16 oz. grass-fed ground beef
1 tsp organic Italian seasoning herb blend
1/2 tsp sea salt
1 tsp crushed red pepper flakes (or to taste)
2 tbsp avocado oil
2 cups sliced baby bellas or crimini mushrooms
6 oz. organic fresh baby spinach, rinsed and dried
12 oz. gluten-free lasagna noodles
16 oz. almond ricotta cheese
36 oz. organic marinara sauce (no sugar added)
Preheat oven to 350°F.
For the meat filling, crumble and saute the grass-fed beef over medium heat until brown and cooked through. Drain and set aside.
In a saute pan, cook the sliced mushrooms in the avocado oil over medium heat until tender and glistening.
Add the cooked beef back to the pan with the mushrooms, along with the Italian seasoning, sea salt, crushed red pepper, and 24 ounces of the marinara. Stir well to combine.
To assemble the lasagna, spread 6 ounces of marinara across the bottom of a 9”x13” pan. Layer 3 lasagna sheet noodles across lengthwise. (They will overlap.) Layer on half of the meat filling, 6 ounces of the almond ricotta cheese dropped in small bits, and 3 ounces of the spinach. Repeat with 3 more noodle sheets, the remaining half of the meat filling, 6 more ounces of ricotta, and the remaining spinach. Top with a final layer of noodles, 6 ounces of marinara, and the remaining almond ricotta cheese.
Tent with aluminum foil and bake for 25 minutes. Remove the foil and bake 5 minutes more, then serve.
For vegetarian lasagna, replace the ground beef with one chopped onion and 2 chopped red bell peppers. Saute veggies along with mushrooms until tender and assemble as directed above