Top with another layer of the pasta and repeat layering for 2 more layers. Top with ½ cup of the mozzarella cheese and another ½ cup of the pasta sauce. Spread about 1 ½ cups|375 ml pasta sauce over the "meat", then top with ⅓ of the vegetables and ⅓ of the spinach. Top with ⅓ of the "meat" mixture and spread into an even layer, pressing it onto the pasta. Layer the bottom of the prepared pan with a few sheets of lasagna. You want to cook the lasagna in the sauce with the vegetables so it absorbs all that flavor. Meanwhile, run the lasagna under water, just to remove excess starch.Drain again, then transfer to a large bowl or your cutting board and lightly mash or chop the vegetables roughly. Drain and transfer the vegetables to an ice bath to cool. Cook the broccoli and the zucchini until tender, about 5 minutes. Bring a large pot of generously salted water to a boil.Once the "meat" has cooled, stir in the ricotta and ¼ cup of the mozzarella shreds.Season with black pepper, transfer to a large bowl, and set aside to cool. Add the beef crumbles and cook until "browned," about 10 minutes. Heat the coconut oil in a large skillet over medium-high.Make the lasagna: Grease a 9-by-13-inch baking dishes with butter and oil and set aside.Stir in the pasta sauce, tomato paste, molasses, Italian herbs, and salt and cook an additional 30 minutes. Add in the tomatoes and cook, stirring, until soft, about 8 minutes. Add the mustard seeds, turmeric, asafoetida, coriander, fenugreek, cumin, and chile and cook, stirring, until the mustard seeds begin to pop and the spices are fragrant, about 2 minutes. Make the sauce: In a large saucepan, heat the olive oil and butter over medium.
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