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Grain Free Lasagna

Prep Time 35 mins
Cook Time 45 mins
Total Time 1 hr 20 mins
Servings 8 people


  • 1 pound grass fed ground beef
  • 2-3 zucchini
  • 2 tsp extra virgin olive oil
  • 2 cloves garlic chopped finely
  • ½ small onion chopped finely
  • ½ green pepper chopped finely
  • 4 oz. mushrooms chopped finely
  • 1 box frozen organic spinach thawed and drained
  • 1 egg
  • ¾ cup mozzarella cheese shredded
  • 1 15 oz. container ricotta cheese
  • 24 oz. Simple Clean Living Spaghetti Sauce


  • Preheat oven to 350 degrees F.
  • Cut off ends of zucchini and slice lengthwise, thinly (can use a mandoline slicer)
  • Spray baking pan with olive oil
  • Place zucchini sliced on sprayed baking pan and sprinkle with salt.
  • Bake in oven for 5 minutes, flip each piece and cook for an additional 5 minutes.
  • When done, set aside.
  • Heat olive oil in a large skillet.
  • Add onions, garlic, green pepper and mushrooms and saute until the onions are soft.
  • Add ground beef and brown completely.
  • Add spaghetti sauce and allow to simmer for 15-20 minutes.
  • In a large mixing bowl, combine ricotta, ½ cup of mozzarella, egg and drained spinach.
  • Mix well.
  • In an 8x8 baking dish, cover the bottom with a layer of meat sauce.
  • Layer on zucchini noodles (you may have to cut some noodles in half to fit)
  • Spread on layer of cheese mixture.
  • Repeat with another layer of meat mixture, noodles and cheese mixture.
  • Top with one last layer of meat mixture.
  • Cover dish with aluminum foil and bake at 350 degrees F for 30-35 minutes.
  • Remove from oven, remove foil and sprinkle on remaining ¼ cup of mozzarella.
  • Bake for an additional 10 minutes, until cheese is melted.