Beet Based Lasagna
1 lb. ground
beef (or I like to use Italian veal bulk sausage OR BOTH!)
1 lb. farm
fresh kale (full bag from our produce box) shredded
sized farm fresh beets peeled and cut into quarters
garlic bulb peeled (use ½ cloves minced in cooking and half cloves whole with
onion from produce box peeled and diced
Real Salt to
Organics Pizza Seasoning to taste
blocks of raw jack cheese sliced
mushrooms from the CSA diced or minced (your preference)
oven to 450 degrees.
onions and mushrooms in ghee until the onions are slightly brown. Add minced
garlic and ground meat and sauté nicely.
Season the pan with real salt and the pizza seasoning to your taste- I
like to cover the meat heavily with the pizza seasoning. In a vitamix or powerful blender cover the
blades with a little distilled water then add beets and garlic cloves and salt
to taste. Blend the beets and garlic
into a thick paste/puree.
Use a 10x15 Pyrex
or other glass baking dish. Pour in the
meat mix and top with the kale. Work the
kale into the meat and mushrooms. Sometimes
I add the kale into the pan on the stove because it is easier to work the
shredded kale into the mix that way.
Spread the meat and veggies into the dish evenly. Top the dish with the cheese slices and then
bake for 20-25 minutes uncovered. You
may need to brown the cheese to your liking.
I normally broil for 5 minutes at the end.