We love watching live music and for 3 whole days we stream Coachella Music Festival and watch from the comfort of our couch. We saw lots of great bands and got excited for the actual festival we plan on going this year, San Francisco's Outside Lands.
On Sundays I do a lot of cooking to get ready for the week ahead, a wonderful habit that's stuck from my Whole30. This week I decided that I wanted to make a paleo lasagna, but for the sake of not calling everything "paleo" and not lying to you that this is like your grandmother's "lasagna," I've named it Italian Layer Cake. This was a wonderful sunday night supper, my term for meals that take a little longer to prepare and best reserved for weekend cooking.
Italian Layer Cake
14 oz can of diced tomatoes
1 cup macadamia ricotta (recipe follows)
1/2 pound of ground beef
1 bunch of swiss chard, destemmed
1/2 onion, diced
3 gloves garlic, minced
coconut oil
1 cup chopped basil
First make a batch of Macadamia Ricotta from Nom Nom Paleo:
 |
| Photo by Henry Fong |
Puree 2 cups of macadamias, 1 tsp salt, 1 Tbsp lemon juice and half a cup of water together in a food processor. Add water if needed to achieve desired consistency.
Saute the onion for about 5 minutes in medium heat. Add the garlic and stir for about 30 seconds. Add the ground beef and cook until heated through. Add the tomatoes and mix everything together.
Mix the ricotta with the basil.
Place 1/3 of the meat mixture on the bottom layer of a 9x9 pan. Add a few sheets of chard and layer the ricotta. Repeat two more times until you've used up everything. Bake at 350 degrees for 30 - 40 minutes.
Pair with a big and easy red for dinner perfection! I recommend the Alexander Valley Redemption Zinfandel or Coppola's Diamond Collection Red Blend.
No comments:
Post a Comment