Grain-free Spinach Lasagna

Sharon's Healthy Recipes


2-3 med. to large zucchini, thinly sliced lengthwise
2-3 med. to large yellow squash, thinly sliced lengthwise
2 onions, quartered
1 head garlic
1.5 lbs. ground beef
48 oz. pasta sauce
7 oz. tomato paste
Italian seasoning, to taste
4 c. chopped baby spinach
4 c. ricotta cheese
4 oz.  soft goat cheese
1/2 c. parmesan cheese
3-4 eggs
3-4 T. chopped fresh basil
salt and pepper, to taste
1 c. mozzarella, optional


Preheat oven to 450. Cut the top and bottom off of the garlic and place the whole bulb on a large baking sheet, along with the squash, zucchini and onion. This can be done in several batches. Drizzle with olive oil and sprinkle with salt, then roast in the oven, flipping slices halfway through, about 15 minutes or until tender. Lay out on paper towels to drain. Brown ground beef, drain, and add pasta sauce, tomato paste, italian seasoning, and half of the roasted garlic, simmering gently. Beat eggs in a bowl, then add ricotta, parmesan, goat cheese, fresh basil and salt and pepper, mixing well.  Spread about 1 c. of the meat/sauce mixture in the bottom of a deep dish casserole, at least 9X13. Cover with plenty of vegetables, then half of the spinach, half the cheese mixture, then half the sauce. Repeat layers. Bake at 350 for an hour, until bubbly and hot all the way through. If desired, top with mozzarella cheese about halfway through the cooking time. After removing from oven, let set about 10-15 minutes before serving. Serves 10-12.

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