• Heat your oven to 350ºF.

Beef + Marinara Layer:

• Heat a cast iron skillet over medium heat. Add in the ground beef and break it up. I love using a potato masher. Cook for 5 minutes, stirring occasionally, until the beef is almost cooked through. Then add the marinara sauce. Reduce the heat to low, and simmer for 5-10 minutes. Taste, and season with kosher salt if needed.

Veggie Layer:

• While cooking the beef and marinara sauce, also heat another cast iron skillet over medium heat. Add the ghee, zucchini, mushrooms and 1 teaspoon kosher salt. Cook, stirring occasionally for 5-10 minutes until the veggies are soft and getting caramelized. Add the chopped spinach and cook another 1-2 minutes until wilted. Remove from heat.

Assemble Lasagna:

• In your baking dish, layer the lasagna in this order -
• 1 cup beef + marinara

  even layer of hearts of palm lasagna noodles

  3/4 cup dairy free ricotta, spread in an even layer

  1/2 of the veggie mixture

  1-1/4 cup beef + marinara sauce

  even layer of hearts of palm lasagna noodles

  3/4 cup dairy free ricotta, spread in an even layer

  remaining 1/2 of the veggie mixture

  remaining beef + marinara sauce

  dollop on top remaining dairy free ricotta
• Cover, and bake for 45 minutes.
• Remove from the oven. Allow to cool for 5 minutes.
• Slice and serve warm.
• Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
• As always, lots of tips, FAQs and substitution info in the Recipe Notes below!