Lasagna 100% Noodle-Free

image

I absolutely LOVE lasagna, at least I used to…I have tried to “cheat” and eat the traditional dish, but I pay for it dearly!  I had to figure out a way to capture the flavors of this much beloved dish.  There are many variations of this meal out there but I think this recipe has me pointed in the right direction, and I am thrilled!!  Unfortunately, this was not the MOST photogenic meal, but just had to share!

What you will need:

  • 3-4 zucchini (depending on size) skin on, sliced thin (I used a mandolin)
  • Salt
  • 2 Lbs Ground Beef(I used 85/15, 100% grass fed)
  • 2 tbsp ground pepper
  • 6 cloves of garlic crushed or chopped very fine
  • 2 roasted red peppers, diced
  • 1 onion, diced fine
  • 1.5 c. tomato paste
  • 8 oz tomato sauce
  • 1/4 c red wine
  • 4 tbsp fresh basil, chopped
  • 2 tbsp fresh oregano
  • 1 egg
  • 15 oz of Ricotta cheese
  • 4-5 tbs fresh parsley
  • 16 oz of frozen (organic) Spinach, thawed and drained well
  • 1 lb fresh mushrooms, I like them chopped fine
  • 16 oz fresh mozzarella cheese
  • 10 oz fresh grated parmesan cheese

Cook Temp 350 degrees

How it’s done:

  1. Line a 9×13 baking pan with parchment paper
  2. Slice zucchini (length wise) very thin with mandolin.  Sprinkle slices lightly with salt, set aside and let drain (this allows them to lose some of their water before cooking)
  3. Prepare meat sauce:  In a large pan cook beef and pepper for about 5 min.  Add in red pepper, garlic, and onion; cook and stir until meat is no longer pink.  Stir in tomato paste, sauce, wine, basil and oregano.  Bring to a boil, then reduce and let simmer for about 20 min.
  4. Preheat Oven now
  5. In a med bowl, mix together Ricotta, egg and parsley…combine well, and set aside.
  6. Slice mushrooms
  7. To assemble Lasagna:  Spread 1/2 of meat sauce on the bottom of baking pan.  Then layer 1/2 of the zucchini slices, 1/2 the ricotta mixture, ALL of the spinach and ALL of the mushrooms; Then 1/2 the mozzarella.  Repeat by layering the meat sauce, zucchini, ricotta, and mozzarella.  Spread parmesan evenly over the top and cover with more parchment paper.
  8. Bake for 45min to an hour (depending on thickness), then remove parchment paper cover and bake for an additional 15 min.  (I ended up turning on my broiler near the end of the 20 min to get desired color on cheese)
  9. Let stand for at least 5 min before serving

Fried Mozzarella

Image

You know, sometimes, there comes a day when you just want to fry some cheese.  When those days come along, I say go for it!

What you will need:

  • Olive Oil or Coconut oil
  • 8 oz Fresh Mozzarella (dried with a paper towel) and cut into bite size pieces
  • Salt
  • 3 eggs
  • Coconut Flour or All purpose Flour
  • Gluten Free Breadcrumbs or Panko Breadcrumbs
  • Optional additions: Homemade Marinara, fresh basil, fried bell peppers.

How it’s done:

  1. Dredge the mozzarella in flour, egg, and breadcrumbs (I like them really crunchy, so I do this step twice) Set them aside.
  2. Heat oil on medium in a pan.  Once oil is hot add the mozzarella and lightly brown all sides.  Takes about 2 min. 
  3. Serve immediately

Roasted Cauliflower with Whipped Goat Cheese

Image

Note:  We each ate our own SMALL head of Cauliflower.  I served this with Lamb Rib Chops…very simple dinner, but a VERY fancy presentation and very tasty! 

What you will need:

ROASTED CAULIFLOWER
2 1/2 cups dry white wine
1/3 cup olive oil
1/4 cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head of cauliflower, leaves removed

WHIPPED GOAT CHEESE AND ASSEMBLY
4 ounces fresh goat cheese
3 ounces cream cheese
3 ounces feta
1/3 cup heavy cream
2 tablespoons olive oil plus more for serving
Coarse sea salt (for serving)

How it’s Done:

ROASTED CAULIFLOWER
Preheat oven to 475°. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.
Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.

WHIPPED GOAT CHEESE

While cauliflower is roasting, blend goat cheese, cream cheese, feta, cream, and 2 tablespoons oil in a food processor until smooth; season with sea salt. Transfer whipped goat cheese to a serving bowl and drizzle with oil.
Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.

FROM: http://www.bonappetit.com