Grain-Free Lasagna Recipe
Grain-Free Lasagna Recipe
By Natalie Strahorn
An easy, healthy, & grain free lasagna recipe by Rachel Schwartz Nutrition, made even faster using MightyMeals’ á la carte lean bulk ground meat options. Thank you to Natalie Strahorn (owner of The MVMNT Society and a Team MightyFIT Ambassador) for sharing another one of her weekly healthy meal prep dinner ideas with us.
Grain-Free Lasagna Recipe
This recipe is so delicious and easy that it’s become a part of our weekly rotation in our house. I alternate between Palmini Lasagna Sheets if we want something lighter. These are made from hearts of palm and honestly, they do the job and don’t taste like veggie noodles, in my opinion. We also use Capello’s Almond Flour Lasagna. These are really good and taste closer to real lasagna pasta sheets but are a heartier option if you’re watching calories.
I also can’t take credit for this recipe. I took it from Rachael Schwartz Nutrition, but I had to dig through her Instagram page feed every time I wanted to make this, so I decided to add it to my blog so I can easily reference it. Give this a try and let me know what you think.
INGREDIENTS:
- 1 package Palmini Lasagna Sheets or Capello’s Lasagna Sheets
- 1 lb. of MightyMeals 93/7 Ground Turkey, ground chicken, or MightyMeals Grass-Fed 90/10 Ground Beef (We use beef.)
- 1 jar of Spaghetti Sauce (We use Rao’s, it’s not cheap compared to other brands but it’s the best in terms of all natural ingredients.)
- 10 oz. of frozen spinach
- 1 Small container of Skim Ricotta
- 1 Cup Skim Shredded Mozzarella
- 1/2 Cup Shredded Parmesan
- 2-3 Garlic Cloves, Diced
- 1 Tbsp Oregano
- 1 Tbsp Basil (or substitute Oregano and Basil with Italian Seasoning)
- Pinch of Salt and Pepper to taste
HOW TO:
- Preheat oven to 350 degrees.
- If using the Palmini, rinse and pat dry with a paper towel. Lay out on paper towels to dry.
- Brown diced garlic, add meat and brown. When meat is nearly fully cooked, add sauce.
- Cook spinach according to directions, then remove excess water. I usually use a slotted spoon and then paper towels to soak up the water.
- In a bowl or mixer, mix ricotta, spinach, half the mozzarella, and spices.
- In a baking dish (I use a 3 qt glass dish) layer meat sauce, noodles, then ricotta mix. Top with the rest of the shredded mozzarella and parmesan. Bake for 30-40 minutes.
Want more healthy, fast recipes to make meal prep easier? Find them on our blog!
Interested in becoming a MightyMeals Ambassador like Natalie? Learn more on our MightyFIT Ambassador page.