9 Ingredients – 1 Hour – 6 Servings
Directions
- Preheat the oven to 350°F (175°C). put avocado oil in a large pan over medium heat. Add the onion and stir for one minute, then add the garlic and cook for another minute.
- Add the beef, breaking it up as it cooks. Cook for 10 to 12 minutes, until cooked through. Add the zucchini and diced tomatoes and simmer for another five minutes to make the meat sauce. Stir in the Italian seasoning. Season with salt and pepper to taste.
- In a large baking dish, add a layer of meat sauce to the bottom. Cover with a layer of lasagna sheets followed by a layer of cheese. Continue these steps until all of the sauce, pasta sheets, and cheese is used up. Finish with a thin layer of sauce covered by cheese.
- Cover the lasagna with tinfoil and bake it in the oven for 30 minutes, or until the noodles are cooked through. Remove the tinfoil and broil for two to three minutes to brown the cheese. Enjoy!
Ingredients
1 tbsp Avocado Oil
1 Yellow Onion (medium, diced)
3 Garlic (cloves, minced)
1 lb Pasture Raised Lean Ground Beef
1 Zucchini (medium, sliced)
3 cups Organic Diced Tomatoes (from the can with juices)
2 tsps Italian Seasoning
Sea Salt & Black Pepper (to taste)
12 oz Brown Rice or Gluten Free Lasagna Sheets (uncooked)
1 cup Goat Cheese Or Dairy Free Mozzarella
Additional Notes
Leftovers
Refrigerate in an airtight container for up to three days. Freeze for up to three months.
Serving Size
An 8 x 12-inch baking dish was used to make six servings. One serving is equal to one slice.
Additional Toppings
Carrots, bell peppers, fresh parsley.
Freezer Meal
Let everything cool and assemble in a disposable foil pan. Cover in plastic wrap and then tin foil. Label and freeze for up to three months. Let it thaw in the refrigerator overnight. Remove the plastic wrap and cook as per the instructions.