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Lasagna Love

June 15, 2011

When we hit up the farmer’s market last Saturday, we picked up 5 lbs of ground beef (in one pound packages) that came from nicely raised, local cows. There are all sorts of things to make with ground beef, but one of my absolute favourites is lasagna, which in it’s normal form is so completely not good for me right now. But when A suggested that we have it for supper, I totally jumped on board, determined that I could make us a DYGS-free diet friendly version.

I sort of succeeded.

It wasn’t entirely sugar or c0w-dairy free, but it was our five month luniversary, so I decided to indulge myself a little.  The sauce I used had 8 g of sugar per serving, BUT was home made and purchased at White Feather Farms. I figure that counts for something. We scoured packages of cottage cheese, and found one which yes, came from a cow, BUT had only 1 g of sugar per serving!

I counteracted those minor violations by using lasagna noodles made from rice:

and Tomme goat cheese instead of Parmesan and mozzarella:

The result? Delish!! We both really, really enjoyed it. The goat cheese added a really nice flavour, and y’all know I love my goat cheese .

C’s Lasagna Creation

Sidenote: I keep spelling lasagna with an E at the end…why is that??

1 onion, chopped

1 sweet pepper, chopped

1 clove garlic, minced

1 lb ground beef

1 jar prepared tomato sauce (we used Spicy Red Pepper, which actually wasn’t that spicy)

1 package cottage cheese

1 egg

2/3 cup shredded Tomme cheese (made from goat milk)

1 pkg lasagna noodles (made from rice or another non-gluten grain)

Tomme cheese, shredded, to sprinkle on top

Instructions: Prepare lasagna noodles according to instructions on the package and set aside. Saute onion, peppers and garlic. Add beef and cook until brown. Add tomato sauce and simmer for 15 minutes. Meanwhile, in a separate bowl, mix cottage cheese, egg and 2/3 cup Tomme cheese.

Grease a 9 x 13 pan and scoop half of beef mixture on bottom. Top with a layer of noodles (three lengthwise and one across the bottom). Pour in cheese mixture and spread evenly. Top with another layer of noodles, then finish with the remaining beef mixture. Cook at 350 degrees F for 45 minutes, covered with aluminum foil. Remove from oven, sprinkle Tomme cheese on top and bake for another 15 minutes.

Let it stand for a few minutes, then serve! We got 10 good size portions out of it.The best part was that all of the ingredients were either locally produced or made in Canada! We’re doing our best to support local producers 🙂

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