Beef, Spinach and Mushroom Lasagna
 
 
A healthy version of an old classic!
Author:
Serves: 8
Ingredients
  • 1 LB grass-fed ground beef
  • 1LB ground veal
  • 1 large sweet onion, minced
  • 3 large carrots, peeled and minced
  • 2 celery stalks, peeled and minced
  • 4 cloves of garlic, peeled and minced
  • 1 Cup white wine
  • 1-28 oz can organic chopped tomatoes
  • 2 T - organic tomato paste
  • GF Brown rice lasagna noodles
  • 1 LB fresh mozzarella cheese
  • 1 LB organic baby spinach
  • 1 LB organic baby bella mushrooms
  • ¼ cup organic flat leaf parsley
  • ¼ cup mixed organic fresh basil and oregano
Instructions
  1. Preheat your oven to 350•
  2. Clean your mushrooms and place on a sheet tray with parchment paper
  3. Spray with EVOO, salt & pepper -- roast in hot oven for 25 minutes and cool
  4. Make your meat sauce very much like the chicken bolognese
  5. We are using beef and veal instead of chicken, you can use whatever you prefer
  6. Sweat your minced vegetables and garlic
  7. Add the wine and tomato paste, allow to reduce
  8. Add the meat and brown
  9. Add the tomato and simmer for ½ hour to several hours for the flavors to meld
  10. Put your cooled mushrooms, baby spinach, and fresh herbs into the food processor and pulse chop (do not puree)
  11. Par-cook the noodles according to the package directions
  12. Set up an assembly line with all the elements for the lasagna
  13. Spread a little meat & tomato sauce over the bottom of the lasagna pan
  14. Spread out one layer of noodles to cover the bottom of the pan
  15. Spread a layer of mixed vegetables over the noodles
  16. Spread a layer of meat sauce followed by thin slices of mozzarella cheese
  17. Layer another noodle to cover and repeat the layers finishing with cheese
  18. Bake in the oven for approximately 45 minutes
  19. Allow to rest 15-30 minutes to ensure that the lasagna holds it's form when cut.
Recipe by Living Fit Lifestyle at https://livingfitlifestyle.com/beef-spinach-and-mushroom-lasagna/