Hi friends! So, when i normally develop a recipe, I test it three or four times before I get it right (or what I think is right, anyways) or it doesn’t make the roster at all. Speaking of rosters (sick segue-way btw), last night we had our first tryout for Tempest, our women’s provincial ultimate frisbee team. I’ve played with these gals for a few years now and it’s just the best. We had our best season last year for sure. Every single one of us played our guts out and we really came together as a team. Last night was no exception. The amount of respect and straight up lurrrrv we have for one another is second to none. I consider these girls my fam. Shoutout to my Tempest ladies (especially Baby Cler who is in Europe and who we are all living vicariously through via her IG account. Bless.) You can follow our shenanigans via our lil’ IG account http://www.instagram.com/tempestultimate
Ok, so back to the lasagna. First try was a complete success! I’d been craving some lasagna since my last toast post with the cashew ricotta. Grain free was the only obstacle. With layers of sweet potato, eggplant and zucchini ( all fairly easy to slice thin) and some baby spinach, no noods is a non issue. You’re left with a super nutritious, veggie and protein packed meal that can be reheated and tastes even better the following day. This is my favourite recipe to date. Enjoy, lovelies!
Sincerely,
Les xo
Ingredients:
1 sweet potato*
1 medium sized eggplant*
3 zucchini*
1 small yellow onion (diced)
1 lb organic ground beef
1/2 yellow pepper (chopped)
1/2 green pepper (chopped)
2 cloves garlic ( minced)
2 cups of baby spinach
salt and pepper to taste
1 bottle of organic marinara sauce (i use Rao’s )
1 cup button mushrooms (chopped)
3 tbsps tomato paste
1/4 cup chopped sundried tomato (packed in oil)
1 tbsp nutritional yeast (more for garnish if desired)
1/4 cup EVOO
Cashew Ricotta (click here for ricotta recipe from my previous post)
1/2 cup fresh basil (extra for garnish)
1/4 tsp oregano
1/4 tsp thyme
2-3 Kumato tomatoes
Method:
To avoid a watery mess in the pan, cut the eggplant ( 1/2 inch rounds) zucchini (into thin ribbons lengthwise) and sweet potato (peeled and in thin rounds using a mandolin or cheese grater). Bake the sweet potato slices laid flat on parchment at 400 until softened (15 mins). Lay the zucchini ribbons and eggplant rounds flat on some paper towel to absorb any extra moisture and sprinkle with salt. The salt will draw out additional moisture. Let them sit for 10-15 minutes and then rinse off the salt and pat them dry. Set aside dry veg and baked sweet potato slices. I like to make the cashew ricotta while i wait for the veg!
In a large pan, fry up the ground beef breaking apart larger pieces with a spatula or the back of a spoon. Drain off excess fat and season with salt and pepper.
In another pan, heat 2 tbsps of EVOO and add garlic, onion peppers and mushroom and sundried tomatoes. Season with salt and pepper. Cook until onion is translucent and peppers have softened.
Add veg mixture to the ground beef and pour in the marinara sauce. Add tomato paste, nutritional yeast, thyme, oregano and basil. Heat until well incorporated. set mixture aside.
In a large 9×11 glass Pyrex dish, brush dish in EVOO and layer with roasted sweet potato slices. Then spread 1/2 the meat mixture followed by a layer of eggplant slices. Spread the cashew ricotta over the eggplant layer and then follow with a layer of baby spinach. Then top with a layer of zuchini ribbons and finally, add the other 1/2 of the meat mixture. Sprinkle with additions nutritional yeast, basil and place Kumato tomato slices on top. Bake in oven at 400 covered with tinfoil for 25 mins. Remove foil and bake for an additional 10-15 mins or until hot and bubbly. This dish refrigerates super well and can be microwaved to reheat. Perfect for on the go lunches. Enjoy, friends!
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