Clean Eat Lasagna

5 from 1 vote

This lasagna is a classic-made-clean meal with layers of flavorful fillings of meat, cheese, pasta and veggies.

Prep Time1 30

Cook Time20

Total Time1 50

Course: Dinner, Entree, Lunch, Main Course

Cuisine: American, Italian

Servings:

Calories: 933kcal

Author: Kitrusy

Prepare the pasta according to the box directions but reduce the boil time by 2 minutes.
Drain and lightly oil each noodle to prevent them from sticking and clumping together, being careful as you work with the hot noodles.
An optional and additional step is to lay each lightly oiled noodle flat on trays or a clean counter surface to ensure that they do not stick together.

Add all ingredients for the ricotta mixture into a large bowl and mix together. Cover and set aside in the refrigerator.

Set a large pot on medium heat.
Add oil and onions and cook until onions are translucent
Add ground beef and sausage (if using) and cook until no longer pink, breaking meat up into crumbles as it cooks. If needed, drain off excess oil and fat but not all.
Once the meat is fully cooked and beginning to brown, add the spices, carrots, spinach (if using) and butternut squash and cook on med-low heat for 3 minutes.
Add both the bone broth and plain tomato sauce and stir well to incorporate everything. Cover and let simmer for 10-20 minutes stirring occasionally.
Add the honey and mix well. Adjust seasonings to taste.
Note that if you prefer a wetter sauce you can always add more liquid (broth and tomato sauce and adjust your seasonings to taste).

Pre-heat oven to 375°F (190°C)
Using a 13x9 baking dish begin layering your lasagna as follows:
01. Meat Sauce (this keeps the noodles from sticking to the bottom during baking)
02. Pasta
03. Meat Sauce
04. Cheese
05. Pasta
06. Ricotta Mixture
07. Meat Sauce
08. Cheese
09. Pasta
10. Ricotta Mixture
11. Meat Sauce
12. Cheese
Cover with a foil tent and bake for 20 minutes. Uncover and let bake for another 10 minutes. A final option is to set your oven to the broiler setting and broil until the cheese on top turns a golden brown color.
Remove from oven and let cool for 30 minutes before cutting and serving.

To Freeze: Once you've assembled the lasagna (but before you bake it) you can cover it with foil or plastic wrap and store in the freezer for up to three months.
Storage: To store already baked lasagna, cool completely and store in the refrigerator for up to one week or place individual pieces into airtight ziplock bags and store in the freezer for up to one month.
This recipe and its flavors are completely customizable from the types of cheeses (muenster, mozzarella, fontina, and pepper jack are some of my favorites for this bake) to the amount of meat and sauce used, to the flavoring and spices (just be sure to adjust the seasonings and salt levels to match) if you alter one.