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5 from 2 votes

Author: Brittany Williams instantloss.com

Ingredients

  • 2 pounds grass-fed ground beef
  • 1 teaspoon fine sea salt, plus more for sprinkling
  • 1/2 teaspoon ground black pepper, plus more for sprinkling
  • 1 tablespoon dried chopped onion
  • 1 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1 (12 ounce) box of lasagna noodles of choice, (I use 365 Whole Foods brand or Jovial brand for gluten-free) cooked according to the package instructions 
  • 1 (32 ounce) jar marinara sauce of choice, (I use Cucina Antica premium cooking tomato/marinara sauce. It’s non-gmo verified and whole30 approved. My mom uses Ragu.)
  • 20 ounces whole milk ricotta cheese or 10 ounces of ricotta cheese mixed with 10 ounces cottage cheese
  • 1 pound 3 ounces shredded mozzarella cheese 

Instructions

  • Preheat the oven to 350°F.
  • Brown the ground beef on the stove top with salt, pepper, dried onion, garlic powder, and red pepper flakes. Drain the grease off. 
  • In a 9x12 glass baking dish spread a thin layer of marinara in the bottom. In a single layer, lay noddles across the bottom, then spread a layer of ricotta over the noodles. Lightly sprinkle sea salt and black pepper over the ricotta, add a layer of ground meat, then pour the marinara evenly over the top and spread it with a spoon. Sprinkle a thin layer of mozzarella cheese over the sauce and repeat the steps above beginning with the noddles and ending with the mozzarella cheese. You should have three layers.
  • Cover the lasagna with foil and bake for 45 minute to 1 hour or until bubbling. Remove the foil at the end and continue to bake until the cheese on top has melted and slightly browned. 
  • Remove from the oven and serve warm.