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Hearty Lasagna With Peppers

When cooking Italian dishes one automatically assumes onion and garlic are part of the ingredients. But many people prefer to omit onion or garlic from their diet for numerous reasons. We wanted to share an alternative lasagna recipe that is equally as delicious with the use of some surprising replacements.
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Prep Time 1 hour
Cook Time 55 minutes
Total Time 2 hours 50 minutes
Servings 8 People

Ingredients
  

  • 1 Lb Grass fed ground beef
  • 1 Lb Italian Sausage
  • 1 Lb Pepperoni sliced
  • 3 Tbsp Coconut oil
  • 3/4 Cup Celery chopped
  • 1 Red bell pepper chopped
  • 1 Yellow Bell Pepper chopped
  • 2 Jalapeño peppers seeds removed and diced
  • 1-32 Ounce Canned Tomatoes
  • 1-12 Ounce Tomato paste
  • 1 Tbsp Dried oregano
  • 1/2 Cup Fresh flat-leaf parsley leaves only, chopped
  • To taste Salt & pepper
  • Dash Cayenne pepper
  • 2 Cups Water
  • 16 Ounces Lasagna noodles cooked
  • 16 Ounces Ricotta cheese
  • 16 Ounces Mozzarella cheese shredded

Instructions
 

  • Heat up a large skillet on medium high and add the sausage and beef then cook until browned.
  • Add the pepperoni and stir to fully incorporate.
  • Remove from the skillet and set aside.
  • Chop the celery.
  • Remove the stems and seeds then chop the peppers.
  • Remove the stems and seeds from the jalapeños and dice.
  • On medium high heat add the coconut oil until melted then add the jalapeño peppers, bell peppers, and celery then cook until soft, about 5 minutes.
  • Add the canned tomatoes, tomato paste, oregano and parsley.
  • Add the cayenne, salt & pepper and stir to fully combine.
  • Return the meat back to the mixture.
  • Add the water and turn down the heat to a simmer and cook for 30 minutes.
  • Heat up your oven to 375 degrees F.
  • Cook the lasagna noodles per the directions.
  • Line the bottom of a lasagna casserole dish with a layer of prepared sauce.
  • Top with a layer of noodles, ricotta and mozzarella cheeses.
  • Repeat with the sauce, noodles and cheeses twice, making three layers.
  • Top with mozzarella.
  • Bake for 45-55 minutes until the lasagna is browned and bubbling hot.
  • Remove from the oven and allow to stand for at least 10 minutes then serve.