Lasagna is normally made with both a cheese sauce and a meat-tomato sauce. In this version there’s no cheese sauce, just a sprinkle of parmesan between the layers to add that delicious cheese flavor. The tomato-meat sauce is spiced up a bit with rose peppers, sun dried tomatoes, capers and black olives, and the pasta is of course low carb and gluten Free.
Time: 1 hour
14 oz. (400g) grass fed minced beef
1 and 3/4 cup tomatoes (400ml)
1 heaped tablespoon tomato paste
1 cup finely chopped onion
1 cup finely chopped celery
1/2 cup grated celeriac
2 grated cloves of garlic
2 tablespoons olive oil
1 teasoppn rose pepper
1 tablespoon chopped capers
1 tablespoon chopped black olives
1 tablespoon sun dried tomatoes
1 teaspoon oregano
3,5 oz. (100g) Mozzarella cheese
2 oz. (60 g) grated Parmesan
Salt and pepper
1 cup (2,5 dl) water
Heat 1 tablespoon of the olive oil in a large, heavy saucepan until shimmering. Add the onion, celery, celeriac and cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned. Transfer the vegetable mixture into a large bowl.
Add the remaining olive oil to the saucepan and heat until just shimmering. Add the beef and cook over moderately high heat until it is nicely browned. Return the vegetable mixture to the saucepan. Add the garlic and cook over high heat until fragrant, about 1 minute. Stir in the tomatoes, the tomato paste, the water and oregano. Season with a generous pinch of salt and pepper and bring to a boil over high heat. Cover partially and cook over moderately low heat for 1 hour. Stir in the capers, rose pepper, olives and sundried tomatoes.
Low carb and gluten free pasta:
2 organic linseed eggs
4 tablespoons almond flour
1 tablespoons coconut flour
2 tablespoons husk fiber
1 teaspoon locust been gum
1/2 teaspoon salt
In a food processor, combine the flour, salt, husk fiber and locust bean gum, and pulse several times. With the machine on, pour in the eggs and process until the dough is formed. Turn the dough out and divide the it into 3 pieces. Place one at the time between two sheets of plastic wrap, or non stick silica mats if you have them, and use a rolling pin to roll out until desired thickness. Trim the edges to fit your lasagna pan.
Spread a light layer of the sauce on the bottom of the lasagna dish. Lay one of the pasta layers on top of the sauce. Sprinkle one-third of the Parmesan on top of this. Layer one-third of the remaining sauce over the pasta. Repeat this pattern; pasta plate, Parmesan, sauce. Add the final layer with pasta and then the remaining sauce and top with the mozzarella cheese.
Bake the lasagna for about 30 minutes or until the cheese is melted and golden.
Remove from oven and let it cool for about 5 minutes before serving.
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