Grain Free Lasagna

Grain Free Lasagna

I am SUPER excited about how this recipe turned out! It solidifies my love of cauliflower. Please try it and let me know what you think. So this idea popped into my head last week after I saw the head of cauliflower in my fridge. I wanted to show you guys how easy it is to make delicious cauliflower mashers.  It's an easy way to incorporate cruciferous veggies into your diet which are fantastic for liver support. I recommend 1 cup of cruciferous, raw or cooked, into your diet each day if possible. That means getting in your broccoli, cauliflower, kale, brussels, and collard greens. Once I made the mashers, I saw I had all the fixings for lasagna. I thought, what if I use the mashers are a sort of ricotta in my lasagna! Thanks to Cappellos, you can now make really great, grain-free, gluten-free lasagna whenever you want. They make different pastas like lasagna sheets, fettuccine, and gnocchi out of almond flour. 

Here's what you need

casserole pan

saute pan

sauce pan or steamer

1 head of cauliflower

16 oz button mushrooms, de-stemmed, cleaned, sliced

1 lb Laura's Lean grass-fed ground beef

1 jar tomato basil sauce (I love Thrive Market's brand)

1/2 large red onion, diced

1 package Cappello's lasagna sheets

1 tsp garlic powder

1 tsp sea salt + more to taste

1 TBS grass-fed butter

Wash and dry the cauliflower. Cut into florets and steam until tender. It should fall apart easily. Once it's steamed, saute out any excess water. Add butter and pinch of salt. Using an immersion blender, blend until very smooth. Set aside.

Heat a saute pan. Add olive oil and diced onions. Add pinch of salt. Saute until translucent. Add mushrooms, teaspoon of garlic powder, and pinch more salt. Saute until tender. Set aside in a small bowl.

Add a bit more olive oil to saute pan. Add ground beef, few pinches of salt and saute until no longer pink. Add in the jar of tomato sauce and combine. Taste for seasoning. Add salt if necessary.  Set aside meat sauce. Preheat oven to 350.

Ok! Time to layer the lasagna. Place a thin layer of sauce on the bottom of the casserole dish. Then add a layer of lasagna sheets. Then add a layer of cauliflower mashers, mushrooms, and then meat sauce. Now, another layer of lasagna sheets. Continue until you use up all of your ingredients. If you do dairy, you can sprinkle some shredded Parmesan on top and bake for approximately 40 minutes at 350 degrees. Let cool slightly, cut, and enjoy!

 

 

 

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