Everyone has been asking me to post this amazing pastaless lasagana. I originally made it for one of my favorite clients who is celiac. I now make it quite often for my husband and I, we love it. One of my favorite things to add is thin slices of sweet potato which I broil first like the zucchini, I also omit the ricotta cheese a lot of the times just because. I spread the ingredients into a couple of mini glass pyrex dishes for two, that way I freeze a couple and I know I have a delicious whole foods meal waiting in my freezer. The frozen ones will be a little watery but they taste just as scrumptious!
2 medium zucchini (14 strips)
1 portobello ( cut into strips)
90 grams organic ricotta (drained)
3/4cup organic mozzarella
1/2 cup organic emmental or gruyere
Sautee the zucchini strips in a little grape seed oil and season with salt and pepper or brown strips under the broiler on each side. Repeat this process until they are all browned and then do the same process with the portobello mushroom. Set all of them aside and allow to cool.
1 lb organic, local ground pork (I love T.K Ranch from Alberta or Terra Nossa Farms on Vancouver island)
1 bottle (379ml) red wine tomato sauce
1/4 cup tomato paste
1/3 cup celery
1/3 cup onion
2 cloves garlic
1/2 cup carrot
1/2 red pepper
2 TBSP extra virgin olive oil
1 tsp oregano
1 tsp basil
1 tsp chili flakes
1/4 tsp cinnamon
1 1/2 TBSP maple syrup
salt and pepper to taste
In a Dutch oven or large pot, heatto medium and add the olive oil, add the pork and brown for about 5 minutes. Add the veggies and cook for another 3-4 minutes, add your spices, maple syrup, tomato sauce and stir altogether. Cover and allow to simmer for 1 hour.
HOW TO LAYER THE LASAGNA
Some sauce, zucchini and press them into the sauce, portobello and press into the zucchini, ricotta, the rest of the sauce, cheese.
Bake at 400 degrees for about 25-30 minutes.