Sprouted Lentil Lasagna with Grass-fed Meat Sauce
Congratulations to our October Instagram Winner Caroline Rose (@moodymadeyefoodie ) for her sproutastic take on lasagna with TYH Sprouted Lentils.
Ingredients
- 1 1/2 cups TYH Organic Sprouted Lentils
- 1 sweet onion, diced
- 1 head of garlic
- 2 cups shiitake mushrooms, chopped
- 1 pound pasture-raised ground beef
- 1 jar favorite tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon local honey
- dash of Ceylon cinnamon
- Cheeses of choice (such as ricotta, Buffalo milk mozzarella, and Parmesan)
- Jovial Foods gluten-free lasagna sheets
Servings:
Units:
Instructions
- Cook lentils and set aside.
- Sauté diced sweet onion, garlic, and chopped shiitake mushrooms.
- Add ground beef, cook until done.
- Set aside with the lentils.
To Make Sauce:
- Bring tomato sauce to a boil along with tomato paste, local honey, and spices of choice including a dash of Ceylon cinnamon.
- Once it boils, turn the heat down to simmer and add your lentil mixture with all your veggies and meat to the sauce and simmer for a couple of hours.
To Make Lasagna:
- Add boiling water to a glass casserole dish with Jovial foods gluten-free lasagna sheets for 5-10 minutes and drained before assembling the lasagna.
- First, add sauce to the bottom, then noodles on top, then cheese of choice, then another layer of lasagna noodles and repeat these steps.
- Top lasagna with buffalo milk mozzarella, place on a baking sheet lined with foil, and stick into a 350-degree oven for 45-55 minutes.
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