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awesome lasagna sans cheese

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

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.

yield 6 serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For awesome lasagna sans cheese

  • 1 lg
    zucchini, (8 ounces) washed, not peeled, and sliced 1/8-inch thick
  • 2 md
    carrots, (8 ounces) washed, peeled, and shredded on a box grater
  • 1 md
    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

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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