Classic Lasagne

*vegan option*
9x13 glass baking pan
Serves 8 - 10
Instant Pot can be used for cooking sauce. Optional
Preheat oven to 350 degrees
To assemble: 30 minutes
Baking Time: 35 minutes


Ingredients:

  • 1 lb. grass fed ground beef and 1 lb. local pastured pork sausage (optional)

  • *meatless version- portabella or other type of mushrooms sautéed or roasted

– Noodles –

  • 1 box Jovial brown rice lasagne noodles, cook as directed

  • *For low carb version: 6 small zucchini or 2 large eggplant, sliced 1/16” salted. Set

  • out on paper towels or flour sack cloth for 30 minutes to allow veggies to sweat.

– Cheese Filling –

  • 1 container full fat ricotta cheese. I prefer sheepʼs milk

  • 1 pastured egg

  • 1 cup mozzerella shredded (or other cheese of your choice)

  • 1/2 cup fresh herbs (optional)

*vegan version - use a soft form of vegan cheese such as cashew.

– Sauce –

  • 1 Tbsp olive oil

  • 1 large yellow onion, chopped

  • 4 garlic cloves, stemmed and minced (use fresh, whenever possible)

  • 1 tsp. sea salt

  • 1 tsp. pepper

  • 2 tsp. Italian seasoning

  • 1 bay leaf

  • Additional herbs..fresh parsley & basil, chopped

  • 2 large jars marinara or pasta sauce of choice. OR, 2- 28 oz. large cans Muir Glen

  • Fire roasted tomatoes (chopped or puréed)

  • 1 small can of tomato paste (I prefer Muir Glen)

  • 1/2 cup red wine (optional)

  • 4 cups fresh baby spinach

  • 8 ozs. mozzarella cheese, shredded (I prefer using a buffalo mozzarella)

  • 4 ozs. manchengo or pecorino, grated

Additional veggies of choice (optional)

 

Additional Layers:

If you are pressed for time you can Cover and cook it on the stove for an additional eight minutes, stirring occasionally.

 

​Noodles:

If you are using zucchini or eggplant you will want to salt the slices and allow to drain on paper towels for approximately 20 minutes to get excess liquid out. If using Jovial noodles, cook as directed and drain. Set aside but not on top of each other...otherwise you may end up with a sticky ball of unusable noodles.

 

Directions:

 

  1. In large dutch oven or Instant Pot, saute meat in olive oil until beginning to brown, approx. 8 minutes. *If you are using your IP~ DO NOT put lid on and leave. If you are sautéing, leave lid off and saute (just as you would on the stove).

  2. Add onion, garlic and other dried seasonings to meat mixture and cook, stirring frequently for an additional 5 minutes.

  3. At this point, add paste and stir until well combined (turn IP off)

  4. Add tomatoes and red wine and stir.

  5. On stove: Turn down to simmer and allow to simmer while preparing remainder of dish.

  6. If using IP, secure lid and cook on high pressure for 10 minutes.

  7. Layer beginning with sauce, then noodles, then ricotta mixture, all of spinach (evenly spread out) Top with sauce, remaining cheese and herbs.

  8. Bake for 30-40 minutes on 350

  9. Remove from oven and allow to cool for at least 15 minutes before topping with remainder of fresh herbs and serve.

 

*HINT* It's better the next day!

 

In small bowl blend one large container sheep‘s milk ricotta cheese and two pastured eggs. Add 1 teaspoon sea salt and pepper.

*If using eggplant, try adding 1/2 tsp. ceylon cinnamon to sauce and additional

fresh basil....YUM