Updated: May 31
Prep Time: 25 minutes
Cook Time: 30-35 minutes
Serves 4-6 people (Place leftovers in the fridge for lunch or another dinner.)
1 pound - ground bison, turkey, beef, lamb, elk or chicken
Celtic, smoked or pink salt, to taste
1 jar - organic tomato sauce of choice
1 box - Capellos lasagna sheets
1 tablespoon - olive oil
2 tablespoons - Italian seasoning
1.5 cup - Violife, So Delicious or Parmela’s shredded mozzarella cheese
Preheat oven to 375. Grease a 9x12 casserole dish and set aside.
Heat oil in a large skillet or Dutch oven over a medium flame. When hot, add ground meat of choice and sauté for 8 minutes. Add the tomato sauce and stir until evenly distributed. Continue to cook until the meat is no longer pink and the sauce is bubbling. Set aside
On the bottom on the casserole dish, add one layer of the lasagna noodles, then ¼ of the sauce then some almond cheese. Add another layer of lasagna noodles, and repeat, layering with sauce, cheese, and noodles. The top layer should be a thin layer of the meat and cheese. Bake in the oven for 30 minutes. Remove from the oven and serve.
Download the recipe PDF here.