National Lasagna Day is July 29, so I’m reposting this recipe for those who want to celebrate this important holiday! Also, in complete transparency, my food photography skills weren’t that great when I started (not that they’re amazing now, but I’ve been learning!), and I thought this recipe deserved a redo. I did add a little mozzarella this time, which is totally optional, otherwise it’s grain/gluten/dairy-free!
INGREDIENTS
1 box grain/gluten free lasagna noodles (I use @cappellos almond flour noodles) *make sure to thaw noodles ahead of time*
3/4 lb Italian pork sausage (I use spicy)
3/4 lb ground beef (I use 93/7)
1 32 oz jar of marinara
1 8 oz container dairy-free ricotta (I use @kitehillfoods)
1/2 medium white onion, chopped
2 cloves of garlic, minced
2 cups of fresh spinach
2 Tbsp fresh parsley, chopped
2 Tbsp fresh basil, chopped
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1 tsp pink Himalayan sea salt
1 tsp black pepper
1 tsp extra virgin olive oil
1 large egg, beaten
Optional: 1/2 cup shredded mozzarella
HOW TO MAKE
-Preheat oven to 350.
-Brown pork sausage and ground beef in the same skillet at the same time.
-Add in onion and garlic. Cook for 5 minutes.
-Pour whole jar of marinara and spices into meat skillet. Mix well.
-Pour olive oil into small skillet, and cook spinach over medium heat until wilted.
-In a medium bowl, mix ricotta, spinach, parsley, and egg.
-Spray 9x13 baking dish with avocado oil spray.
-Place 2 noodles on bottom of baking dish, and spread 1/3 of ricotta mix on top.
-Spread 1/3 meat sauce on top of ricotta mix.
-Repeat last 2 steps until 3 layers are formed, with the top being meat sauce.
-If using mozzarella, sprinkle it on top.
-Bake uncovered for 40 minutes.
-Sprinkle fresh basil on top.
-Let cool for 15 minutes before serving.
