Carnivores Lasagna Food

THE BEST VEGETARIAN LASAGNA RECIPE EVER

Steps:

• Add the olive oil to a large pan over medium heat. When hot, add the onion, bell pepper, and Italian seasoning. Cook, stirring occasionally, until the onions are soft and translucent and the pepper is tender, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute.
• Add the tomatoes, tomato paste, honey or sugar, salt, and pepper. If you're using whole tomatoes, break up the tomatoes with a spoon. To save time, I will sometimes give whole tomatoes a quick spin in the blender to break them down a bit, then add them to the pot. (This is also a good method if you're serving people who don't like tomato chunks in their sauce).
• Continue to cook, stirring occasionally, over medium heat, until the sauce comes to a boil. Turn the heat to low, partially cover, and simmer for 30 minutes.
• Add the parsley, then remove from the heat.
• Heat the oven to 375 degrees Fahrenheit.
• Grab a 9-inch by 13-inch baking pan. Smear a little of the sauce on the bottom of the pan. Add a single layer of pasta, breaking to fit as needed. Using a couple of spoons (one to scoop and one to scrape it off), plop half the ricotta all over the noodles in little mounds. Top with 1/3 of the remaining sauce. Sprinkle on half of the mozzarella.
• Repeat with a layer of pasta, then the rest of the ricotta, then another third of the sauce, then the remaining mozzarella.
• Add a last layer of pasta and spread the remaining sauce over the top. Sprinkle with Parmesan.
• Bake until bubbly and melty and the pasta is tender, about 45 minutes. If the top begins to get brown, cover with foil during the last 10 minutes or so of baking.
• Remove from oven and let rest for 5-10 minutes. Cut into squares and serve.
• Keeps refrigerated covered or in an airtight container for about 3 days. It also keeps frozen for several months. I have also frozen single-portion leftovers in individual freezer bags for quick and easy lunches.

LASAGNA

Steps:

• Heat the olive oil and sauté the chopped onion over moderately low heat until softened and translucent, about 6-7 minutes. Add the garlic and sauté for a minute, then add the tomatoes and herbs. Simmer for about 30 minutes, adding a little white wine or tomato juice if it looks too thick.
• While the sauce is cooking, make the meat layer. Heat the tablespoon of olive oil in a separate skillet and sauté the Smart Ground for 3 minutes. Add the Italian sausage pieces, and sauté for another 2 minutes.
• While the sauce is cooking, steam the spinach for 3-4 minutes. Squeeze out all the green juice (saving it, of course, for stock), chop it, and set aside on a triple layer of paper towels to cool.
• Get a large mixing bowl, break in the eggs and beat them with a whisk. Add the ricotta, parmesan, mozzarella, chopped spinach, nutmeg, salt and pepper, and mix well.
• Preheat the oven to 375°F. Now, you get to be an architect! Lightly coat a large, deep 9 x 13-inch baking dish with olive oil or non-stick cooking spray. Ladle in about a cup of the hot sauce.
• Add a layer of lasagna noodles. Cover with about ⅓ of the ricotta mixture (or ½ of it if you are only making three layers instead of four), and then sprinkle with either ⅓ or ½ of the Smart Ground and Italian sausage. Sprinkle some of the mozzarella over the Smart Ground and Italian sausage, and then ladle sauce over the top.
• Repeat step 6 at least once more (or twice if you have enough sauce remaining).
• For your last layer, end with the lasagna noodles and cover with all the remaining sauce. Cover tightly with foil and bake for 45 minutes.
• When the timer goes off, remove the foil, add the remaining mozzarella, and put the dish back in the oven for another 15-20 minutes.
• Take the lasagna out of the oven and let it rest for at least ten to fifteen minutes before you try to cut it into portions. Make a salad and have a lovely glass of Cabernet or Chianti Classico while you smell the aroma and anticipate how delightful it will taste.

KETO LASAGNA

Steps:

• Line a baking sheet or 9x13" pan with parchment paper.
• Mix softened cream cheese, shredded mozzarella cheese, Parmesan cheese, eggs, and garlic in a mixing bowl until egg is throughly mixed in.
• Spread this mixture onto the parchment paper evenly, making a large rectangle.
• Bake for 20 minutes, until edges start to turn golden. Remove from oven and allow to cool to room temperature
• As the noodles bake and cool, brown the ground beef. After browning, add in red sauce or pesto.
• Mix the cottage cheese, garlic, and Italian seasoning together.
• Spray a loaf pan with cooking spray, or grease with butter.
• Cut 'noodle' across into 3 loaf-pan-sized noodles.
• Place a noodle rectangle on the bottom of the loaf pan, then top with 1/3 the meat mixture and 1/3 the cottage cheese mixture.
• Repeat the noodle-meat-cheese pattern, ending in cottage cheese. Top the last layer of cottage cheese with the 1/2 cup shredded mozzarella cheese.
• Bake, on a cookie sheet as this tends to spill over, for 35 minutes at 375*F.

