Fall is here so it's time for some new comfort food. Tonight I'm making grain-free greek lasagne. Serves 2.
INGREDIENTS:
2 celery stalks, diced into small cubes
4 mini carrots, diced into small cubes
1 large garlic clove, finely chopped
¼ white onion, diced into small cubes
1 shallot, finely chopped
1 tsp oregano
1 tsp thyme
1 (14oz) can cherry tomatoes
1lb grass-fed beef
1 pinch red pepper flakes
JF Spicy Salt, to taste
1 package Palmini Lasagna
Vegan feta cheese, crumbled (I like Trader Joes)
PROCESS:
Preheat the oven to 350º. Finely chop and dice celery, carrots, white onion. In a medium frying pan, add grass-fed beef with olive oil and JF Spicy Salt to taste. Cook under medium-heat. Add celery, shallot, carrots, garlic, white onion and stir thoroughly for about 5-10 minutes until cooked down. Season with pepper and oregano. Drain fat and add can of cherry tomatoes into the pan. Turn heat to low and let simmer. Add a pinch of red chili pepper flakes and thyme. In a shallow pot with boiling water, let Palmini lasagne pieces sit and soften for 5-10 minutes. In the base of a small baking dish, begin adding beef stir fry with vegan feta. Line and layer Palmini lasagna rectangles with ingredients. Bake in oven at 350º till melted through. Add extra feta as preferred.