I LOVE Lasagna. I have since I was little. It’s like the perfect dish on a cold fall day. Since I love it so much, it is now one of my kids favorite dishes. Since I’m always trying to make my favorite dishes a little healthier, I decided to tweak it a little more to make it completely clean. The “clean” version is missing cheese BUT I actually don’t miss it. It makes for a bit sweeter/stronger flavor and I really like it.
To make it truly clean & not overly carb heavy, I replace noodles with brown rice noodles & I use Zucchini noodles for every other layer. You’ll just need a mandeline to make the slices nice and thin. Grab my favorite one here!
I usually make two separate pans, one with cheese for my kids & one for me since adding the cheese in means it’s not a “clean” meal anymore. And sometimes, I decide, this is an “indulge” meal so I just go for it & add in the cheese.
Let’s get on with it…
P.S. One thing I think makes my food so good is the herbs & spices I use. I get them from Savory Spice Shop based in Denver, Colorado. As of yet, I don’t get anything from recommending them except for their appreciation and yours for helping you to make THE BEST food around. I have links below for some of the spices but they literally have anything you can think of and more!
1 lb ground organic turkey
3/4 lb ground organic/grass-fed beef (or you can use turkey too)
1/2 Cup onion minced
2 cloves garlic, crushed
1 Can (14.5 oz) diced tomatoes
2 Cans (14.5 oz) tomato sauce
2 Cans (6 oz) tomato paste
1/2 cup Water
1 1/2 teaspoon dried basil
1 1/2 teaspoons fennel seeds
1 teaspoon Paprika
2 teaspoons Italian Seasoning or Cantazano Herbs
1 teaspoon Kosher Salt
2 teaspoons dried parsley
1 package Lasagna noodles cooked per package directions (Here’s my Favorite)
2-4 Zucchini slices thin with a Mandeline Slicer
Optional Ingredients:
1 lb Shredded Mozzarella
16 oz Ricotta
1-2 eggs
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I use an instant pot to make this recipe super quickly. First, brown the ground meat in the instant pot on the sauté setting.
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Once the meat is browned add the onion & garlic & cook until translucent.
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Add in everything up to the Lasagna noodles & check the thickness of the sauce & adjust if necessary. You don’t want it overly thick BUT remember the Zucchini noodles will give off some moisture so you also don’t want it too runny.
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Now you’re going to use the manual setting & cook for 30 minutes.
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While the sauce is cooking, make your Lasagna noodles & Zucchini Noodles & Preheat the oven to 350º.
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Once the time is up release the pressure.
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If you are using the ricotta, whip the eggs & mix them with the ricotta.
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You’re now ready to layer your Lasagna. I alternate with 1 cup of sauce, a layer of Lasagna noodles, 1 cup of sauce & Zucchini Noodles. If you are going to add in the cheeses, layer that in too. Do that until the pan is full.
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Bake the Lasagna for 15-30 minutes until the top is brown.
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Enjoy!!