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.

☆☆☆☆☆ 0 votes
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

How to Make Awesome Lasagna sans Cheese


  • 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.

Printable Recipe Card

About Awesome Lasagna sans Cheese

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