Did you know how simple and versatile grain-free lasagne can be?? There are several veggies I like to use as "noodles." They're hearty, layer well and each bring their own flavor and texture to the dish. I love them all, and I hope you enjoy discovering each of them in all their unique yumminess. And speaking of "versatile," this recipe also works great with ground beef, turkey or sausage, depending on what you're up for. Have fun with it!
*DAIRY-FREE RECIPE BELOW MAIN RECIPE
YIELD 4-6 servings
INGREDIENTS
3 to 4 medium-large zucchinis OR 1 large eggplant OR 6-8 cabbage leaves, depending on size (see notes below for “noodle” prep)
8 ounces mushrooms, sliced
2 cups fresh spinach
1 tablespoon dried minced onions
1 tablespoon minced garlic
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups ricotta cheese
4 eggs, beaten
4 cups of your favorite marinara sauce
3 cups Italian blend shredded cheese
1 pound ground meat (beef, turkey, or sausage)
INSTRUCTIONS
1. Prepare the "noodles" and set aside
2. Combine ricotta, eggs and 2 cups shredded cheese, and set aside in fridge
3. Brown meat and mushrooms on medium heat, then combine with 3 cups marinara, onions, garlic, basil, salt and pepper
4. Time to build! Spread half marinara meat sauce mixture (about 3 cups) on bottom of a large (3 qt) casserole dish. Layer half of the cabbage leaves/an even layer of zucchini or eggplant on next. Then spread 1 1/2-2 cups ricotta mixture on the "noodles." And layer on 2 cups fresh spinach.
5. Do it again: On top of the spinach, spread the rest of your marinara meat sauce, another layer of "noodles," and the remainder of your ricotta mixture
6. Now instead of another layer of spinach, spread on the last cup of marinara and then sprinkle the rest of your shredded cheese (1 cup) on top
7. Bake at 350F for 25-30 minutes
NOTES
Easy "noodle" prep (and I've gotta stress this - they don't need to be perfect)!
Zucchini: Cut 1/4" thick strips of zucchini, lengthwise. Try to keep similar thicknesses (again, it's okay if that's not perfect), but don't worry about making them super long. Long is cool, but the short ones work fine too.
Eggplant: Cut 1/4" thick rounds. Place in a colander in the sink, and salt liberally to draw out excess liquid. Allow to sit for about 30 minutes, then rinse and pat dry.
Cabbage: This is our favorite! Boil 6-8 cabbage leaves (depending on size) in enough water to cover them, for 4-6 minutes, or until tender, and pat dry. Trim off any extra thick stem bits. Set aside.
Dairy-Free Lasagna
Coming up with a delicious grain-free, dairy-free lasagna has been one of my favorite challenges. I won't lie, it was daunting (mostly because of my enduring love of all things cheesy), but I was determined. And this lasagna, my friends, is SO yummy. I can't wait for you to try it!
YIELD 4-6 servings
INGREDIENTS
3 to 4 medium-large zucchinis OR 1 large eggplant OR 6-8 cabbage leaves, depending on size (see notes below for “noodle” prep)
8 ounces mushrooms, sliced
2 cups fresh spinach
1 tablespoon dried minced onions
1 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon black pepper
1 cup cashew cream
4 eggs, beaten
4 cups your favorite marinara sauce
1 pound ground meat (beef, turkey, or sausage all work well)
4 tablespoons almond flour/meal
INSTRUCTIONS
1. Prepare the "noodles" and set aside.
2. Combine 1 cup cashew cream with 1 cup marinara and mix in eggs. Pop in fridge until needed.
3. Brown meat and mushrooms on medium heat, then combine with 3 cups marinara, onions, garlic, basil, salt and pepper
4. Time to build! Spread half marinara meat sauce mixture (about 3 cups) on bottom of a large (3 qt) casserole dish. Layer 3-4 cabbage leaves/an even layer of zucchini or eggplant on next. Then spread 1 1/2 cups red/cream sauce on the cabbage leaves. And layer on 2 cups fresh spinach.
5. Do it again: On top of the spinach, spread the rest of your marinara meat sauce, another layer of "noodles," and the remainder of your red/cream sauce.
6. Now instead of another layer of spinach, sprinkle about 4 tablespoons of almond flour/meal.
7. Bake at 350F for 25-30 minutes.
NOTES
Easy "noodle" prep (and I've gotta stress this - they don't need to be perfect)!
Zucchini: Cut 1/4" thick strips of zucchini, lengthwise. Try to keep similar thicknesses (again, it's okay if that's not perfect), but don't worry about making them super long. Long is cool, but the short ones work fine too.
Eggplant: Cut 1/4" thick rounds. Place in a colander in the sink, and salt liberally to draw out excess liquid. Allow to sit for about 30 minutes, then rinse and pat dry.
Cabbage: This is our favorite! Boil 6-8 cabbage leaves in enough water to cover them, for 4-6 minutes, or until tender, and pat dry. Trim off any extra thick stem bits. Set aside.