Lasagna Fusion

Who doesn’t love good lasagna, but some of us don’t want all the fat and carbohydrates? This lasagna is low in fat and has just little pasta for the pasta lovers with plenty of vegetables and just enough organic beef to satisfy those who love meat. For me, good lasagna is based on the sauce, whether you are making a vegetarian or meat lasagna the sauce is what makes it. I decided to make this lasagna partly vegetarian, partly meat and partly pasta, thus cutting down on the fats and carbs. First I start with a good sauce which consists of lean organic ground beef and combination of vegetables that will create a delicious sauce with a punch, if I am making this only for adults I love to add some hot chili peppers, that really makes it for me! Adding mushrooms and red peppers at the end and cooking it for only few minutes leaves the veggies slightly firm which only adds to the goodness of the sauce. For the cheese layer I wanted to cut back on the fat, but still have the creamy rich delicious taste, so I incorporated spinach, garlic, nutmeg and organic low fat ricotta cheese with an organic egg, the minced garlic creates a piquant taste, which goes perfectly with the meat sauce. Since I wanted a little pasta I used only 4 sheets for the entire lasagna.  For the topping I was looking for something light but not dry, by adding zucchini under the bocconcini, I didn’t have to use as much cheese, and still have perfectly finished lasagna.

This is truly an amazing meal for the entire family, for those of you that love pasta and cheese, this is a perfect solution.

Serves 6

 

Ingredients

1 tbsp. extra virgin olive oil
1 medium organic sweet onion, finely chopped
1 tbsp. organic GF sweet paprika • 2 tbsp. Organic GF dried oregano leaves
1 lb. organic lean ground beef
3 tbsp. organic tomato paste + 1 ½ cups water
1 organic celery stalk, finely diced
2 organic GF bay leaves • 1 tsp. sea salt
1 cup organic red pepper, sliced • 2 cups chopped mushrooms (your choice)
For the cheese layer ~ 6 oz. organic baby spinach • 15 oz. organic ricotta cheese • Pinch of organic GF ground nutmeg • 3 garlic cloves, minced or grated on microplaner
For the topping ~ 1 small organic yellow zucchini, skin on, thinly sliced • 3 medium size bocconcini thinly sliced (approx. 6 oz.)
4 strips of cooked GF lasagna pasta (cook al dente = firm to bite)

Instructions

Preheat oven to 400 F
Add olive oil and onions into a large sauce pan and sauté for 5 minutes until soft, add paprika and oregano and stir, then add ground beef and cook until slightly brown
Add tomatoes, tomato paste, water and celery and simmer covered for 20 minutes, then add balance of ingredients and simmer for 5 more minutes
For the cheese layer ~ combine all ingredients
To construct lasagna ~ add layers as follows ~ 1 cup meat sauce ~ cheese layer ~ 1 cup meat sauce ~ pasta ~ balance of meat sauce ~ zucchini and top with sliced bocconcini, bake for 35 - 40 minutes or until slightly golden. Let the lasagna sit for 20 minutes before cutting


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