Whenever I cook anything with tomatoes, the kids smell it and automatically think we are having pizza and get excited. Lucky for me they aren’t disappointed when they find out that isn’t what we’re having, because lasagna is almost as good and tastes a lot like it. There weren’t any leftovers in our small family of 5, and this is loaded with veggies, so I will count that as a win!
2 lbs. ground beef or buffalo
1 large onion, chopped
3 – 5 garlic cloves, minced
7 large tomatoes, quartered and demolished in your food processor
1-1/2 t sea salt
1/2 t pepper
1 T dried oregano
2 t dried basil
12 oz. frozen spinach
10 oz. gluten-free lasagna noodles
Preheat the oven to 350-degrees. Brown the beef, onion and garlic in a large pan over medium heat. Add the next 5 ingredients (thru dried basil) and simmer for 10 minutes. Add the frozen spinach and simmer for another 10 minutes. Pour 3/4 cup of the beef mixture in the bottom of a glass 9 x 13 pan. Top with half of the lasagna noodles. Top with half of the remaining beef mixture. Repeat layers. Cover with aluminum foil and bake for 1 hour.
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