One of the hardest things with going gluten free is the thought that favorite family recipes will no longer be enjoyed. This recipe is adapted from my mother in law’s famous homemade lasagna. Our family thinks this is the BEST lasagna they have ever had. I hope you will enjoy making this recipe for your family.
This homemade sauce is packed with nutrients from the mushrooms and spinach that you blend into the sauce. Layers of almond pasta noodles, homemade sauce, and cheese will have your mouth doing a happy dance!
Gluten Free Grain Free Lasagna
This recipe is easy and packs a lot of nutrients from our homemade sauce and delicious almond flour noodles. This recipe will wow everyone with it's flavor!
Equipment
- 1 large pot
- 1 9×13 pan
- 1 cutting board
- knives, spoons, etc for prepping food
Ingredients
- 1 lb ground beef, browned and drained I prefer grass fed
- 1/2 TBSP Olive Oil
- 1 1/2 C mushrooms chopped
- 3 cloves fresh garlic minced
- 2 15 oz cans Muir Glen tomato sauce
- 1 6 oz can Muir glen tomato paste
- 1 C fresh baby spinach
- 1/2 tsp sea salt I love Anasazi Salt
- 1/4 tsp pepper
- 2 1/2 tsp oregano, dried
- 2 C mozzarella cheese don't use pre-shredded cheese
- 1 pkg Cappello's Almond Flour Pasta Lasagna Sheets these are in the freezer section, I can get these at Harmons and Sprouts
- 1/2 C parmesan cheese, freshly grated don't use pre-shredded cheese
Instructions
- Preheat oven to 350 degrees
- In a large pot, brown the ground beef and drain. Remove to a bowl and set aside.
- Add olive oil to pan and sauté the mushrooms for several minutes or until nicely browned. Add garlic and stir 20 seconds.
- Add tomato sauce, tomato paste, spinach, sea salt, pepper, and oregano to the pot.
- Stir well and bring sauce to a boil. Turn the heat down and simmer for 5-10 minutes. (take the lasagna sheets out of the freezer at this time-they only need just a few minutes to thaw- too long and they will turn to mush).After the sauce has simmered, use an immersion blender to hide you the vegetables from your kids.:)
- Add ground beef back into sauce. In a 9×13 pan, spread a layer of sauce on the bottom. If you skip this step, these lasagna noodles will get extra crispy and no one wants that!
- Next add a layer of lasagna sheets, mozzarella cheese, and sauce.
- Repeat this last step, but remember to rotate your sheets so they are perpendicular to the first layer. And then again, placing your sheets the same direction as the first layer. You should have three layers of sheets, mozzarella, and sauce. Top with shredded parmesan cheese.
- Cover with foil and bake at 350 degrees for 25 minutes-do not bake 40 minutes like the lasagna sheets box says! Lasagna is done when all the cheese on top is melted and the edges are bubbling.
- Serve with a yummy summer salad. Then sit down and enjoy family time around the table.
Notes
I never use pre-shredded cheese. You will not get the same taste or results if you choose to use pre-shredded cheese. Why? They add extra things in there like anti-caking elements, etc that change the outcome of your final product.
I also try to use grass fed beef when I can.
Another important note is that my kids do NOT like this as leftovers. The texture of grain free pasta changes the longer it sits. So if you don’t need a full 9×13 pan of lasagna, I HIGHLY recommend making it in a smaller dish.
Let me know if you try this recipe!
Emma
