I was craving some good lasagna and so I decided to give in and just create. This recipe is actually pretty simple to make, although it does take a little time. But the results are well worth the time and effort. You can make this recipe gluten free by using gluten free lasagna noodles. I have used them and it works really well!
I do have a grain free lasagna recipe on the site that uses zucchini “noodles”. It’s super yummy and a perfect solution for those who are avoiding grains.
I always fix mine in a 8 inch Pyrex baking dish, which works really well. If you want to fix this for a larger family, you can easily double the recipe and it works really well!
- 1 pound grass fed ground beef
- 4-6 whole brown rice lasagna noodles
- 2 tsp extra virgin olive oil
- 2 cloves garlic chopped finely
- 1/2 small onion chopped finely
- 1/2 green pepper chopped finely
- 4 oz. mushrooms chopped finely
- 1 box frozen organic spinach thawed and drained
- 1 egg
- 3/4 cup mozzarella cheese shredded
- 1 15 oz. container ricotta cheese
- 24 oz. Spaghetti Sauce
Preheat oven to 350 degrees F.
Heat olive oil in a large skillet.
Add onions, garlic, green pepper and mushrooms and saute until the onions are soft.
Add ground beef and brown completely.
Add spaghetti sauce and allow to simmer for 15-20 minutes.
Cook the lasagna noodles according to the package directions.
In a large mixing bowl, combine ricotta, 1/2 cup of mozzarella, egg and drained spinach.
In an 8x8 baking dish, cover the bottom with a layer of meat sauce.
Layer on noodles (you may have to cut some noodles in half to fit)
Spread on layer of cheese mixture.
Repeat with another layer of meat mixture, noodles and cheese mixture.
Top with one last layer of meat mixture.
Cover dish with aluminum foil and bake at 350 degrees F for 20-25 minutes.
Remove from oven, remove foil and sprinkle on remaining 1/4 cup of mozzarella.
Bake for an additional 5-10 minutes, until cheese is melted.