What you’ll need

1 pound lean ground beef, turkey, venison, or buffalo

½ onion, diced

6 cloves garlic, minced

2 cans diced tomatoes (28 oz. each)

1 can tomato paste 5–6 oz

½ cup water

2 tsp oregano

¼ tsp sea salt

½ tsp fresh thyme or ¼ dried

¼ tsp fresh cracked black pepper

8–10 large whole wheat lasagna noodles* (uncooked)

2 cups fresh spinach

1 cup carrots shredded (or thinly sliced)

1 ½ cup shredded mozzarella cheese

Simple Prep

1. Brown ground meat in a large stock with onions and garlic.

2. Add diced tomatoes, tomato paste, and water stir well

3. Stir in oregano, salt, thyme and pepper

4. Bring this mixture to just boiling and reduce heat to simmer uncovered for 15–30 minutes

5. Pre-heat oven to 350°

6. Stir this sauce well and begin to ladle 1/3 of the sauce it into the bottom of a 9×13 baking dish.

7. Layer I cup of spinach over sauce along with ½ cup carrots

8. Top carrots with ½ cup cheese

9. Place 4 or 5 lasagna noodles over the cheese and repeat steps 6, 7, 8, and 9, reserving 1/3 of the sauce and ½ cup cheese.

10. Ladle remaining sauce evenly over top noodles.

11. Sprinkle remaining cheese over top

12. Place in the oven and bake 30 minutes or until cheese is melted and browned.