Lasagna
2 lbs grass fed ground beef
1lb
mild Italian sausage (I used Sicilian chicken sausage from Trader
Joe’s)
1 red onion diced
4 cloves crushed garlic
2
tbsp dried oregano
2 tbsp dried basil
1/2 tsp cayenne pepper
1/2
tsp sea salt
2 tbsp olive oil
1 28 ounce can of diced
tomatoes drained
1 small can of tomato paste
1cup organic
black olives sliced
6 zucchinis thinly sliced(I used my slicer
blade in the food processor for thin, even zucchini rounds – for more
“lasagna” like noodles slice lengthwise with a 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.
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