Awesome Lasagna sans Cheese

Andy Anderson !


Okay, I know what you’re thinking: Lasagna without any cheese? Not on my watch. Trust me on this; you won’t miss the cheese… promise.

What is lasagna? Well, it’s noodles, a meat sauce, and lots and lots of cheese. You’ve got cheese between each layer, cheese on the top… cheese, cheese, and more cheese. Don’t get me wrong, I love cheese, but in this lasagna, the meat sauce is the star of the dish. And, we’re even using gluten-free noodles.

So, you ready… Let’s get into the kitchen.

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30 Min
30 Min


1 large
zucchini, (8 ounces) washed, not peeled, and sliced 1/8-inch thick
2 medium
carrots, (8 ounces) washed, peeled, and shredded on a box grater
1 medium
onion (10 ounces) outer skin removed and shredded on a box grater
2 clove
garlic, minced
1 Tbsp
dried thyme leaves
salt, kosher variety, to taste
black pepper, freshly ground, to taste
1 pinch
red pepper flakes, or to taste
1 pinch
cayenne pepper, or to taste
1/2 c
olive oil, extra virgin
1 lb
ground sirloin
14 1/2 oz
whole peeled plum tomatoes, or equivalent fresh tomatoes.
8 oz
tomato sauce
6 oz
almond meal lasagna sheets, or equivalent regular sheets


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1Gather your ingredients.

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2Slice the zucchini, shred the carrots, and onion, and then mince the garlic.

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3Crush the tomatoes and reserve along with any juices.

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4Add the olive oil to a saucepan over medium heat, along with the dried thyme.

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5When the oil is heated up, and begins to shimmer, add the onions.

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6Cook the onions until softened, about 6 minutes.

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7Add the garlic and carrots, and continue to cook for an additional 5 minutes.

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8Add the tomato sauce and tomatoes, and bring up to a very light simmer.

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9Allow the sauce to lightly simmer, covered, for 30 minutes.

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10Chef’s Note: During this time, season with the salt, pepper, cayenne, and red pepper flakes, to taste.

REMEMBER: The sauce is the star of this recipe, so spice it up a bit.

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11While the sauce is simmering add the ground beef to a skillet, over medium heat.

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12Cook, breaking apart the beef, until all the pink is gone, about 10 minutes.

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13Drain and add to the tomato sauce.

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14Combine, and bring back to a light simmer.

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15Allow to lightly simmer for about 5 minutes.

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17Place a rack in the middle position, and preheat the oven to 350f.

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18Brush some olive oil on the bottom of a baking dish.

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19Chef’s Note: My glass-baking dish is 10 inches by 6.75 inches.

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20Add a layer of lasagna noodles.

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21Chef’s Note: Do you have to use gluten free noodles… Up to you. If you do choose wheat noodles, cook them according to package directions, before adding to the recipe.

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22If I’m not making my own noodles, Cappello’s is the brand I choose. They are ready to go right out of the box.

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23Add a layer of zucchini.

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24Add a cup of the meat sauce.

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25Repeat two more times, until you have three complete layers.

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26Bake in the preheated oven for 45 minutes.

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27Slice and serve while still warm. Enjoy.

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28Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Italian