Meat Lovers’ & Gluten-Haters' Lasagna

I’ve tried a lot of lasagna in my life. I’ve had it in some of the world’s best Italian restaurants, and not to “toot by own horn,” but I have to say that this recipe is comparable to that made by world famous chefs. My family begs for it and every one of my friends who has had it while dining at our house is obsessed!

Granted, this is not a low calorie meal by any stretch of the imagination, but we have to live a little every once in a while. That being said, I have “healthified” this recipe to the greatest extent possible and use only the best, most wholesome ingredients. Trust me when I say that this lasagna is to die for!

If you make it and love it, post it and tag @newtritionny on your creation. I would love to see how it turned out.

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RECIPE

MEAT LOVERS’ & Gluten Haters’ LASAGNA

Serves 4-8 (See visual recipe below)

Ingredients

• Olive oil

• 1 medium yellow onion, chopped

• 1 pound ground beef

• 1 pound ground pork

• 28 oz organic crushed tomatoes

• 1 package white mushrooms, chopped

• 8 oz Keto tomato sauce

• 1-2 fresh tomatoes, cut in sizeable chunks (about 1-2”)

• 4oz organic cream cheese

• 6 oz organic ricotta cheese

• Extra Fine Himalayan Salt , Freshly ground pepper, and - Organic garlic powder to taste

• Cappello's, no-boil, grain-free lasagna sheets

• fresh basil, chopped

• organic mozzarella cheese

• grated Parmesan

Directions

1. Heat up some olive oil in a stainless steel pan until hot.

2. Add the onions and sauté until they become translucent, about 4-5 minutes.

3. Add the meat and cook, breaking it up until it’s well done.

4. Once the meat is cooked, drain the fat in an over-the-sink colander.

5. While the meat is draining, heat up a little more olive oil in the same pan and toss in the mushrooms. Saute on medium heat for approximately 5 minutes. Once they’re done, take them out of the pan and set aside until later.

6. Put the drained meat back in the same pan over medium heat, season with salt and garlic powder, and add the diced tomatoes and tomato sauce. Simmer for about 25 minutes.

7. Add the chunks of fresh tomatoes and simmer for another 5 minutes.

8. Preheat the oven to 350 degrees.

9. Remove about 1/3 of the meat mixture and place it in a bowl.

10. Add the cream cheese and stir it in until it’s fully melted.

11. Grease a 9x13 Pyrex casserole dish with olive oil, line the bottom with Cappello's grain-free lasagna sheets, and add the meat and cream cheese mixture.

12. Top with fresh basil, mozzarella and Parmesan.

13. Add the ricotta to the remaining meat mixture in the pan, and mix until melted.

14. Build two more layers, putting down the noodles, then the meat with ricotta and the mushrooms you set aside earlier, and top with fresh basil, mozzarella, and grated Parmesan.

15. Bake for about 30 minutes, and broil for the last 1-2 minutes to brown the cheese.

16. Let it set for 10-15 minutes before cutting into it.

17. Enjoy! Trust me when I say that your family and/or friends will be begging for more.

VISUAL RECIPE

1. Heat up some olive oil in a stainless steel pan until hot.

2. Add the onions and sauté until they become translucent, about 4-5 minutes.

3. Add the meat and...

…cook, breaking it up until it’s well done.

4. Once the meat is cooked, drain the fat. Click here or on the image to buy this handy, over-the-sink colander.

5. While the meat is draining, heat up a little more olive oil in the same pan and toss in the mushrooms. Saute on medium heat for approximately 5 minutes. Once they’re done, take them out of the pan and set aside until later.

6. Put the drained meat back in the same pan over medium heat, season with salt and garlic powder, and add the diced tomatoes, and ….

… pour in the tomato sauce and …

… mix everything together. Then…

… cover the pan and simmer for 25-30 minutes

7. Add the chunks of fresh tomatoes and simmer for another 5 minutes.

8. Preheat the oven to 350 degrees.

9. Remove about 1/3 of the meat mixture and place it in a bowl.

10. Add the cream cheese and stir it in until it’s fully melted.

12. Grease a 9x13 Pyrex casserole dish with olive oil, line the bottom with Cappello's grain-free lasagna sheets, and add the meat and cream cheese mixture.

13. Top with fresh basil, mozzarella and Parmesan.

14. Add the ricotta to the remaining meat mixture in the pan, and mix until melted.

15. Build two more layers, putting down the noodles…

… then the meat with ricotta and the mushrooms you set aside earlier, and …

… top with fresh basil, mozzarella, and grated Parmesan.

16. Bake for about 30 minutes, and broil for the last 1-2 minutes to brown the cheese.

17. Let it set for 10-15 minutes before cutting into it.

18. Enjoy! Trust me when I say that your family and/or friends will be begging for more.

ABOUT THE AUTHOR

Victoria Gregory is an Integrative Nutritionist and founder of NEWTRITION NEWYOU. Her focus—whether with private clients, readers of her blog, or her followers on social media— is whole body wellness, incorporating whole-food nutrition, supplementation, exercise, toxin-free living, and mindset coaching. Victoria’s personal mission is to help make the world a healthier place, one person at a time, and she has helped thousands of people find joy and self-love through better eating habits and mindfulness. Learn more about Victoria.