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What You Need For Organic Lasagna

  • 1 package organic ground beef
  • 1 jar of organic strained tomatoes (avoid canned tomatoes)
  • 1 jar of organic tomato paste (avoid canned tomatoes)
  • organic Italian seasoning (when in season use fresh basil,¬†oregano, rosemary, thyme, sage)
  • 1 organic garlic clove minced
  • organic garlic powder
  • pinch of sea salt
  • pepper
  • veggies of your liking (onions, mushrooms, tomatoes, peppers, eggplant, olives)
  • 6 cooked organic artichoke flour lasagna noodles
  • 15 oz. organic ricotta cheese
  • 1 organic cage-free egg
  • 1 package organic Italian cheese mix


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Step 1: Make the Sauce

In a sauce pan, mix the strained tomatoes, tomato paste, minced garlic, pinch of salt, and pepper. If you are using meat and/or vegetables, cook and add to the sauce. Then add 1-2 tablespoons of Italian seasoning. After you let your sauce simmer on low heat for 30-45 minutes, taste to see what you need to add. I usually add more garlic, pepper, and seasoning.

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Step 2: Make the Cheese Mixture

In a bowl, mix 1 egg with the ricotta cheese until well blended and creamy. I sometimes like to add cottage cheese, parmesan, and feta if available.

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Step 3: Layer 1

In a glass dish, coat the bottom with your tomato sauce.

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Step 4: Add Layers 2 & 3

Place 3 of the artichoke flour noodles on top of the sauce. Then coat the noodles with your cheese mixture.

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Step 5: Add the Cheese

Repeat steps 3 and 4. Finish with a layer of tomato sauce and then top with the Italian cheese.

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Step 6: Bake

Bake your lasagna at 425F for 15 minutes. Reduce to 375F and cook for 30 minutes or until brown and bubbly. Your dish should serve 6. If you have leftovers, save and reheat. It tastes even better the next day!