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!!
- 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!
Purely Primal 
Hey folks,
I made this for four people yesterday when a couple of friends came over. Maybe it was just because it was the first time I made it, but the prep and clean up was a big time commitment. Everyone really liked it though and went back for seconds.
I’ll have to try this again and see if I can clearly define the kale layer and the meat layers above and below. I feel like a 13×9 pan is too big and a 11×8 1/2 pan would be better. I also feel like I need to use more kale, even though it seemed like I had plenty.
P.S. I love the call for fontina. It was perfect for this!
Funny that you comment on tonight as I just made this tonight as well. I needed to finish and was under a bit of time crunch so debated on if I should make it, but I gave it a go remember that the first time I made it, it seemed to take a while. I started it a bit after 4PM and the meat was not thawed. I threw it in the pan anyway. From start to taking the meal from the oven, including clean up of all dishes, I was done at 5:15. So yes, could be because it was your first time making it? The 13×9 pan seems to be big enough I feel. The 8×11.5 would be fine as well. I didn’t necessarily define the layers. I just spread the chard mixture over the meat as much as I could. Layers are definitely not as visible as in a regular lasagna recipe. Yes, you could always add more chard as well. Thanks so much for the feedback and support Joel!! It is greatly appreciated!! I’m glad your guests approved as well!!
This sounds yummy and it’s the second recipe for lasagna that I saw using chard leaves. The other recipe called for the chard leaves to be left whole and “layered” like noodles. I can’t remember if they cooked them slightly or not. But this sounds so good! Thank you for sharing…and you’re in my neck of the woods.