Lazy Lasagna
Beef, Pork & Lamb, Main, Meatless Mains
June 8, 2017
This scrumptious dairy-free, gluten-free lasagna recipe is a breeze to make, with readymade marinara and no-boil noodles. Try it vegetarian or with grass-fed beef.
- Prep: 20 mins
- Cook: 55 mins
- Yields: 6 servings
Ingredients
1 box Jovial Organic Brown Rice Gluten-Free Lasagna Noodles Jovial Organic Brown Rice Gluten-Free Lasagna Noodles
2 tablespoons avocado oil, divided
2 cups baby bella mushrooms, sliced
1 bunch swiss chard leaves, chopped
32 oz Rao’s Marinara Sauce (No Sugar Added)
Directions
1Preheat oven to 350°.
2Cook lasagna noodles according to instructions on the box (adding 1 tbsp of oil to the pot of water).Drain and carefully lay noodles down one at a time on a plate. Set aside.
3Heat remaining oil in a pan on medium heat then add chopped onion. Sauté until translucent, about 3 to 5 minutes.
4Add ground beef, Italian seasoning, red pepper flakes, and sea salt to the onions and sauté until beef is browned and fully cooked.
5Add sliced mushrooms and swisschard to the pan. Cook for 5 more minutes while mixing allof the ingredients together
6Drain any additional liquid from beef mixture then add it back to the pan.
7Add the marinara sauce and mix.
8In an oven-safe pan, scoop 1 cup of the marinara mixture into the bottom. Then, add small rounds of almond milk ricotta on top. Top with one layer of the lasagna noodles and repeat the next layer.
9Place one sheet of foil over the lasagna and bake for 20 to 25 minutes. Remove from the oven and let cool for 15 to 20 minutes before slicing.
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