Yield: 6 servings (One large slice is one serving)
Craving Grandma's Italian sauce? Dried oregano is the secret ingredient that gives the filling that real Italian homemade flavor. Grated Parmesan gives this meaty tomato-based lasagna a delicious crusty top.
1 10-ounce box gluten free lasagna noodles
1 tablespoon coconut oil
½ pound lean 90% ground beef
1 onion, chopped
4 garlic cloves, minced
1 6-ounce can tomato paste
1 28-ounce can diced tomatoes
1 cup grated Parmesan
Cook the lasagna noodles 2 minutes less than the package instructions indicate. Heat a large skillet over medium heat. Add the coconut oil and the beef, cook 1-2 minutes without stirring so the meat can brown.
Scatter the onions and garlic around the meat and cook 2-3 minutes, stirring occasionally to break up the beef. Add the tomato paste and canned tomatoes along with one cup of water. cook 2-3 minutes more stirring once or twice until a thick sauce form
Spoon 1/2 of the sauce inside a 7x12 baking dish. Cover with a layer of lasagne pasta. Top with 1/2 cup of the sauce and another layer of noodles. Layer the remaining meat sauce over top and sprinkle with the Parmesan and bake uncovered for 25 minutes until the cheese has lightly brown and the edges of the lasagna are bubbly. Cool 5 minutes before serving, then slice and serve.