Kara,I make a "lasagna" using zuchinni instead of pasta. Of course it's gluten and dairy free, but honestly, it's sooooo good. Typically, I don't make a full pan of this, I usually do a lb of turkey and a lb of Italian chicken sausage and adjust the other ingredients to taste.Lasagna2 lbs grass fed ground beef1lb mild Italian sausage (I used Sicilian chicken sausage from Trader Joe’s)1 red onion diced4 cloves crushed garlic2 tbsp dried oregano2 tbsp dried basil1/2 tsp cayenne pepper1/2 tsp sea salt2 tbsp olive oil1 28 ounce can of diced tomatoes drained1 small can of tomato paste1cup organic black olives sliced6 zucchinis thinly sliced(I used my mandolin slicer).In a large soup pot saute onions and garlic in the olive oil for about 3 minutes. Add ground beef and sausage and brown. Season meat mixture with all dry ingredients and add drained diced tomatoes and tomato paste and mix well. In a big lasagna baking dish place a layer of sliced zucchini and then ladle on a thick layer of the meat mixture and top with the sliced black olives. Top meat and olive layer with another layer of sliced zucchini and top with a final layer of the remaining meat mixture. Cover tightly with aluminum foil and back at 350 for 30 min. Let sit for 10 min before serving.
i just posted the recipe for greek style meatzza over yonder... http://contenttobee.blogspot.com/
Skip and I love this! It would be amazing with some sweet potato fries on the side or even just some torn whole grain bread with some real butter (all in moderation).http://www.foodnetwork.com/recipes/bobby-flay/vegetable-meatloaf-with-balsamic-glaze-recipe/index.html
I love this! So healthy!Homeowner insurance coverage
Post a Comment