No Noodle Lasagna



  • Servings : 6
  • Prep Time : 0m
  • Cook Time : 6m
  • Ready In : 0m
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Preheat oven to 400*F. In a skillet, cook beef on med-high heat until done; then drain. Stir in oregano, basil, tomato paste and 1/4 cup mozzarella cheese. Spray an 8X8 baking dish with olive oil cooking spray. Spread the cottage cheese in the bottom of the pan and add cheddar cheese on top. Spread the beef mixture evenly over the top of the cheddar cheese. In a medium bowl, mix almond flour, eggs and milk until fully combined. Place almond flour mix into the refrigerator for 5 minutes to help thicken, then pour over the beef mixture in the baking dish. Bake for 20-25 minutes until toothpick clean. Sprinkle the remaining mozzarella cheese on top and bake for another 2-3 minutes, or until cheese is melted. Garnish with sliced tomatoes and serve. Makes about 4-6 servings.


  • 1 pound ground beef (grass-fed)
  • 1/2 teaspoon dried oregano & 1/2 teaspoon dried basil
  • 1 cup mozzarella cheese
  • 1 cup cottage cheese
  • 1/4 cup cheddar cheese
  • 1 can tomato paste (6oz)
  • 1 cup almond flour
  • 1/4 cup raw milk
  • 2 eggs
  • sliced tomatoes (for topping)


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