Lasagne
Ingredients
- 1 jar 32 oz Crushed Tomatoes
- 1 jar 10 oz tomato puree
- 1 jar 4 oz tomato paste
- 1 large white onion minced
- 2 T garlic crushed
- 1 tsp fresh ground pepper
- 1 T oregano
- 1 T basil
- ½ tsp cayenne
- 3 bay leaves
- 2 T Worcestershire sauce
- 2 T sherry
- 1 pkg chorizo beef
- 1 lb grass fed organic ground beef 93%
- monterey jack cheese shredded
- cheddar cheese shredded
- parmesan cheese shredded
- asiago / romano cheese shredded
- cottage cheese small curd
- 1 egg
- 1 tsp basil
- no cook gluten-free lasagne noodles
Instructions
- Preheat oven to 350 degrees.
- In cast iron dutch oven brown meats, onion, garlic, pepper, and cayenne. Note: chorizo doesn’t “brown,” add tomatoes, Worcestershire sauce, sherry and herbs. Simmer over low heat for one hour. Cool. Cover and put in refrigerator overnight (this lets all the flavors meld together.)
- In medium bowl mix 1 C cottage cheese, egg, 2/3 C parmesan cheese, and basil. Set aside.
- In glass 9 x 12 pan ladle a thin layer of sauce – enough to cover bottom of pan. Arrange noodles to cover bottom. Ladle enough sauce to cover noodles. Sprinkle with a mix of shredded cheeses. Arrange next layer of noodles and then sauce. Spread the cottage cheese mixture
- across the pan. Arrange next layer of noodles and then sauce. Sprinkle with a mix of shredded cheeses.
- Sit on cookie sheet and cook for one hour on middle rack of oven or until it bubbles and is brown.
- Cool 15 minutes before cutting and serving.
- Enjoy!
naturaljoyhealing@gmail.com | https://www.naturaljoyhealing.com