~ Makes 4 to 6 servings.
~ 1 ½ cups vegetables of choice (e.g., spinach, mushrooms, onions, zucchini), cooked and drained (if needed), may be substituted for the meat. I brown my veggies in a small amount of coconut oil, grape seed oil, or extra virgin olive oil. I prefer to cook them down long enough so there is no excess liquid to drain. But if you don’t cook them that long, you’ll want to drain the liquid so your lasagna is not watery.
~ Using stewed tomatoes versus diced tomatoes makes a heartier and much more appealing lasagna dish for the “purists.” I use my kitchen shears to cut up the larger pieces of the stewed tomatoes for Mr. GFE who hates the texture of tomatoes most of the time.
~ I like to use a ladle to evenly distribute my meat sauce (as shown in photos). Then I use a spatula to evenly spread it out as a layer.
~ I sometimes sprinkle on a little more shredded mozzarella on top of my lasagna 10 minutes before it will be done to get a prettier presentation. You can see the lasagna before and after that touch in the photo collage.