Wednesday, April 26, 2017

Paleo Lasagna

Paleo Lasagna
Servings: about 6

1 lb. grass-fed ground beef
1 lb. ground turkey
1 small white onion, minced
8 oz. baby bella mushrooms, finely chopped
2 cloves garlic, minced
2 Tbsp. balsamic vinegar
1 28-oz can crushed tomatoes
1 6-oz. can tomato paste
1 15 oz. can tomato sauce
1/2 c. water
1 tsp. dried basil
1/2 tsp. fennel seeds
1 tsp. Italian seasoning
2 large glove eggplants - cut lengthwise into 20 1/4-inch slices
2 boxes frozen spinach, thawed
1/4 tsp. nutmeg
2 c. raw cashews, soaked overnight in 4 cups of water

In a large, heavy-bottomed pot (like a Dutch oven), cook the beef, turkey, and onions over medium heat until the meat is browned. Add the mushrooms, garlic, and balsamic vinegar, and cook until the the mushrooms are soft, and the juices from the mushrooms have evaporated. Stir in the tomatoes, tomato paste, tomato sauce, and water. Add the basil, fennel seeds, Italian seasoning, and season with salt and pepper. Cover, reduce heat, and let simmer for about 1 hour, stirring occasionally.

Meanwhile, preheat the oven to 375. Line two baking sheets with Silpat or parchment, and place the eggplant slices on the sheets in a single layer. Season both sides of the eggplant with salt, and bake for 10 minutes, turning halfway through, until the eggplant is tender and beginning to brown. Remove from the oven.

Make the cashew cream by draining the water from the soaked cashews and putting the cashews into a blender. Add 2 cups of new, warm water and puree until smooth.

Drain and squeeze the liquid from the spinach - there will be a lot of liquid. Place in a large bowl and break it apart. Season with nutmeg, salt, and pepper.

Lower the oven to 350. and assemble the lasagna in a 9x13 glass dish. Start with a layer of about 2 cups of meat sauce, followed by 9 or 10 eggplant slices, then spread on 1/3 of the cashew cream. Top with half of the spinach. Repeat these layers once more, and finish with a layer of sauce, then a layer of cashew cream.

Bake uncovered for 30 minutes, then switch the oven to Broil and cook for another 10 minutes. Let the lasagna rest out of the oven for 30 minutes before serving.

Notes: We haven't tried this yet.

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