I made lasagna the other day and wanted to do a quick post about it.  By healthy lasagna I mean full of  healthy fats.  Lasagna was one recipe my mother was great at making growing up.  She didn’t like cooking that much, but she could make a pretty good lasagna.  I guess it is an easy dish, but when you make it with nutrient dense ingredients it makes it even better.  My version is a little different from my mothers, but still good.  Here goes.

~Organic Lasagna Noodles

~1 pound organic ground beef

~Organic/Homemade Tomato Sauce

~ 3-4 cups shredded raw cheddar cheese

~ 1/2 white onion

~ 1 cup of chopped carrots

~ 2 cups raw/organic sour cream/yogurt

~ sea salt, garlic powder, pepper

Heat up oven to 350 degrees.  Pull out a deep dish, I use a 13 x 9 pan.  Start cooking the meat on your stovetop.  Add some sea salt, pepper, and garlic powder.  While that is cooking I put the onion and carrots in the Blendtec (or food processor) and blended them pretty good.  I waited until the meat was pretty much cooked through and then drained off the grease.  Then I added the sauce to the meat.    Brought it to a slight boil (on low) and added the blended onions and carrots with juices to the mix. Turn off the stove and let sit for a few minutes.  Now grab pan and add 1 cup of sauce to the bottom of pan.  Then layer your first layer of noodles (mine fits about 3).  Next add 1 cup of yogurt into a bowl and slide the yogurt over the noodles (a thin layer of yogurt).  Then add about 1 cup of meat sauce over the yogurt- give or take some.  Whatever you think is a good amount.  I like more of course! Now take 1 1/2 cups of cheese and layer over the sauce.  Then layer the noodles again.  Next yogurt, meat sauce, and then cheese.  Add more cheese on the top if you like.  Whatever your preferences.  Now top with tin foil and place in oven for 45 minutes.  I turn the oven off ,take the tin foil off, and cook it for another 20 minutes.  Slow cooked lasagna’s are great! Take it out.  Put the tin foil back on and let it sit for another 30 minutes on the counter and it will keep cooking and be the perfect temperature for little children.   This is not a necessary step, but it always tastes much better.  I promise.

My boys love this recipe and so does the rest of the my extended family.  Enjoy!

~Green Boot Kaley

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