My husband is like Garfield the cat in that he could eat lasagna for all three meals.
Since I went paleo four and a half years ago (!!!), he has been missing it a lot .
My friend, Tom, always heads back to Newfoundland for the moose hunt and he was kind enough to give me a few pounds of ground moose . I decided it would be perfect in a lasagna and it would use up a bunch of veggies in the fridge.
The cauliflower ricotta was a hit with my husband …so I decided to write up the recipe.
1 tbsp coconut oil
1.5 lbs ground moose (use beef, pork, lamb chicken or a combo if game is not available or desired)
2 tbsp orgeano
2 tbsp basil
1 tsp sea salt
1 tsp black pepper
1/2 can tomato sauce
1 cup water
1 cauliflower stem removed and chopped
2 tbsp apple cider vinegar
1/2 cup nutritional yeast
3 tbsp ghee (clarified butter)
1-2 tsp sea salt (to taste)
I used a mix of sliced white potatoes, sweet potatoes, and zucchini. You can also use sliced eggplant or bell peppers.
Preheat oven to 350F.
In a large skillet, melt coconut oil over medium heat.
Add protein of choice and spices. Cook until no longer pink and the texture is crumbly but not over done. Add tomato sauce, mix thoroughly and heat through.
Meanwhile, in a large sauce pan, place water and a cauliflower basket with cauliflower florets. Steam for 5-10 minutes or until tender.
Drain water from sauce pan. Add all the cauliflower and “ricotta” ingredients to a blender or food processor. Puree. Taste test to ensure a “cheesy/salty flavour”.
In a 9″x13″, or similar, baking or casserole dish line the bottom of the pan with your vegetable slices. Sprinkle meat mixture over top then add spoonfuls of “ricotta” on top. Continue the layering until you have used up your ingredients.
Cover pan with aluminim foil. Place in oven and bake for 40 minutes. Remove the cover and bake for another 15 minutes. (Oven times vary so check often. The vegetables should be fork-tender).
Remove from oven and let sit a few minutes before serving.