Serves 2


  • 1 pound grass-fed beef, ground
  • 1 1/2 cups diced red bell pepper
  • 1 cup red onion, diced
  • 1 25.5 ounce vegetable pasta sauce, divided
  • 1 teaspoon garlic salt
  • 1 teaspoon dried oregano
  • 4 brown rice lasagna noodles, cooked
  • 1 tablespoon coconut oil
  • 1 cup zucchini, diced
  • 1 cup broccoli, diced
  • 1 cup baby spinach, diced
  • 4 cloves garlic, minced


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a nonstick skillet, brown the meat until it is no longer pink.
  3. Combine spaghetti sauce, red peppers, onions, garlic salt, and oregano in a large mixing bowl. Set this aside for now.
  4. In a skillet, heat the oil and cook the zucchini, broccoli, baby spinach, and garlic, about 5 to 8 minutes.
  5. In the 8×8 baking pan, begin layering the lasagna as follows: lasagna noodles, beef mixture, vegetable combination, pasta sauce, lasagna noodles, beef mixture, vegetable mixture, lasagna noodles, beef mixture, vegetable mixture, and the remaining spaghetti sauce.
  6. Bake for 35 minutes, or until hot and bubbling.
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