Veggie Loaded Beef Lasagna (GF, Kid-Friendly)

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I know I’ve probably said this a million times before but I am dead serious this time -this might actually be my favorite recipe I’ve ever made, or atleast my favorite I’ve made in a REALLY really really long time. The kids adore my Veggie Loaded Meat Sauce so much and my daughter asks me to make it almost every week but it wasn’t until recenetly that it dawned on me that I could take this same delicious veggie loaded meat sauce and turn it into Veggie Loaded Lasagna!! Lightbulbs going all kinds of crazy over here.

My entire family is a big fan of lasagna. We’re not italian or anything but come ON, who doesn’t love a good lasagna?!?! I seriously don’t think we can be friends if you don’t love it.

But in all seriousness, this deliciousness is GLUTEN FREE and filled to the brim with nourishing vegetables so you don’t even have to feel guilty about eating it for one second! Kale, carrots, onion, garlic, celery and even lots of herbs - this bad boy is loaded with nutritious goodness.

The best part about this lasagna is that you throw all the vegetables in your food processor and then cook them into the meat sauce so its a big time save as far as I’m concered.

The veggies in the meat sauce cook down with the beef and you or your kiddos won’t even notice there are so many vegetables in there, I promise! This recipe also serves about 7-10 people and you may even have extra meat sauce leftover so that you can double down the recipe and freeze one cassarole for later or atleast have some extra meatsauce for later for an easy noodle pour over another day.

I have recently fallen in love with these gluten free lasagna noodles by Jovia (not sponosred or anything, I just love them) I always love a great gluten free alternative that actually has quality ingredients and tastes great.

Anyway, enough blabbing on my end, let me get straight to the point and show you how to make this absolute winner of a dinner. Do I even have to say how much your kids are going to love it!? I mean - hello- “cheese!” says enough around these parts.

Serves: 7-10
Prep time: 10 minutes
Cook time: 55 minutes

INGREDIENTS:

• 2 lbs ground beef

• 8 stalks of kale (de-stemmed)

• 1 large yellow onion

• 8 carrots

• 8 stalks celery

• 4-5 cloves garlic

• 2 jars tomato sauce (I like this brand)

• sea salt to taste (this is the best brand of salt, IMO)

• 1 tsp pepper

• 2 tsp thyme

• 2 tsp basil

• 2 tsp cinnamon or cloves

• 3 tbsp agave

• 2 tsp oregano

• 1 pack of lasagna noodles (this is my favorite gluten free brand)

• Olive oil, ghee or coconut oil for cooking (I’ve used all these oils and it always tastes great)

• 3 cup shredded mozzarella cheese

INSTRUCTIONS:

1. First, wash and towel dry all your vegetables, getting them ready to go into the food processor. Remove the stems from the kale, cut the tips off of the celery and carrots and cut them into 1 inch pieces to make the food processor process more fluid.

2. Next, throw your onions and garlic into the food processor and process them until fine. Heat a large dutch oven or pot over medium heat with your oil of choice. Once the oil is heated, add in your onions and garlic mixture.

3. Next, blend your carrots in the food processor until finely chopped. Add to the pot. Same with the celery and the kale.

4. Once you have processed all the veggies, you may need to add a tablespoon or more of oil to make sure all the veggies cook well. Saute them in the pan over medium heat for 15 minutes before adding your beef.

5. Use the spatula to break up the beef right into the veggie mixture until all the pieces are broken up and cooking. Cover with the lid for about 7 minutes.

6. Next add your 2 jars of tomato sauce, all your seasonings and spices. agave and mix well with your spatula. Cook it all together on medium low heat covered for 30-40 minutes until fragrant and cooked through.

7. Make sure to taste your meat sauce and season to taste with sea salt before you assemble the casserole.

8. While the sauce is finishing cooking, cook your lasagna noodles to desired consistency. Set them aside.

9. Heat your oven to 350 degrees while you start assembling your casserole.

10. Layer the bottom layer of a 9x12 casserole dish with a layer of noodles, then a layer of meat sauce, then shredded cheese. Continue layering in this same order until you reach the top of the pan and cover the top with a thin layer of cheese. (note: you may have leftover meatsauce: I usually keep it in the freezer for another day)

11. Bake the dish in the oven for 25 minutes. Cut into squares with a spatula and serve with your favorite salad or side.

Enjoy!!!