• Pre-heat the oven to 350℉.

  While ground beef and sauce are cooking: If you have dried lasagna sheets, boil them according to package but only to the lowest recommended time. Drain, rinse, and drizzle with olive oil to prevent sticking.

Cook the Ground Beef

• Add oil to a large deep skillet or braiser over MEDIUM heat. When oil is melted and pan is very hot added ground beef, breaking up with a wooden spoon. Brown meat, stirring often and continuing to break down in to medium and small pieces. Cook until only a small amount of pink remains about 3-4 minutes.
  
• Add ground beef spice blend: chili powder, salt, oregano, dried parsley, basil, black pepper, and minced garlic. Stir to combine and cook an additional 1-2 minutes until spices are fragrant and beef is cooked through. Using a slotted spoon, remove beef to a bowl and set aside for later.
  

Make the Sauce

• In the same pan over MEDIUM heat add onion, bell peppers, celery and 3 big pinches of salt. Sauté stirring occasionally until soften about 5-7 minutes.
  
• Add spices: chili powder, salt, oregano, dried parsley, basil, and minced garlic. Stir to combine and sauté stirring constantly until spices are fragrant.
  
• Stir in tomato paste to combine with the vegetable and spice mixture. Cook stirring frequently until toasted and deeper red in color, about 1-2 minutes.
  
• Add crushed tomatoes, tomato sauce, Worcestershire sauce, and water. Stir to combine. Bring to a vigorous simmer. Cover and reduce heat to LOW. Simmer for 30 minutes. While sauce simmers prepare the ricotta mixture.
  

Prepare Ricotta Mixture

• In a medium mixing bowl add: dairy free ricotta, basil, salt, and black pepper. Stir to combine. Refrigerate until needed.
  

Finish the Sauce

• When sauce has finished simmering turn off burner. Return ground beef and it's accumulated juices to the pan. Stir to combine.
  

Assemble the Lasagna

• Add a small amount of sauce to a 9x13 casserole dish spreading along the bottom to create a light barrier. I eyeball this and use less than 1 cup of sauce, probably around ⅔-¾ cup.
  
• Top with ⅓ lasagna sheets.
  
• Top with ⅓ of remaining meat sauce. Dollop with ½ the dairy free ricotta cheese mixture. Sprinkle with ⅔ an 8oz bag of dairy free mozzarella cheese shreds.
• Repeat this process once more (lasagna sheets, meat sauce, ricotta, then dairy free mozzarella shreds).
• Top this layer with remaining ⅓ lasagna sheets. Pour over remaining meat sauce and spread evening over pasta. Sprinkle the top with remaining ⅔ bag of dairy free mozzarella shreds.
  

Bake the Lasagna

• Cover with aluminum foil. Bake for 20 minutes covered. Remove foil, bake an additional 10-15 minutes uncovered until lasagna is warm and bubbly. Enjoy!