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


1Gather your ingredients.
2Slice the zucchini, shred the carrots, and onion, and then mince the garlic.
3Crush the tomatoes and reserve along with any juices.
4Add the olive oil to a saucepan over medium heat, along with the dried thyme.
5When the oil is heated up, and begins to shimmer, add the onions.
6Cook the onions until softened, about 6 minutes.
7Add the garlic and carrots, and continue to cook for an additional 5 minutes.
8Add the tomato sauce and tomatoes, and bring up to a very light simmer.
9Allow the sauce to lightly simmer, covered, for 30 minutes.
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.
11While the sauce is simmering add the ground beef to a skillet, over medium heat.
12Cook, breaking apart the beef, until all the pink is gone, about 10 minutes.
13Drain and add to the tomato sauce.
14Combine, and bring back to a light simmer.
15Allow to lightly simmer for about 5 minutes.
17Place a rack in the middle position, and preheat the oven to 350f.
18Brush some olive oil on the bottom of a baking dish.
19Chef’s Note: My glass-baking dish is 10 inches by 6.75 inches.
20Add a layer of lasagna noodles.
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.
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.
23Add a layer of zucchini.
24Add a cup of the meat sauce.
25Repeat two more times, until you have three complete layers.
26Bake in the preheated oven for 45 minutes.
27Slice and serve while still warm. Enjoy.
28Keep the faith, and keep cooking.

About this Recipe

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