Meat Lover’s Lasagna

Name: Meat Lover’s Lasagna
Yield: Serves 6
Ingredients: 1 teaspoon finely chopped fresh rosemary; 1 teaspoon finely chopped fresh thyme; 1 large egg; ½ cup (10 g) fresh spinach leaves; 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; 2 Cali’flour Pizza Crusts; 1 (15-ounce/425-g) container ricotta cheese; 1 (15-ounce/425-g) can tomato sauce; 1 tablespoon dried basil; ½ cup (120 ml) tomato paste; 1 tablespoon dried oregano; 1 teaspoon garlic powder; 1 small yellow onion, chopped; 2 teaspoons extra-virgin olive oil; 5 cloves garlic, chopped; 1 pound (455 g) ground beef; ½ teaspoon sea salt; ½ teaspoon freshly ground black pepper

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 (

Starter
Main course
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.