This is a great recipe that can be customized as Paleo-ish or Vegetarian. I’ve made it both ways and both are equally delicious! Of course, my guys prefer the Paleo (meat) version. I source my meat from a local farm. All their meat is pasture raised and grass-fed, as well as hormone and antibiotic free.

For the tomato sauce, start by sauteing the meat (in olive oil for grass-fed meat), or for vegetarian, start by sauteing the onions if olive oil. Once meat is cooked, and onions are tender, add garlic and saute for two minutes more.

Add tomatoes, red pepper flakes, salt and pepper and bring to a boil, then reduce to simmer and cover. Cooking for 15 to 20 minutes.

While sauce is simmering prepare your ricotta cheese mixture and zucchini/squash “noodles”.

Then start layering your lasagna ingredients.

To pack it with even more veggies, I like to top mine with a layer of fresh Arugula, or you can use baby Kale, Spinach, or other dark leafy green, Then remaining sauce and fresh cubed mozzarella.

Cover and Bake @ 375° F, for 30 minutes until bubbly and the cheese is melted and slightly browned. Allow Lasagna to rest 15 minutes before cutting and serving.

Full Recipe:

Ingredients:

1 Tbs. Olive Oil
1 lb. grass-fed, pasture raised ground beef (omit for vegetarian version)
1 jar strained tomatoes (24-28 oz.)
1 onion, chopped
1/2 tsp. red pepper flakes
1/2 tsp. salt
1/8 tsp. fresh cracked pepper
1/4 cup fresh basil, chopped
1 Tbs. dried Italian seasoning
1 container of ricotta cheese (16-20 oz.)
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
1 package fresh mozzarella (8 oz.)
1 large zucchini, sliced into 1/4-1/2 inch pieces
1 large yellow squash, sliced into 1/4-1/2 inch pieces
4 cups fresh Arugula

Instructions

Preheat oven to 375°. For sauce, start by adding olive oil to pan and sauteing ground beef on medium-low heat. Once meat is almost cooked (just a little pink left) add onions to pan and cook until tender. Add garlic and cook for two minutes more, stirring often. Add tomatoes, red pepper flakes, salt, pepper, and fresh basil, bring to a boil, then reduce heat to simmer. Allow sauce to cook 15-20 minutes. While sauce is cooking, in a small bowl combine ricotta cheese, egg, parmesan cheese and Italian spices, stirring well. Place about a 1/2-3/4 cup of sauce on the bottom of a 9×13 baking dish. Layer equal amounts of zucchini and squash over sauce. Spread half the ricotta mixture on top of squash. Layer sauce, squash and ricotta mixture one more time. Layer fresh Arugula, then top with remaining sauce and cubed fresh mozzarella. Bake covered for 30 minutes, until bubbly. Allow lasagna to rest for 10 minutes before cutting and serving.

Note:

Zucchini and Squash both have a very high water content. Once cooked, the water will be released. So, as you’re cutting and serving the lasagna, don’t be alarmed when you see a lot of liquid left in the pan.