Quick and Easy Lasagna Recipe

This took under 45 minutes to make.  Usually, lasagna is put into the oven after putting all the ingredients together.  However, we were short on time, so made this by throwing it together and enjoying immediately.  A delicious lasagna dinner in under 45 minutes.

Ingredients

• 1 lb Grass-fed ground lamb
• 1 large red onion
• 8-12 cloves of garlic
• 15 crimini mushrooms, diced
• 1 head of broccoli, diced
• 1 zucchini, shredded
• 1 jar organic tomato sauce
• 1.5 teaspoons Sea Salt
• Pepper to taste (about 1 Tablespoon)
• 1 Tablespoon Bragg Organic Sprinkle Herbs & Spices Seasoning
• 1/4 cup Bragg Nutritional Yeast Seasoning
• 1 x 9 oz box brown rice lasagna noodles or green lentil lasagna noodles (any bean noodle will do!)
• 2 teaspoons olive oil (1 1/2 teaspoons for meat sauce and 1/2 teaspoon for lasagna noodles)

Instructions

1. Boil the brown rice lasagna noodles as instructed on the box in a large pot.  Add 1/2 teaspoon olive oil so noodles don’t stick to each other.  Be sure to cook the noodles until they are al dente as they will not be going into the oven to cook longer.
2. Heat 1/2 teaspoon olive oil in a medium to large sized pot.  Using a food processor (can chop by hand, just will take longer), process the onion in garlic into diced pieces.
3. Saute the onions and garlic with a pinch of salt until softened.
4. Add the lamb, herbs & spices seasoning cooking until the meat is browned with no pink, stirring frequently.
5. While meat is cooking, prep the vegetables to be processed in the food processor.
6. Once lamb is cooked, add the tomato sauce and season with salt and pepper. Bring to a simmer and cook for 10 minutes.
7. As sauce is cooking, food process the mushrooms and broccoli into diced pieces.  Scoop out into a bowl or plate and set aside.
8. Using the shredder tool of the food processor, shred the zucchini into small slivers.
9.  By the time, brown rice noodles should be done.  Drain noodles and lay out noodles individually so they don’t stick to each other – two plates that you use to eat on for dinner works well for this (the less dishes the better!).
10. Briefly rinse large pot.  On low heat add a dash of olive oil to the pot.  Saute chopped zucchini, mushrooms and broccoli for about 2 minutes.
11. Add meat sauce to vegetables and stir.
12. In a 9 x 9 pan, layer with a base layer of vegetable lamb sauce, then sprinkled a portion of the nutritional yeast evenly over top, followed by 1 layer of noodles.  Repeat until all noodles are used.  Then layer with final layer of vegetable lamb sauce.
13. Save leftovers for lunch or dinner later in the week – just reheat and enjoy!