Awesome Lasagna sans Cheese

26
Andy Anderson !

By
@ThePretentiousChef

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • 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

Step-by-Step

  1. Gather your ingredients.
  2. Slice the zucchini, shred the carrots, and onion, and then mince the garlic.
  3. Crush the tomatoes and reserve along with any juices.
  4. Add the olive oil to a saucepan over medium heat, along with the dried thyme.
  5. When the oil is heated up, and begins to shimmer, add the onions.
  6. Cook the onions until softened, about 6 minutes.
  7. Add the garlic and carrots, and continue to cook for an additional 5 minutes.
  8. Add the tomato sauce and tomatoes, and bring up to a very light simmer.
  9. Allow the sauce to lightly simmer, covered, for 30 minutes.
  10. Chef’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.
  11. While the sauce is simmering add the ground beef to a skillet, over medium heat.
  12. Cook, breaking apart the beef, until all the pink is gone, about 10 minutes.
  13. Drain and add to the tomato sauce.
  14. Combine, and bring back to a light simmer.
  15. Allow to lightly simmer for about 5 minutes.
  16. THE ASSEMBLY
  17. Place a rack in the middle position, and preheat the oven to 350f.
  18. Brush some olive oil on the bottom of a baking dish.
  19. Chef’s Note: My glass-baking dish is 10 inches by 6.75 inches.
  20. Add a layer of lasagna noodles.
  21. Chef’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.
  22. If I’m not making my own noodles, Cappello’s is the brand I choose. They are ready to go right out of the box.
  23. Add a layer of zucchini.
  24. Add a cup of the meat sauce.
  25. Repeat two more times, until you have three complete layers.
  26. Bake in the preheated oven for 45 minutes.
  27. Slice and serve while still warm. Enjoy.
  28. Keep the faith, and keep cooking.

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