Carnivores Lasagna Food

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 | 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.

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.

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.

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.

VEGETARIAN LASAGNA (THAT MEAT EATERS WILL LOVE!)

Steps:

• For this recipe, you are essentially just creating the different elements for the lasagna and then layering them. There is a tomato sauce layer, a pasta layer, a béchamel sauce layer, and a cheese layer.
• Saute the garlic and onion in a large, wide bottomed saucepan.
• Meanwhile chop up your zucchini, mushrooms, and tofu, if using. Size is what you prefer. You can put them through a food processor if you are running short on time or better yet, pass this job to your lowly sous-chef.
• When the onions are nearly softened, add the chopped veggies (and tofu) to the saucepan.
• Once the vegetables are somewhat softened, add the tomato puree, bay leaf, oregano, dried basil, chili powder, salt and pepper. Taste as you go for your preference in saltiness and spiciness. Remember, ambitious guests can always add more spice at the table.
• Bring the tomato sauce to a simmer and then keep it aside on a very low heat.
• Now create the béchamel sauce. Melt the butter into a saucepan and then slowly add the flour, stirring constantly as you go.
• Once the butter and flour are blended, slowly add the milk, again stirring as you do.
• Now add the softened goat cheese to the mixture and stir until blended. Spice the sauce with salt, pepper, and nutmeg to taste. Lastly, let simmer until thickened. Add milk if it thickens too quickly (you want a gravy consistency).
• Now you are ready for assembly. Pour a spoonful of sauce onto the bottom of a large (9x13 inch) baking dish (glass or aluminum) to just cover the surface. Then add a layer of lasagna noodles, a layer of sauce, a layer of mozzarella, and then another layer of lasagna. For the next layer, add a thick layer of the goat cheese bechemal sauce. Continue layering, adding in fresh basil leaves as you like in the middle layers. Finish off with a layer of lasagna topped with mozzarella.
• Bake about 25 minutes in ? degree oven and serve to great delight.
• NOTE: For a more robust tomato sauce, you can use Alan Leonetti's marinara sauce recipe (Recipe #84217), especially if you've made it in advance and frozen it.
• NOTE: Variation With Ground Beef: To make a more traditional meat lasagna I follow the same recipe as above but I omit the tofu (of course!) and the goat cheese. I still use the mushroom and courgette/zucchini but I cut back on the amount. I brown the beef in a separate pan and then combine it in the layer of tomato and vegetable sauce. The addition of the courgette/zucchini and mushroom in with the meat it usually a welcome twist!