Ariana’s Grain-Free Lasagne

Lasagne is my favorite comfort food of all time. For the sake of posterity, here’s my personal recipe. 

P.s. It’s a lot of work to make, so I always make 2. Don’t cook the second one, and stick it in the freezer (tape the cooking temp/time to the lid, so you don’t have to look it up) for the next time you crave Italian!

P.p.s. Love pizza? Add a layer of pepperoni as you’re assembling it! 🤤🤤🤤

Sauce Ingredients:

  • 3 lbs bulk Italian sausage (hot or mild– dealers choice; if it’s encased, take it out of the casings)
  • 3 (28-oz) cans crushed or puréed tomatoes
  • 1-lb bag frozen tri-colored peppers 
  • 2 large vidalia onions
  • Extra virgin olive oil 
  • minced garlic (to taste)
  • Dried or fresh herbs (to taste): basil, thyme, oregano, fennel seeds*
  • Salt & pepper to taste

*You may not need these if the sausage is flavorful, but you won’t know until step 4 below.

Sauce Directions:

  1. Sauté garlic, onions, and peppers in olive oil in a large skillet (garlic first, then onions, then add peppers). 
  2. Cook Italian sausage in a large sauce pot. 
  3. Add crushed tomatoes, onions, & peppers to cooked sausage. (Make sure sausage is fully cooked, because 
  4. Taste the sauce. Add herbs, salt, & pepper only if needed.


Lasagne Ingredients:

  • Homemade sauce (above)
  • 2 packs Capello’s Grain Free Lasagna Sheets
  • 3 16-oz tubs whole milk ricotta cheese
  • 4 eggs
  • 1 tbsp basil
  • 1 tbsp oregano
  • 1 tbsp thyme
  • Pinch nutmeg
  • 3 lbs. shredded mozzarella cheese
  • Parmesan for top layer and additional for serving

Lasagne Directions:

  1. Preheat oven to 350°F convection bake. (You can use conventional bake but it’ll take longer.)
  2. Mix ricotta cheese, eggs, and spices. 
  3. Begin assembly. Start with sauce on the bottom of your lasagne pan (so noodles don’t stick), then add lasagna sheets, ricotta mixture, mozzarella, meat sauce, and repeat. Your TOP layer should only be lasagna sheets, sauce, then mozzarella & Parmesan cheese. (The ricotta mixture holds it all together.)
  4. Convection bake COVERED for 45 minutes, then uncovered for 15. 
  5. Serve and enjoy!
About the author

America's Mojo Maven, Ariana Ayu, is an entrepreneur, author, interpersonal expert, Registered Nurse, and business and brand strategist, Ariana is the CEO and creatrix of several companies including Ayutopia International, LLC, which develops profitable and collaborative corporate cultures, personal celebrity brands, and custom branded websites. Ariana is the author of the column: Business Mojo on Inc.com.

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