Gluten Free Lasagna
Servings: 6
Ingredients:
1 tbsp Butter
1 Yellow Onion (medium, diced)
3 Garlic (cloves, minced)
3 cups Mushrooms (sliced)
1 lb Lean Ground Beef
1 Zucchini (medium, sliced)
3 cups Diced Tomatoes (from the can with juices)
2 tsp Italian Seasoning
Sea Salt & Black Pepper
12-15 big Brown Rice Lasagna Sheets (uncooked)
2 cups Mozzarella Cheese (grated)
Directions:
Preheat the oven to 350°F (175°C). Melt the butter in a large pan over medium heat. Add the onion and stir for one minute, then add the garlic and cook for another minute.
Add the mushrooms and continue to cook for a few minutes, until softened. Add the beef, breaking it up as it cooks. Cook for 10 to 12 minutes, until cooked through. Add the zucchini and diced tomatoes and simmer for another five minutes to make the meat sauce. Stir in the Italian seasoning. Season with salt and pepper to taste.
In a large baking dish, add a layer of meat sauce to the bottom. Cover with a layer of lasagna sheets followed by a layer of cheese. Continue these steps until all of the sauce, pasta sheets, and cheese is used up. Finish with a thin layer of sauce covered by cheese.
Cover the lasagna with tinfoil and bake it in the oven for 30 minutes, or until the noodles are cooked through. Remove the tinfoil and broil for two to three minutes to brown the cheese. Enjoy!
Nutritional Info:
Protein: 28g
Fat: 26g
Carbs: 38g
Fibre: 3g
Cals: 519