How does the idea of a No Noodle Lasagna appeal to you!? Let me stop you right there, because I like the idea and I don’t want you to harsh my mellow. That being said, you gotta try it before you knock it. It’s interesting how when you add all the spice, it covers the loss of the pasta (I’m being serious). So this is basically a deconstructed Italian Dish, void of flour. Once you experience my homemade roasted Red Sauce, there will be no more complaining. #promise Once you mix this with ground Beef and serve with Cottage Cheese, there will only be smiles at the end of your fork!😉
Ingredients for 8 servings~
10 on the vine Tomatoes
1 chopped Onion
2-3 large Carrots, trimmed and diced (sub with Baby Carrots, and adjust quantity to taste)
1 diced seeded jalapeño or dash of Cayenne Pepper (optional)
2 Tablespoons chopped Garlic
1 Tablespoon Olive Oil (more to taste)
Handful of fresh Basil Leaves (more to taste)
Salt, optional
2 pounds 96% lean Ground Beef
2-3 large heads Broccoli trimmed and diced
2-3 Tablespoons Water
Cottage Cheese
Dice Tomatoes and add to parchment lined pan, along with half the Onion, Carrots, half the Garlic and Jalapeño or Cayenne Pepper, toss with Olive Oil. Bake at 425 for one hour. Meanwhile, add Beef to skillet with remaining Onion and Garlic til well browned and crumbled, drain any excess fat. Add Broccoli and Water to microwave safe bowl, and heat according to your microwave, usually 5-10 minutes depending on how much you have. When Tomatoes are done roasting, remove from oven, cool slightly and add to heavy duty blender along with desired amount of Basil, reserve some for garnish if desired. Next, pour Tomato Sauce into Beef and stir til well combined, season with Salt if desired. Serve with Cottage Cheese and Steamed Broccoli for a high protein, completely satisfying meal. Ciao 🇮🇹
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