Grain & Dairy Free Lasagna
I love Italian food, but it’s just so high in carbs! Then comes Cappello’s almond flour lasagna sheets! Who can say no to grain free pasta!? I whipped this recipe up one night and we actually decided to go out to eat so we put it in the fridge and ate it for breakfast, lunch & dinner the VERY next day. It was that good!
Equipment needed:
9x9 casserole baking dish (if you want to make more servings use a 9x 13 dish— you’ll just have to double up ingredients)
Pan ( I LOVE this Always Pan!)
Ingredients
1 jar of sugar free Marinara sauce, I love this Primal Kitchen Tomato & Basil 24 oz (2 jars for 9 x 13 casserole dish)
1 box of defrosted Cappello’s Lasagna sheets (2 containers for 9 x 13 casserole dish)
8 oz Kite Hill dairy free ricotta cheese (2 containers for 9x 13 casserole dish)
1 lb of ground turkey or ground beef (2 lbs for 9x 13 casserole dish)
2 – 3 tsp Italian seasoning (double it up for 9x13 dish)
1/4 tsp salt (add more to taste)
1/2 tsp minced garlic
Coconut or olive oil to coat baking dish
Instructions:
1) Preheat over to 350 F & spray 9x9 baking dish with oil first
2) Let almond flour lasagna sheets defrost at room temperature for 20 mins - it will break apart if still frozen
3) In a pan on medium-high heat, brown 2 lbs of ground beef with minced garlic (1/2 tsp) & season with Italian seasoning (1 tsp) and salt (1/2 tsp) & pepper (1/8 tsp)
4) Drain excess oil in the pan & set aside
5) Cut the lasagna sheets about 8 inches (or cut 12 inches if using 9x 13 dish) and line two lasagna sheets at the bottom of the baking dish
6) Layer on marinara sauce to cover the surface of the first pasta layer
7) Spread a layer of the meat mixture on top of the marinara sauce
8) Stir the ricotta cheese so it looks like crumbles and spread a layer on top of the meat mixture
9) Repeat the pasta, marinara, meat and cheese layers 2 more times
10) On the last & 4 layer skip the meat mixture and only layer marinara, sauce and cheese
11) Bake for 40 mins and serve!
