Ingredients
Scale
- 2 cups cottage cheese
- 2 cups ricotta cheese
- 1 cup grated parmesan cheese
- 1/2 cup flax and/or chia seed meal (ground in a spice or coffe mill)
- 3 eggs
- 2 cups shredded carrots and/or finely cut spinach
- 2 boxes lasagna noodles (use DeBoles rice lasagna for gluten free)
- Pasta sauce (12-14 cups homemade, or 3 jars store-bought)
- 2 pounds lean, grass fed beef hamburger
- 2 pounds mozzarella cheese, grated
- 1/3 pound pepperoni slices
Instructions
- Season and brown hamburger until it is no longer pink, and add to pasta sauce
- Grind flax and/or chia seeds in a spice mill or coffee mill to make “meal”
- Blend (or process) cottage cheese and ricotta cheese until smooth, then whir in eggs, flax meal, and parmesan cheese
- Stir into this mixture the shredded carrots and chopped spinach
- Grease two lasagna pans, and spread a thin layer of sauce on the bottom of each pans
- Spread cheese mixture on dry lasagna noodles – like buttering bread – and place on the sauce
- Layer with meat sauce, pepperoni, and mozzarella cheese
- Repeat the layering, finishing with sauce and topped with mozzarella
- Cover pans with greased foil and refrigerate several hours, or overnight
- Bake covered at 350 degrees for 45 minutes
- Remove the foil and bake another 10 minutes, or until cheese is bubbling and lightly browned
- Let stand for 10 minutes before slicing and serving
- Bake frozen lasagna 1 hour before removing foil for the final 10 minutes.
