- 1 onion, chopped
- 3 garlic cloves, chopped
- 1 1/2 pound ground beef
- 1/4teaspoon sea salt
- 1/4teaspoon ground black pepper
- 2 1/2cup spaghetti sauce or tomato sauce*
- 9 uncooked lasagna noodles
- 2cup shredded sharp cheddar cheese
- 2cup shredded mozzarella cheese
- 1tablespoon olive oil
*If you are using tomato sauce you may want to add a liberal amount of dried basil, oregano, some salt and ground black pepper.
I have made this dish with gluten free spiral noodles with similar success. The noodles got a bit mushy, but melded together similar to a lasagna noodle layer. It only needed 3 hours on low cook time.
I have also replaced the cheddar cheese with ricotta cheese for a more traditional lasagna. The time frame was still between 3-4 hours on LOW.
Substitute ricotta cheese or tofu for the meat if you want to make this vegetarian. Make sure you drain the tofu and crumble it before layering.