Meat Lover’s Lasagna

Name: Meat Lover’s Lasagna
Yield: Serves 6
Ingredients: 2 Cali’flour Pizza Crusts; 1 tablespoon dried oregano; ½ teaspoon sea salt; 1 tablespoon dried basil; 1 teaspoon finely chopped fresh rosemary; 1 large egg; 1 (15-ounce/425-g) container ricotta cheese; ½ cup (10 g) fresh spinach leaves; 1 teaspoon finely chopped fresh thyme; ½ teaspoon freshly ground black pepper; 2 teaspoons extra-virgin olive oil; 1 pound (455 g) ground beef; 1 teaspoon garlic powder; ½ cup (120 ml) tomato paste; 1 (15-ounce/425-g) can tomato sauce; 5 cloves garlic, chopped; 1 small yellow onion, chopped; 4 ounces (115 g) low-moisture whole milk mozzarella cheese (not fresh), thinly sliced; 5 fresh basil leaves; ¼ cup (25 g) grated Parmesan cheese; ¼ cup (35 g) shredded Cheddar cheese

Preparation info

Serves
6

Difficulty
Medium

Appears in

Cali'flour Kitchen

By Amy Lacey

Published 2019

About

Our lasagnas are game changers. Not only are they easier to assemble than pasta lasagna (no boiling noodles!), but they are decidedly unfussy and no-fail because the cheese in the crust holds everything together.

Ingredients

1 (15-ounce/425-g) can tomato sauce
½ cup (

Main course
Starter
Gluten-free

Method

Preheat the oven to 375°F 190°C).

In a medium saucepan, combine the tomato sauce, tomato paste, oregano, basil, and garlic powder. Bring to a simmer over medium heat, then reduce the heat to medium-low and simmer for 15 minutes, or until the beef in the next step is cooked.