by Helen Mitri, photo courtesy of Paul Beauchamp, A Nicefield Moment Photography
I could benefit from tasty beef in our lasagna, but the carbs…. I can do without!!
If your ditching the carbs these days or at least trying, like I am, this is a recipe you may want to try. It contains an abundance of fresh vegetables and just a good amount of quality red meat.
Here is what you will need:
1 pound of extra lean ground sirloin beef
2 jars of organic pasta sauce
2 tbs of olive oil or coconut oil
1 tsp of each of the following seasonings…
1/2 tsp Black pepper
3 cloves of fresh garlic
1 cup of each of the following vegetables (preferably organic) and diced.
Zucchini green or yellow
So why every colored pepper of the rainbow?? Because color in your food makes it more appetizing. Remember that we eat with our eyes first!!
1 green cabbage
Shredded mozzarella cheese
Fresh grated Parmesan cheese
Let’s get started….
First cut your cabbage into four equal parts and place in boiling water for approximately 10-15 minutes. Remove from heat and drain.
Begin cooking your beef in oil and add all the seasonings in with the beef on medium heat. Next add onions, fresh garlic and mushrooms and cook for five minutes. Stir frequently and adjust heat as needed.
Then add all the other vegetables into the mix and cook for approximately 7 minutes. Add the two jars of organic pasta sauce into the mixture, cover and simmer for 30 minutes at medium/low heat.
In a long rectangular pan coat bottom with one tbs of olive oil or sauce from your pot and place your cabbage slices into the pan as you would with long pasta. Begin your first layer by removing sauce from pot and placing it over the layer of cabbage and repeat process three times or until pan is full.
Cook at 350 degrees for approximately 45 minutes. Add cheese to the top and cook for an additional 5-7 minutes it until cheese is melted.
In photo lasagna is served with a side spinach salad and three mini scoops of light Ricotta cheese.