Never look for another lasagna recipe again!
After tasting it, you’ll know why 😋
Plus, it’s #glutenfree and that means bye-bye bloating & inflammation!
Sooooo, go ahead – make it Tonight!
8 ounces @cappellos almond flour lasagna noodles
Fresh basil (for topping just prior to serving)
1 pound lean ground beef or turkey
1/2 large yellow onion, finely chopped
3 cloves garlic, minced
🍅1 jar @organicville sauce (2 if you like more sauce 🙋♀️)
Heat oil in pan over medium heat. Add garlic and onion and cook until transluscent.
Add meat and cook until browned.
Stir in pasta sauce and set aside.
For the cheese filling, combine:
4 ounces shredded Asiago cheese.
4 ounces shredded Parmesan cheese.
8 ounces low-fat Ricotta cheese.
2 eggs, beaten.
1 teaspoon each – dried basil and oregano.
🥬2 cups chopped fresh spinach or Swiss chard.
Line the bottom of slow cooker with parchment paper (makes for fast clean-up).
Ladle in meat sauce – enough to cover bottom of slow cooker.
Add 1 layer of lasagna noodles.
Top with cheese mixture – enough to evenly cover noodles with thin layer.
Repeat layering until all ingredients are used, topping with layer of meat sauce.
Cover with lid. Set to low and go.
Cook on low for approximately 4-5 hours.
Just before serving, top with extra freshly grated paremsan cheese and chopped fresh basil.