Sunday, February 12, 2012

Grain-Free Lasagna

This recipe was designed in honor of my six-year-old, who missed some familiar favorites when we started our season of eating sugar-free/grain-free.   It includes enough kale, sulphur-rich vegetables, and bright colors to satisfy Dr Terry Wahl, although it would need a little modification (It contains soft cheeses and eggs) to be Paleo or GAPS friendly.

Grain-Free Lasagna
  • kale
  • 2 medium zucchini or yellow squash, quartered and slice
  • 1/4 c butter
  • 4 ounces sliced mushrooms
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 3/4 teaspoon fennel
  • 3/4 teaspoon black pepper
  • 2 teaspoons basil
  • 2 teaspoons oregano
  • 4 medium tomatoes, chopped (with juices retained)
  • 15 ounces ricotta cheese
  • 1/4 c Parmesan
  • 3 eggs, beaten
  • 1 pound log of mozzarella, sliced length-wise
Preheat oven to 350 degrees Fahrenheit.

Select enough kale to cover a 9" x 13" baking dish twice over.  For me, that's about 10 leaves, but there are large variations in the size of kale leaves.  Remove the large center stalk and discard or compost.  (Don't put it into the stock pot.)  Cover with boiling water and cook until softened, ranging from 5 to 20 minutes depending on preferences.  Drain without retaining the cooking water, and set aside.

Meanwhile saute the squash, mushrooms, onion, and garlic in butter for about 5 minutes.  Add ground beef and cook for 10 minutes or until done, stirring occasionally.  Drain.  (We usually retain all of that good fat for use on our eggs at breakfast the next day.)  Add seasonings and tomatoes.  Simmer, uncovered, until flavors have blended.

Mix cheeses and eggs until well-blended.

Layer half of the kale, 1/3 of the mozzarella, half of the meat sauce, and half of the ricotta sauce.  Repeat layers.  Top with the remaining mozzarella.

Bake 30 to 35 minutes, until heated through.  Serves 4 adults

Inspiration from Kraft recipes and Hunts.  Linked to Sunday School at Butter Believer, Monday Mania at The Healthy Home Economist, Fat Tuesday at Real Food Forager, Traditional Tuesdays at Cooking Traditional Foods, Real Food Wednesdays at Kelly the Kitchen Kop, Healthy 2Day Wednesdays at Day2Day Joys, Whole Food Wednesdays on Beyond the Peel, Pennywise Platter Thursday at Nourishing Gourmet, Full Plate Thursday at Miz Helen's Country Cottage, Living Well at Common Sense Homesteading, Freaky Friday at Real Food Freaks, Friday Favorites at Simply Sweet Home, Fight Back Fridays at Food Renegade, Friday Food Flicks at Traditional Foods, and Simple Lives Thursday at Gnowfglins.

4 comments:

  1. This looks delicious and just full of flavor, we would really enjoy it!
    Thank you so much for sharing with Full Plate Thursday and have a fabulous week.
    Come Back Soon!
    Miz Helen

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  2. Yummy!
    This looks delicious!
    This could easily be modified to fit Paleo so I can make it. Thanks for sharing this on the Living Well Blog..

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  3. Such creative adaptations - great job! Thanks for linking up to Healthy 2Day Wednesday; come back this Wednesday to see if you were featured!

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