I adore lasagna, don’t you? Lots of meat and cheesy goodness! Typical lasagna is pretty low on veggies, and I wanted to find a recipe that had a lot more veggie action going on. But when I looked online for veggie-packed lasagna recipes, most of the results were completely vegetarian ones. There’s nothing wrong with vegetarian lasagna if that’s your thing. But this carnivore wants a veggie AND meat lasagna!
I finally found one that tasted fabulous and had lots of veggies and meat – score! But it still wasn’t perfect… it was a Paleo recipe and therefore didn’t have actual cheese or pasta – blasphemy!
(I mean seriously, have you ever actually tried using sliced zucchini in place of the noodles? It’s nowhere even CLOSE to passable for real lasagna!) Plus, it had a billion steps and took forever to make, so I wanted to make it easier too.
My complete overhaul of the recipe is below. If you’re really into Paleo and want a dairy-free, pasta-free, slightly more complicated version though, you can find it here.)
(Note, this post may contain affiliate links. Also, a printable version of the recipe appears at the end of the post!)
Here is that chopper I love so much:
I also make the sauce in my favorite pot – this thing is amazing, I use it for almost everything!
I hope you adore this recipe as much as we do! Be sure to pin it so you can save it for later.
You can find my other recipes on my Recipe page if you need other meal ideas!
If you try this, let me know how you like it! 🙂
An easy, healthy, and delicious lasagna recipe the whole family will love! Packed full of veggies, but keeping the meat too – it’s a win-win!
In a large pot, cook beef over medium heat until browned, then drain in a colander.
While the beef drains, use the same pot to sauté the onion, garlic, and mushrooms until soft
Add diced tomatoes, tomato sauce, tomato paste, lasagna spices(basil, oregano, thyme, salt and pepper), and the drained beef. Allow to simmer while continuing below.
Squeeze as much water out of the thawed spinach as possible, and place in a medium bowl.
Add the ricotta and ricotta spices to the spinach and mix together.
Smooth a little bit of the meat sauce along the bottom of a 9×13 pan.
Add about half of the ricotta and spinach mixture and spread to cover the noodles.
On top of that, add half of the remaining lasagna sauce (don’t skimp, there’s a lot!)
Bake uncovered for 40 minutes
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