Special Equipment: 3 quart casserole dish (like this)
1 tablespoons ghee
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 jalapeno, diced (optional)
2 lbs. grass-fed ground beef
6 tomatoes, peeled, seeded and diced
1/4 cup tomato pasta sauce, preferably in a jar (like this one)
3 tablespoons tomato paste, preferably in a jar (like this one)
2 tablespoons fresh chopped oregano
1/4 cup flat leaf parsley, chopped
16 ounces Ricotta cheese
8 ounces Burrata cheese
2 teaspoons sea salt
1 teaspoon black pepper
4 or 5 large zucchinis (the fatter, the better), cut into 1/4 inch slices
crushed red pepper for garnish
Heat 1 tablespoon of ghee in a large skillet over medium heat. Add the onions and bell peppers and saute until onions are transluscent and peppers are soft. Add garlic and jalapeno and saute for an additional minute. Add ground beef and saute until lightly browned and cooked through.
Add tomatoes, tomato paste, tomato sauce, parsley, oregano, salt and pepper to the ground beef mixture. Bring the meat sauce to a simmer, then reduce the heat to low. Simmer on low for 30 minutes or until the sauce has thickened, stirring frequently. Remove from heat.
Preheat oven to 375 degrees.
Assemble lasagna in the baking dish. Line the bottom of the dish with sliced zucchini, then add half of your meat mixture on top. Then add half of the riccota in an even layer. Scatter chunks of half of the burrata. Line the cheese with another layer of zucchinis. Add the remaining meat mixture on top of the zucchinis. Add the remaining cheese in a similar manner as the lower layer. Cover the top layer with remaining zucchini slices.
Bake for 30 to 40 minutes or until zucchini is tender and the cheese has melted.
Turn the oven to broil for an additional 10 minutes.
Allow to cool slightly. Sprinkle with crushed red pepper and serve!
- See more at: http://www.rubiesandradishes.com/2013/08/23/grain-free-lasagna-recipe/#sthash.IWYg3T4L.dpuf