Healthier Lasagna

So in attempts to make it all better, I made a few changes to my regular lasagna recipe. Not only was it full of flavor, but totally delicious...and I did not really miss the cheese (hint hint to some of the change).

Lasagna

1 Box Gluten Free Rice Lasagna Noodles
1 lb Ground Beef
1 Zucchini
1 Yellow Summer Squash
Homemade Sauce (I take a huge Costco Size can of tomato sauce and add fresh basil, lots of garlic, some onion, a little Italian Seasoning, sometimes mushrooms and simmer for about 2 hours)

Brown ground beef with desired seasoning (I like crushed red peppers salt and pepper and some herbs). Once beef is browned, place into a strainer and rinse with warm water. This will take off all the excess fat that you don't need (especially because it is saturated fat). If seasoned well enough, the flavor will not rinse out. Set this aside.

At this point heat your oven to 350 while you build your lasagna.

Slice the squashes into long flat strips (so they are like lasagna noodles themselves).

Place a layer of noodles into the bottom of a glass baking dish (you don't need to grease it). Cover lightly with sauce. Add a layer of meat, then zucchini. Add more sauce to cover lightly. Add more noodles, meat, summer squash then more sauce. Add the final layer of noodles and cover liberally with sauce. Cover with foil and bake for 1 hour. After an hour, remove foil and bake for 30 min more. Serve hot.

Makes 6 huge servings.

You really can play with the veggies in this. Use eggplant, mushrooms, kale; anything you like really. This is a nice base for your own creation. You will notice, while a cheesy lasagna is great, this one is pretty damn good too! And your body will thank you!