The Best Meat Lasagna - Gluten, Dairy and Egg Free

• Meat

  • 1 lb Ground beef, lean
  • 10 oz Italian sausage, hot

• Produce

  • 1 cup Basil, loosely packed
  • 2 Bay leaves
  • 1 1/2 cups Carrots
  • 1 1/2 cups Celery
  • 4 cloves Garlic
  • 2 cups Onion
  • 1 tbsp Oregano, dried
  • 10 oz Spinach, dry
  • 56 oz Tomato
  • 1/2 Yellow onion

• Canned Goods

  • 6 oz Tomato paste

• Baking & Spices

  • 2 Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 lb Almond ricotta

• Other

  • ¼ cup aquafaba (canned garbanzo bean liquid

Found on heatherchristo.com

Ingredients

• For the Meat Sauce:
• 2 cups finely chopped/minced onion
• 1½ cups finely chopped/minced celery
• 1½ cups finely chopped/minced carrots
• 3 cloves finely minced garlic
• 2 bay leaves
• 10 ounces hot Italian sausage (out of the casing)
• 1 pound lean ground beef
• 6 ounces tomato paste
• 28 ounces crushed tomatoes
• 1 tablespoon dried oregano
• 1 cup loosely packed basil, chopped
• For the Spinach Ricotta:
• 10 ounces thawed spinach, dry
• 1 pound almond ricotta (I use kite hill brand)
• ¼ cup aquafaba (canned garbanzo bean liquid)
• kosher salt
• For the Basic Tomato Sauce:
• 2 tablespoons olive oil
• 1 clove garlic, chopped
• ½ yellow onion, chopped
• 28 ounces crushed tomatoes
• kosher salt
• 2 10-ounce boxes of gluten free lasagna noodles (I usually have a few noodles left over).
• For the Meat Sauce:
• 2 cups finely chopped/minced onion
• 1½ cups finely chopped/minced celery
• 1½ cups finely chopped/minced carrots
• 3 cloves finely minced garlic
• 2 bay leaves
• 10 ounces hot Italian sausage (out of the casing)
• 1 pound lean ground beef
• 6 ounces tomato paste
• 28 ounces crushed tomatoes
• 1 tablespoon dried oregano
• 1 cup loosely packed basil, chopped
• For the Spinach Ricotta:
• 10 ounces thawed spinach, dry
• 1 pound almond ricotta (I use kite hill brand)
• ¼ cup aquafaba (canned garbanzo bean liquid)
• kosher salt
• For the Basic Tomato Sauce:
• 2 tablespoons olive oil
• 1 clove garlic, chopped
• ½ yellow onion, chopped
• 28 ounces crushed tomatoes
• kosher salt
• 2 10-ounce boxes of gluten free lasagna noodles (I usually have a few noodles left over).

Directions

• Preheat the oven degree to 400 degrees.
• For the Meat Sauce:
• In a large heavy pot over medium high heat, add the olive oil, onions, garlic, carrots and celery and the bay leaves and let cook for 5-7 minutes until softened.
• Add the sausage and the ground beef and break up as you cook through another 5-7 minutes.
• Add the tomato paste and the large can of crushed tomatoes, then add the dried oregano and the fresh basil and stir in. Put a lid on the sauce and turn the heat to low.
• For the Ricotta:
• Take the 10 ounces of thawed frozen chopped spinach and squeeze out any moisture. I like to use paper towels to do that to get it really dry. Add to a bowl with the almond ricotta and the garbanzo bean canned liquid and mix well. Season to taste with kosher salt. Set aside.
• For the Basic Tomato Sauce:
• In a medium sauce pan over medium heat add the olive oil and the garlic and onion. Saute for a few minutes and then add the tomatoes. Cook for 3 minutes and then add to the jar of a blender. Puree on high until smooth and add back to the sauce pan.
• For the Noodles:
• Boil in salted water until al dente and then rinse well with cold water.
• To Assemble:
• You take a 9x13 dish and first layer the basic tomato sauce and a layer of noodles on top.
• Then a thick layer of meat sauce and another layer of noodles.
• Next comes the ricotta and more noodles on top.
• One more thick layer of meat sauce and more noodles.
• Top those with basic tomato sauce. You will have some extra sauce- reserve it to for after the lasagna is baked.
• Bake at 400 with foil on top for 30 minutes, top with the hot extra tomato sauce, slice and serve.
• Preheat the oven degree to 400 degrees.
• For the Meat Sauce:
• In a large heavy pot over medium high heat, add the olive oil, onions, garlic, carrots and celery and the bay leaves and let cook for 5-7 minutes until softened.
• Add the sausage and the ground beef and break up as you cook through another 5-7 minutes.
• Add the tomato paste and the large can of crushed tomatoes, then add the dried oregano and the fresh basil and stir in. Put a lid on the sauce and turn the heat to low.
• For the Ricotta:
• Take the 10 ounces of thawed frozen chopped spinach and squeeze out any moisture. I like to use paper towels to do that to get it really dry. Add to a bowl with the almond ricotta and the garbanzo bean canned liquid and mix well. Season to taste with kosher salt. Set aside.
• For the Basic Tomato Sauce:
• In a medium sauce pan over medium heat add the olive oil and the garlic and onion. Saute for a few minutes and then add the tomatoes. Cook for 3 minutes and then add to the jar of a blender. Puree on high until smooth and add back to the sauce pan.
• For the Noodles:
• Boil in salted water until al dente and then rinse well with cold water.
• To Assemble:
• You take a 9x13 dish and first layer the basic tomato sauce and a layer of noodles on top.
• Then a thick layer of meat sauce and another layer of noodles.
• Next comes the ricotta and more noodles on top.
• One more thick layer of meat sauce and more noodles.
• Top those with basic tomato sauce. You will have some extra sauce- reserve it to for after the lasagna is baked.
• Bake at 400 with foil on top for 30 minutes, top with the hot extra tomato sauce, slice and serve.