Prep and cook time: 1½ hours Serves 8
1-2 pounds grass-fed beef
6 cloves garlic, minced
3 tablespoons avocado oil, divided
1 large jar marinara sauce
1 yellow onion, diced
2 green zucchini, diced
1 pound maitake mushrooms, roughly chopped
1 bunch spinach, cut 1-inch julienne-style
1 bunch oregano, chopped
1 box brown rice lasagna (non-boil pasta), broken into pieces
goat cheese, optional
Preheat oven to 350 degrees. Heat a large sauté pan on medium-high. Add grass-fed meat and cook until browned. Add minced garlic and 1 tablespoon avocado oil; combine and cook for 1 minute. Add marinara to meat mixture and simmer on low. In another skillet, sauté yellow onion, zucchini, and mushrooms in 2 tablespoons avocado oil for about 5 minutes. Add veggie ingredients to beef marinara sauce; stir. Add spinach and oregano to the sauce; stir and heat through.
Oil a 9×13 baking dish. Place a layer of broken lasagna noodles on bottom of baking dish. Layer meat-veggie sauce over the noodles. Dollop with goat cheese if desired. Keep layering until all ingredients are used and finished with sauce. Make sure that noodles are covered with sauce, so that they will cook thoroughly. Cover with foil and bake for an hour.
Note: Try and find lasagna that does not have to be boiled. Otherwise, follow directions on the box.