What's for dinner? That is a question I find myself asking (or I find my children asking) every Sunday soon after lunch:) But with Sunday's family time (activities or relaxation), I rarely am in the mood to 1) think of what to make, and 2) spend time making it right before a week that will surely be busy and requires meal planning ahead of time anyway. As I kept finding myself in this conundrum, one day I cam across a great find at ALDI (don't you LOVE ALDI?) - Organic Yellow or Green Lentil Lasagna Sheets! I mean....WHAT A LIFE SAVER!!! These two products meet the healthy and foolproof category on all fronts:
Only 2/3 ingredients
Gluten and grain free
High protein / lower carb (compared to traditional pasta)
NO NEED TO PRECOOK!!
What more can one ask for? So I got some ricotta cheese and shredded mozzarella in additional to the organic pasta sauce to try that evening. The result???? THE BEST LASAGNA EVER! And I never made lasagna before - so the comparison really was unbiased, but everyone gave it a thumbs up and it has become my go to Sunday dinner recipe. I hope you enjoy this ORGANIC FOOL PROOF LASAGA RECIPE as much as my family does.
ORGANIC FOOL PROOF LASAGNA (GLUTEN-FREE, GRAIN-FREE)
Ingredients:
1 box yellow for green lentil lasagna sheets - no cook (ALDI or other brand)
1 lb grass fed organic ground beef
1/2 yellow onion
1 jar pasta sauce (of choice)
1 15oz carton organic ricotta cheese
1 bag organic shredded mozzarella
1 organic pastured egg
1 TBSP fresh or dried parsley, oregano, basil - each
sea salt and black pepper to taste
extra virgin olive oil
Preparation in InstantPot pressure cooker:
To prepare the ground meat sauce:
Roughly chop onions.
Set InstantPot on SAUTÉ setting and add oil. Heat for about a minute.
Add onions and sauté for about a minute.
Add ground beef and break up with a spatula.
Add jar of pasta sauce and mix.
Cover with lid and set InstantPot to MEAT setting. Manually adjust timer to 10 min.
When time is up, depressurize InstantPot. Remove lid, remove insert with a kitchen towel or using oven mitts.
To assemble and bake:
Preheat oven the 400F.
Mix ricotta cheese with the egg and add spices, salt and black pepper to taste
Coat bottom of 9 x 13 glass baking dish with olive oil.
Spread 1/3rd of meat sauce on the bottom of the dish, followed by a single layer of noodle sheets (4 for this size dish).
Evenly cover noodles with ricotta mix, then spread some shredded cheese on top.
Repeat process for 2 more layers: meat sauce, pasta sheets, ricotta, shredded cheese
Cover with aluminum foil and bake for 40 minutes.
Remove foil and bake for 10-20 more minutes until cheese is browned.
Remove from oven and allow to rest for 15 minutes before serving.
Serve and enjoy with a fresh side salad or steamed/sauteed vegetables (broccoli and asparagus as favorites)
Preparation on stovetop:
Chop onions.
Heat oil on medium in medium stainless steel pot.
Add onions and sauté for about a minute. Add meat, stir and sauté for about a minute. Cook for about 5-7 minutes until meat is brown and cooked through. Put aside.
Follow assembly instructions above.
Enjoy!
Stay happy and healthy,
Eva