A new twist on an old classic for rich bold flavor.


  • 2 lbs lean ground beef (I used ground turkey)
  • 1 lb ground Italian Sausage
  • Oven-Ready lasagna noodles (enough for a 9 by 13 pan with high sides- I used almost 2 boxes of DeBoles GF noodles)
  • 1 and 1/2 jars of your favorite marinara sauce
  • 1 32 oz can of diced tomatoes in juice
  • 1 Tablespoon each:
  • oregano
  • basil
  • Sage
  • Dried onion flakes
  • 1 teaspoon dried garlic granules
  • 1 – 10 oz container Trazza Toum
  • 1 – 20 oz container ricotta cheese or non dairy cheese of choice ( I used Kite Hill almond cream cheese)
  • 1/2 cup shredded hard cheese of your choice (we like Machego – it’s delicious and easy on the stomach)


  1. In a large Dutch Oven, blend the meats together and break into small bits while cooking over a medium high flame.
  2. Once meat is cooked, add the marinara sauce and tomatoes and mix well.
  3. Then, add the herbs and spices and mix.
  4. Once the mixture begins to boil, cover and lower the heat to simmer for 30 minutes.
  5. Once 30 minutes have past, scoop a small amount of meat sauce into the bottom of a 9 by 13 pan, totally coating the bottom in a thin layer.
  6. Cover this with one layer of noodles.
  7. Scoop a generous amount of meat sauce over the noodles, spreading it out evenly.
  8. Then, spread a layer of your ricotta or nondairy cheese and cover with another layer of noodles.
  9. Cover this layer with meat sauce and a thin layer of Trazza Toum (a little goes a long way).
  10. Finally, add one more layer of noodles and meat sauce. Sprinkle the top with shredded hard cheese.
  11. Bake uncovered for 30 minutes at 350 degrees.
  12. Remove from oven and cover with aluminum foil.

Wait 30 minutes to serve.