Sprouted Lentil Lasagna with Grass-fed Meat Sauce
  • 1 1/2cups TYH Organic Sprouted Lentils
  • 1 sweet onion, diced
  • 1 head of garlic
  • 2 cups shiitake mushrooms, chopped
  • 1 pound pasture-raised ground beef
  • 1jar favorite tomato sauce
  • 2tablespoons tomato paste
  • 1tablespoon local honey
  • dash of Ceylon cinnamon
  • Cheeses of choice(such as ricotta, Buffalo milk mozzarella, and Parmesan)
  • Jovial Foods gluten-free lasagna sheets
  1. Cook lentils and set aside.
  2. Sauté diced sweet onion, garlic, and chopped shiitake mushrooms.
  3. Add ground beef, cook until done.
  4. Set aside with the lentils.
To Make Sauce:
  1. Bring tomato sauce to a boil along with tomato paste, local honey, and spices of choice including a dash of Ceylon cinnamon.
  2. 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:
  1. 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.
  2. First, add sauce to the bottom, then noodles on top, then cheese of choice, then another layer of lasagna noodles and repeat these steps.
  3. 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.