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looks & smells like Lasagna so it's Lasagna


Today while I was dropping my baby bird off at school I asked her what she wanted me to make for dinner. I already knew her answer.... "Your should be famous meatballs and spaghetti". HEY! How many people have kids that eat paleo spaghetti and meatballs and think they should be world famous? ME? Yup! ME! I have the coolest little human in the world.

BUT!!!!

I didn't want to make that. Don't get me wrong.. I love a good meatball, but Flippin' A, man! I am so over eating them. Well, at least this week I am. I can't resist a good meatball for that long. So this is when I think "what the freak is in that freezer of mine?" grass-fed beef, pastured pork sausage, then I have some rice lasagna noodles.....

I can make lasagna! so here it goes. Pay attention because this was time consuming. Easy like your mom (your mom joke.. anyone?) but time consuming for sure.

start with the sauce. This needs to cook for at least an hour or more. So start here!

Ingredients:

two big things of strained tomatoes (organic or die)

4-6-8 (whatever you want here) crushed garlic cloves

olive oil

salt

glug of honey

heat up about 4 Tbsp of good olive oil with all the crushed cloves of garlic. Once the garlic is fragrant, add the rest of the ingredients. Simmer for all the hours you want and stir occasionally so it doesn't burn.

Slice eggplant and put on a cooling rack and sprinkle with salt. I call this sweating it out. But my totally awesome French Canadian friend, Marian, says in french it translates to "slay the eggplant". So slay that delicious bastard of an eggplant! Show it who is boss.

heat oven to 375

While sauce cooks I combined a package of italian sausage, that I took out of it's skin and combined with a pound of grass-fed beef. Browned it down with some salt and a handful of fresh chopped parsley. Put it to the side.

Cook lasagna noodles.

Now slice some big portobello mushroom caps. Place on a parchment lined baking sheet, drizzle with a little olive oil and salt.

in another parchment lined sheet add the eggplant and add olive oil and sprinkle with salt.

Put in the oven until it's done. Sorry, I don't look at the clock often but I read the new Boden catalog and washed some dishes so let's say 15-20 minutes?

Open a container of baby spinach.

Now we assemble!

Cover the base of your baking dish (I have an enameled lasagna pan from that awesome french company) with some sauce

Layer of noodles

Layer of all the meats

Top with lots of spinach straight from your package

Add a layer of sauce

Layer of noodles

Top with eggplant then mushrooms

Cover with sauce

Bake for about 30 to 35 minutes

Sprinkle with fresh chopped parsley

This comes out hot as all get out. So give it some time. Slice and eat.


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©2017 Natalie Semmelmann

 

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