My Super Duper Lasagna – serve 4 adults
2 tbs extra-virgin olive oil
1 lb lean ground grass-fed beef
4 sausages off the skin
1 can(28ozs) whole peeled tomatoes
4 baby carrots,scrubbed
1 small yellow onion,cut into wedges
1 garlic clove,thinly sliced
1 cup organic chicken stock
1/2 cup part-skim ricotta cheese
3 ozs fresh spinach leaves,stems removed and coarsely chopped
4 lasagna noodles, broken into 1 1/2 inch pieces
4 ozs fresh mozzarella,cubed
In a large,ovenproof skillet,heat oil over medium heat until shimmering. Add the beef and cook, breaking up with a wooden spatula,then add sausages and cook until the meat has browned(5 to 7 mins).
Meanwhile,combine the tomatoes,carrots,onions and garlic in the food processor and chop until coarsely ground - but not completely smooth. When the meat is browned,pour off any accumulated fat.
Add the tomato mixture,stock,ricotta and spinach and combine thoroughly. Bury the lasagna noodles in the sauce, and sprinkle the mozzarella evenly over all. Bake the lasagna uncovered until the cheese is melted and bubbling, 10 to 15 mins. Remove the pan from the oven and let stand uncovered for 10 mins. Serve warm. Enjoy!
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