Thursday, November 7, 2013

My Lasagna

My Lasagna Recipe
I've been researching food/nutrition in my spare time for the past 2 years or so. I have two boys under 4, so my spare time is elusive. But I've learned quite a bit and I've come to realize that I don't really fall under one of those lifestyle diets. Ya know, vegan, vegetarian, paleo/primal, etc. The closest thing I can come up with is "nourishing" or "c-r-a-p free." As I was typing this intro I realized I just need to make another post about all that. Ha!
So this is a lasagna recipe that's not paleo, or vegan or any of that, it's just c-r-a-p free food. It seems like everything is subjective these days, so MY definition of free food might be different than yours. Feel free to make changes to this recipe to your dietary liking.
My Lasagna Recipe
  • 1 lb organic grass fed ground beef
  • 1/2c fresh chopped parsley
  • 1 medium chopped onion
  • 1 box brown rice lasagna noodles
  • 2 cups raw mozzarella cheese
  • 2 small/medium zucchini, chopped
  • 10 oz baby bella mushrooms, chopped
  • 4 cups spinach
  • 28 oz jar spaghetti sauce
  • 1 tsp organic Italian seasoning
  • Himalayan salt
  • bacon fat
  • Sustainable red palm oil
  1. Pre-heat oven to 350F, fill large stock pot with water and cook lasagna noodles as directed. I usually undercook them and lay them out on wax paper until I assemble the lasagna
  2. Add 3 TBL Red Palm oil to a saute pan, once heated up add chopped zucchini. Once the zucchini starts to soften add 1 tsp Italian seasoning and chopped mushroom. Once mushroom starts to soften add spinach and cook everything until spinach is wilted. Pour veggies in a bowl and set aside.
  3. Brown ground beef in saute pan with a couple shakes of pink salt, remove beef with slotted spoon and most of the beef fat (leave about 2 TBL) then saute the chopped onion in remaining fat. Return the beef to the pan and add the chopped parsley. Mix in 3/4 of the jar of spaghetti sauce. Turn off heat and get ready for assembly!
  4. Add just enough of the meat mixture to mostly cover the bottom of your lasagna pan then add 3 lasagna noodles. Then spread half of the vegetable mixture on top of the noodles followed by half of the remaining meat mixture. Add a cup of mozzarella cheese on top of the meat. Lay down 3 more lasagna noodles, the rest of the vegetables, the rest of the meat and the rest of the cheese. Top it off with 3 more lasagna noodles and the rest of the spaghetti sauce.
  5. Cook that bad boy for about 30-40 minutes. I'm working on paying closer attention to cook times but...2 boys under 4.
I bet you'd like to see a picture of this all assembled and cooked and looking gloriously scrumptious. Well, I don't have one to show you, yet. The male folk in this house tend to want to eat when it's ready, so I don't always get to snap a picture before we get started. Real life happens a lot. I ~do~ have a picture of the veggie mixture because it was waving to me all excited about it's purpose, so I snapped a picture.


I made this lasagna recipe last night for our dinner with my mother in law. I didn't really create it in order to share it, but then I Instagramed those veggies up there and they started getting all these fans who wanted the recipe...so I typed it out just now. And there you have it. Is that how other blog posts and recipes are born?
So anyway, leave out the cheese if you don't do dairy.  Don't chop the zucchini and slice it long ways and use as lasagna noodles instead of the rice noodles if you don't do any grains at all ever. Or do something else to make it more to your liking!

We rather enjoyed it and are looking forward to the leftovers tonight. Maybe I can get a fancy pants picture of the leftovers before our plates are cleaned....

No comments:

Post a Comment