EASY SKILLET LASAGNA

Steps:

• Add the sausage to the skillet, and cook over medium heat, 5 minutes. Breaking into small pieces.
• Add the chopped onion and carrot, cooking until the sausage is cooked through and the onion is softened.
• Add the garlic and cook 30 seconds longer.
• Remove from heat and transfer the sausage to a paper towel lined plate to drain.
• Preheat the oven to 350 degrees.
• Whisk the ricotta in a large bowl with the egg, a pinch of salt and pepper, and the GirlCarnivore Over Easy blend.
• In the now empty skillet, spoon a little marinara saue into the pan to coat.
• Add a layer of the no-boil lasagna noodles.
• Top with a few mushrooms and handful of spinach.
• Dollop the ricotta over top and spread with the back of a spoon or spatula.
• Add a heafty portion of the ground sausage mixture evenly over everything.
• Spoon marinara over the meat layer.
• Repeat the steps with the next layer of noodles until the pan is full.
• Top with a layer of marinara and place the mozzarella evenly over top.
• Transfer the skillet into the oven and allow to cook for 30 minutes, until the pasta is softened and the cheese is melted.
• Remove from the oven and allow to cool for 5 minutes before serving.
• Garnish with freshly chopped basil and a sprinkle of parmesan cheese if desired before slicing to serve.

CARNIVORE'S LASAGNA

Steps:

• Preheat oven to 350°F.
• In a heavy pan, heat the olive oil over medium heat. Add the onion, garlic, half of the ground meat, and the Italian sausage. Brown for 10 minutes.
• Drain the meat mixture, if needed. Add the tomato sauce, brown sugar, 1 tablespoon parsley, and 1/2 teaspoon each of the fennel seed, basil, thyme, oregano, black pepper and salt. Gently stir, cover, and let simmer over low heat for 1 hour.
• While the sauce is cooking, prepare the meatballs, ricotta cheese mixture, and lasagna noodles. First, beat 1 egg in a large bowl. Add the oatmeal, 1/2 cup of Parmasan, and the rest of the ground meat, black pepper, fennel seed, basil, thyme, oregano, and salt. Combine well.
• Roll the meat into balls that are about 1 inch in diameter. Place them on a sprayed pan and bake for 20 minutes, turning the meatballs over halfway through the cooking time.
• Put the ricotta cheese in another bowl. Add the other egg, nutmeg, and rest of parsley. Combine well and set aside.
• Now just soak the lasagna noodles in a large pan filled with very hot water for at least 15 minutes.
• Once the sauce is cooked, construct the lasagna in a deep 9x3-inch pan. First, spread 2 cups of the sauce on the bottom of the pan. Lay 6 noodles down. Spread half of the ricotta over the noodles, then sprinkle that with 1/3 of the mozzeralla and parmasan. Top that with half of the pepperoni.
• Make another layer in the same way, starting with 2 cups of sauce. After that, lay down the rest of the lasagna noodles on top.
• Mix in the cooked meatballs with the rest of the sauce, and spread on top of the lasagna. Top with rest of cheese.
• Cover with foil, and bake at 350F for 25 minutes. Remove the foil, then bake for 25 minutes. Remove, then let cool for at least 15 minutes before serving.

KETO LASAGNA | MADE WITH REAL LASAGNA NOODLES!

Steps:

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
• In a microwave safe bowl, add your cream cheese, mozzarella cheese, and parmesan cheese, and microwave in 30 second spurts, until the cheese has mostly melted. Add the eggs and whisk together, until a smooth batter remains.
• Transfer the batter onto the lined sheet and bake for 15 minutes, until the edges are firm. Remove at let cool.
• In a non-stick pan, add some oil on medium heat. Once hot, add the onions and garlic and saute for 5 minutes. Add the ground beef and mix for 3 minutes, before adding the marinara sauce. Continue cooking for a further 5 minutes. Remove from the heat.
• Start assembling the lasagna. In an 8 x 8-inch pan, cover it completely with tin foil. Slice the keto lasagna sheets into 6 even pieces. Place two pieces on the bottom of the pan, followed by a 1/2 cup ricotta cheese, a third of the vegetarian bolognese sauce, and a 1/2 cup of the mozzarella cheese. Repeat the process until the entire lasagna is assembled.
• Place the assembled into the oven and bake for 30-35 minutes, or until the tops are golden brown and the sauce is bubbling. Remove from the oven and let cool for 5 minutes, before serving.