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Grain-Free Lasagna

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Recipes posted a year ago:

Just because we are grain-free doesn’t mean we can’t enjoy lasagna! Using chard instead of noodles works out beautifully in this recipe and in my opinion adds a much better flavor to the dish.

Gather Up:

For meat mixture:

  • 1 lb of pork sausage (ours came from a local farm)
  • 1 lb of grass-feed beef
  • 2 cloves of garlic, chopped
  • 1 small onion, chopped
  • 1 tablespoon of coconut oil
  • 1 jar diced tomatoes, drained (I used some I had canned)
  • 1 cup tomato sauce
  • 2 tbsp red wine vinegar
  • 2 tbsp Italian seasoning
  • 2 tsp paprika
  • 1 tsp black pepper
  • pinch of sea salt

For “noodle” mixture:

  • 1 bunch of chard and/or kale
  • 1 tbsp coconut oil
  • 1 clove of garlic, chopped
  • 1/2 to 3/4 cup Fontina cheese, shredded
  • 1/2 to 3/4 cup  mozzarella cheese, shredded
  • 2 tbsp fresh basil, chopped
  • pinch each of black pepper and sea salt

Preheat oven to 350 degrees.

For the meat base, place one tbsp of coconut oil in a skillet and heat on low.  Throw in the garlic and onion and saute’ for about 2 minutes.  Place the sausage and beef in the skillet and cook.  You can also place a lid over the skillet so that it will cook faster.  Once cooked, drain out the liquid and stir in the spices.  Add in the red wine vinegar, tomatoes, and tomato sauce. Let simmer for about 15 minutes.

For the “noodle” mixture, heat coconut oil on low in a skillet.  Toss in the chopped garlic and saute’ for a couple of minutes. Rinse chard and squeeze out any moisture, chop into bite-size pieces or a little larger.  Add chard to the skillet until wilted.  Remove from pan and put into a bowl, add the salt, pepper, and basil.  Mix in HALF of the cheese with the chard mixture.

In a 13 x 9 pan, spread in half of the meat mixture.  Layer the chard mixture on top of that, then spread the other half of the meat mixture on top of the chard.  Sprinkle with the leftover cheese.

Place tin foil over the pan and bake for 30 minutes.  Remove tin foil and let cook a couple of minutes longer.  Enjoy the yumminess!!


Grain-Free Lasagna
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 8
Ingredients
For meat mixture:
  • 1 lb of pork sausage (ours came from a local farm)
  • 1 lb of grass-feed beef
  • 2 cloves of garlic, chopped
  • 1 small onion, chopped
  • 1 tablespoon of coconut oil
  • 1 jar diced tomatoes, drained (I used some I had canned)
  • 1 cup tomato sauce
  • 2 tbsp red wine vinegar
  • 2 tbsp Italian seasoning
  • 2 tsp paprika
  • 1 tsp black pepper
  • pinch of sea salt
For “noodle” mixture:
  • 1 bunch of chard and/or kale
  • 1 tbsp coconut oil
  • 1 clove of garlic, chopped
  • ½ to ¾ cup Fontina cheese, shredded
  • ½ to ¾ cup mozzarella cheese, shredded
  • 2 tbsp fresh basil, chopped
  • pinch each of black pepper and sea salt
Instructions
  1. Preheat oven to 350 degrees.
  2. For the meat base, place one tbsp of coconut oil in a skillet and heat on low. Throw in the garlic and onion and saute’ for about 2 minutes.
  3. Place the sausage and beef in the skillet and cook. You can also place a lid over the skillet so that it will cook faster.
  4. Once cooked, drain out the liquid and stir in the spices. Add in the red wine vinegar, tomatoes, and tomato sauce. Let simmer for about 15 minutes.
  5. For the “noodle” mixture, heat coconut oil on low in a skillet. Toss in the chopped garlic and saute’ for a couple of minutes.
  6. Rinse chard and squeeze out any moisture, chop into bite-size pieces or a little larger. Add chard to the skillet until wilted.
  7. Remove from pan and put into a bowl, add the salt, pepper, and basil.
  8. Mix in HALF of the cheese with the chard mixture.
  9. In a 13 x 9 pan, spread in half of the meat mixture. Layer the chard mixture on top of that, then spread the other half of the meat mixture on top of the chard. Sprinkle with the leftover cheese.
  10. Place tin foil over the pan and bake for 30 minutes. Remove tin foil and let cook a couple of minutes longer.
  11. Enjoy the yumminess!