I freaking love lasagna. I love the prep, the opportunity to get creative, and the beautiful aromas that fill the kitchen as it bakes. Have you ever noticed how each saucy, meaty bite tastes a bit different from the last? It’s magic. The problem? Loaded with cheese, carbs, and sugars, it’s typically one of those meals that stuff you ‘til you can’t budge and sends you off into a food coma full of remorse. We’ve all been there. After one too many of these experiences, it dawned on me: I should create a crazy healthy lasagna that tastes like the real deal. After finding the perfect pasta partner and taking it back to basics, our new grass-fed beef lasagna was born, and I think you’re going to love it. Here’s how I did it:
Step 1: Find the Unicorn of Pasta
What’s an amazing lasagna without fresh, delicious pasta? The challenge: make it healthy, gluten-free, grain-free and, just for the fun of it, paleo. This took us a while, but we finally found the perfect fit from Cappello’s that doesn’t compromise on taste or texture and removes a ton of carbs compared to traditional lasagna – mind-blowing. The pasta soaks in the flavors perfectly while baking, and does not turn to mush when reheated in the microwave, which is key. Cappello’s is the best in the biz, and we’re proud to partner with them.
Step 2: Get Saucy
Once the pasta was nailed down, we went to town on the ragout and marinara sauce. Our method is simple – we don’t lean on junky additives as a crutch for flavor. Instead, we do things right. Inspired by the true craftsmanship in classic Italian cooking, we take our time and are patient in reducing the veggies and browning the beef in a juicy simmer. Hours of low, gentle heat release the naturally mouthwatering flavors of tomatoes, onions, carrots, and celery. This extra attention and care we put into simmering the sauce and beef makes all the difference.
Step 3: Skip the Cheese
I’ve spent a lot of time eating across the incredible regions of Italy. If you’ve been lucky enough to visit, you probably noticed that true Italian cuisine isn’t smothered in cheese. It was important to me to stay true to the Italian way when I created our lasagna. We use absolutely zero cheese in our beef lasagna for two very simple reasons: it doesn’t need it and you won’t miss it.
#EatWell #CookNever
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15 Comments
Sounds amazing & will def try soon
I almost didn’t read this email because I’m not interested in gluten-y, cheesy lasagna. But I’m so glad I did, because this is AWESOME!!!
this is SO good. love snap kitchen
I tried it this weekend and I loved it! I hope the stores have it next week as well.
I just had this the other night and it was AAH.MAZING! You’re right – I didn’t miss the cheese, in fact it didn’t even cross my mind that it didn’t have any and I didn’t realize the noodles were gluten-free until I read the package AFTER I ate the lasagna. I will DEFINITELY have this again and again!
I did try it and it was wonderful….did not miss the cheese!!
Looks delicious! Do you make a vegetarian or vegan version?
We have an awesome veggie lasagna!
Just finished eating this 30 seconds ago. UNBELIEAVABLY good. You’re right, I didn’t miss the cheese at all. This was also my first visit to Snap (technically, the 2nd as a few months ago I went in, looked around, and judged the food as too ‘crunchy’ and walked out. Big mistake as I now know). This time I got sucked in by the poster of the lasagna. Definitely going back to try something else.
Can’t wait to find and try this!
does the pasta have eggs? egg allergy concerns
Hello! Yes, there are eggs in the recipe.
This is so delicious – had it for breakfast too!
This is so delicious – had it for breakfast too!!
I just discovered Snap Kitchen about 2 weeks ago ( I know, I don’t know where I’ve been all this time!) and I tried the lasagna and I absolutely love it! Thank you so much for all these amazing healthy recipes you’re coming up with!