Monday, September 20, 2010
Celebration Lasagna
To celebrate the end of the eight week nutrition challenge, I decided to prepare a special meal. I wanted to make something delicious and satisfying but still within the bounds of primal, low-carb, paleo-ish nutrition. Lately, I have dreamed [literally] of oatmeal and english muffins so I toyed with treating myself to some grains! I even briefly considered having a real dessert made with lots of refined sugar, but quickly decided that was not what I wanted. Recently, while reviewing the Everyday Paleo blog, I stumbled across a recipe for lasagna. That was it! Lasagna! Even without the pasta, it is a rich, luxurious meal.
Here's the link to the Everyday Paleo Lasagna recipe if you want to check it out. I opted not to go with this version since it is strict paleo, without any dairy, and I wanted cheese in my Celebration Lasagna.
Celebration Lasagna
Ingredients:
2 lbs grass-fed ground beef
1 jar of organic, gluten-free, sugar-free pasta sauce
4 medium zucchini
fresh baby spinach
small package of sliced mushrooms
olive oil
sea salt
cracked black pepper
1 cup cottage cheese
1 egg
1/2 cup of shredded mozzarella cheese
Pre-heat oven to 425.
Slice the zucchini length-wise, using a mandoline, to about an 1/8" thick. Place the sliced zucchini in a zip-loc bag with a little olive oil, sea salt, and cracked black pepper. Toss, shake, and smush the zucchini around in the bag until all pieces are coated. Place the zucchini on a baking sheet and roast for 15-20 minutes, or until the zucchini starts to turn a little brown.
While the zucchini is roasting, brown the ground beef. Add the pasta sauce and mushrooms. Bring to a simmer and cook for a few minutes until heated through and most of the liquid has reduced.
In a separate bowl, combine 1 cup of cottage cheese with 1 egg, salt and pepper.
Reduce the oven to 375 degrees.
Line the bottom of a 13x9 baking dish with the roasted zucchini. Next layer with fresh spinach leaves. Top this layer with 1/2 of the ground beef mixture. (If the ground beef mixture is "soupy" don't add the liquid to the lasagna or you will have soupy lasagna). Dot the ground beef with 1/2 of the cottage cheese mixture. Repeat these layers and finish with the 1/2 cup of shredded mozzarella.
Bake at 375 degrees for 30 minutes or until bubbly and heated through.
Labels:
Fabulous by Fifty,
Food,
Low Carb,
Primal
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