This recipe contains no pasta obviously and while filling, won’t leave you with that bloated feeling that you can get from excess carbs. Grok on!

Serves 8-10

• 2 lbs grass fed ground beef
• 1 lb. Loose Pork sausage
• 2 cups of sliced shrooms
• 1 onion, chopped
• 6 garlic cloves, minced
• 4 cups organic pasta sauce
• 6 bags organic raw spinach
• 2 cups ricotta cheese
• 1/2 cup fresh basil, chopped
• 4 cups fresh mozzarella, shredded
• 1 cup parmesan cheese, grated
• oregano, dried
• thyme, dried
• Coconut Oil

1. Saute onions until soft. Add garlic and shrooms and cook another 3 minutes. Add to sauce.
2. Brown the meats and either drain fat or not. Preferably not.
3. Use Coconut oil to grease 9 x 13 lasagna pan.
4. Cook spinach in dry frying pan. Put in wire colander and drain. Press out excess moisture.
5. After draining spinach, line bottom of pan with it.
6. Add layer of meat mixture, ricotta, sauce and finally mozzarella.
7. Keep layering until out of ingredients. Top with parmesan.
8. Bake at 350 degrees for 45 minutes, covered with foil. Uncover and cook another ten minutes until top is browned.
9. Cool
10. Enjoy!