Ingredients
Meat Sauce
Ricotta
Tomato Sauce
♥ 2 cups of chopped onion
♥ 1½ cups chopped celery
♥ 1½ cups chopped carrots
♥ 2 cloves of chopped garlic
♥ 2 bay leaves
♥ 10 oz. of sausage
♥ 1 lb. of ground beef
♥ 6 oz. of tomato paste
♥ 28 oz. of crushed tomatoes
♥ 1 tablespoon of dried oregano
♥ 1 cup of chopped basil
♥ 10 oz. frozen spinach, thawed and dried
♥ 1 lb. Kite Hill almond milk ricotta
♥ 2 eggs
♥ 1 pinch of salt
♥ 2 tablespoons of butter
♥ 1 clove of chopped garlic
♥ ½ of a chopped yellow onion
♥ 28 oz. of crushed tomatoes
♥ 1 pinch of salt
♥ 20 oz. of gluten free lasagna noodles
Directions
➊ Preheat the oven to 400 °F.
Meat Sauce
Ricotta
Tomato Sauce
➋ In a large pot, add the butter, onions, garlic, carrots, celery, and the bay leaves. Cook for 5-7 minutes on medium heat, or until softened.
➌ Add the sausage and the ground beef. Break them up while cooking for another 5-7 minutes.
➍ Add the tomato paste and the crushed tomatoes. Then, stir in the dried oregano and the fresh basil. Cover the sauce and cook on low heat.
➎ Add dry spinach to a bowl with the almond ricotta and eggs. Mix well. Add salt for seasoning and set aside.
➏ In a medium sauce pan, add the butter, garlic, and onion and cook over medium heat. Saute for a few minutes and then add the tomatoes. Cook for 3 minutes. Pour the mixture into a blender and puree until smooth. Return the sauce back to the pan.
➐ Boil the noodles in salted water until al dente and then rinse well with cold water.
➑ Take a rectangular dish (9 inch x 13 inch) and layer from bottom to top:
– tomato sauce
– noodles
– thick layer of meat sauce
– noodles
– ricotta
– noodles
– thick layer of meat sauce
– noodles
– tomato sauce (save any extra for after lasagna is cooked)
➒ Bake at 400 °F with foil on top for 30 minutes.
➓ Coat with the extra tomato sauce (hot), slice and serve.
🍴 Courtesy of Heather Christo
*Sub oil for butter and canned garbanzo bean liquid in place of the eggs
Healthy Hits the Spot 101 