Go Back
Author: Brittany Williams instantloss.com
  • 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 
  1. Preheat the oven to 350°F.

  2. Brown the ground beef on the stove top with salt, pepper, dried onion, garlic powder, and red pepper flakes. Drain the grease off. 

  3. 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.

  4. 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. 

  5. Remove from the oven and serve warm.