I love this lasagna recipe so much, I make a double batch so I can freeze one for emergencies! Whether I get home exhausted from traveling or surprise dinner guests stop by, I know I’ve always got something healthy and delicious stashed away.
This recipe gets its name because it eliminates two of the most time-consuming steps in making homemade lasagna: boiling the noodles and making the sauce.
By adding extra seasoning to prepared marinara, you get a flavorful filling with minimal prep. And unlike traditional lasagna, this version includes spinach and mushrooms, so you’ve got more complete nutrition.
I serve mine with a side salad of fresh Romaine, mixed greens, and basil drizzled with a little extra virgin olive oil and red wine vinegar.
I love Butcher Box grass-fed ground beef and Paleo-friendly Cappello’s Lasagna Sheets in this. However, if you prefer a vegan option, see the recipe for a vegetable filling, and opt for egg-free, gluten-free lasagna noodles cooked according to the package directions.
One final tip: this lasagna is even better if you let it sit overnight before reheating and serving. It makes amazing leftovers too – even for breakfast! (Who says breakfast has to be sweet?)
1 box Jovial Organic Brown Rice Gluten-Free Lasagna Noodles Jovial Organic Brown Rice Gluten-Free Lasagna Noodles
32 oz Rao’s Marinara Sauce (No Sugar Added)
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.
Want more healthy, yummy recipes? Check out jjvirgin.com/recipes.
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