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Becky’s No Pasta Lasagna

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This lasagna recipe is hearty, savory and satisfyingly delicious! You won’t even miss the pasta!

Ingredients

Scale
  • 2 tablespoons coconut oil, divided
  • 1 yellow onion, peeled and chopped
  • 1/3 cup yellow pepper, seeded and chopped
  • 1/3 cup orange pepper, seeded and chopped
  • 1/3 cup red pepper, seeded and chopped
  • 8 ounces mushrooms, wiped clean and coarsely chopped
  • 8 ounces grass fed ground beef
  • 8 ounces Italian sausage, removed from casing
  • 1 – 6 ounce can tomato paste
  • 1 – 14.5 ounce can diced fire roasted tomatoes, drained
  • 3 whole zucchini, sliced lengthwise into 1/4 inch slices
  • 3 ounces fresh baby spinach
  • 16 ounces cottage cheese
  • 1 egg
  • 2 tablespoons chopped fresh Italian flat-leaf parsley
  • 12 ounces deli sliced Provolone cheese
  • 12 ounce mozzarella ball, sliced
  • 3 ounces shaved Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Preheat oven to 350 degrees F.
  2. In large non-stick skillet, melt 1 tablespoon coconut oil over medium heat.
  3. Add onions and saute until opaque.
  4. Add peppers and saute until tender.
  5. Add garlic, saute one minute more.
  6. Remove from heat and transfer to a heat-resistant bowl and set aside.
  7. Add mushrooms to skillet and saute until slightly brown.
  8. Remove from heat and add to vegetables in the bowl and set aside.
  9. Add beef and sausage to skillet and saute over medium heat until no longer pink.
  10. Add tomato paste and stir into ground beef mixture; cook until tomato paste turns a brick red color (brownish-red).
  11. Add drained tomatoes, stir and turn off heat.
  12. Add the rest of the pre-cooked veggies (onion, peppers, garlic, mushrooms) to the beef and tomato mixture; stir to combine.
  13. In a small bowl, mix together the cottage cheese, egg and chopped parsley; set aside.
  14. Grease a 9″ x 13″ baking dish with the other 1 tablespoon coconut oil.
  15. Spread one half of the meat mixture in the bottom of the pan, spreading with the back of a spoon or spatula.
  16. Add one half of the sliced zucchini over the meat mixture.
  17. Top with one half of the sliced Provolone cheese.
  18. Top that with one half of the sliced mozzarella cheese.
  19. Add one half of the cottage cheese mixture, placing between the slices of mozzarella cheese.
  20. Layer the spinach on top of the cheese mixture.
  21. Add the remaining meat mixture, dolloping over the spinach.
  22. Add the remaining zucchini slices.
  23. Add the remaining cottage cheese mixture.
  24. Add the remaining Provolone cheese slices.
  25. Top with shaved Parmesan cheese.
  26. Cover lightly with aluminum foil and bake in pre-heated oven for 30 minutes.
  27. Remove foil and continue baking for 15 to 20 minutes until edges are lightly browned and lasagna is bubbly.
  28. Remove from oven and allow to cool 5 minutes before serving.

Find it online: https://tootsweet4two.com/beckys-no-pasta-lasagna/

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