Lasagna + Greens ♥
Sharing one of my fave weekend recipes with you today … make it anytime you want to spend more time around the table with those you love!
If you’re looking for a simple method for healthy meal planning + prep, check out my Healthy Kitchen Blueprint.
Enjoy!
xo, Ange
While things appear to get crazier out there, making a beautiful meal for those you love is a sure way to disrupt it.
Spending time around the table together and being reminded of WHAT IS REAL, is one of the best ways you can nourish your nervous system
And what better meal to do just that than a simple + delicious lasagna with greens …
I’ve written out the recipes for you below and have also linked them up if you love using Plan to Eat as much as I do 💖
Also, I love integrating doTERRA’s pure herb + citrus oils into my recipes. If you’d like to purchase the oils at 25% off, click here
(I have an ‘oils in the kitchen’ kit you can visit here too)
The Lasagna:
1 tbsp coconut oil, to coat pan
1 lb organic ground beef or bison
1 medium yellow onion, chopped
2 cloves garlic, crushed
1/2 tsp salt
1/4 tsp black pepper
1 tsp basil or 1 drop doTERRA basil
1 tsp oregano or 1 drop doTERRA oregano
1 x 28oz crushed tomatoes
2 x 6oz tomato paste
2 x 6oz canned tomato sauce
15 dry lasagna noodles, no-boil
16oz organic ricotta cheese,
12oz shredded mozzarella cheese
The Method:
Heat the oven to 400ºF.
Brown the beef in an oiled pan with onion, garlic, oregano, basil, salt and pepper. Break up the beef into small pieces as it cooks. Mix in the crushed tomatoes, tomato paste and tomato sauce and let it simmer for about 30 min
Spread a thin layer of the meat sauce in the bottom of a 9x13-inch baking dish.
Place 5 lasagna noodles in the baking dish, breaking them if needed to create a single layer. Spread 1 cup of the ricotta cheese over the noodles.
Spread 1.5 cups of the meat sauce on the ricotta, then sprinkle with 1 cup of the mozzarella.
Continue layering the lasagna this way until you top the final layer with noodles, the remaining sauce, spreading the sauce thin so that it almost completely covers the noodles.
(Reserve the remaining 1 cup mozzarella for the end of baking.) Cover the dish tightly with aluminum foil.
Bake the lasagna for 1 hour: Check to make sure the noodles are done by poking the lasagna with a knife; the knife should slide easily through all the layers. If it doesn't, cover and cook for 15 minutes more.
Uncover the lasagna and sprinkle with the remaining 1 cup mozzarella. Bake uncovered until the mozzarella is melted and lightly browned, and the sauce is bubbling, 8 to 10 minutes more.
Let the lasagna cool on a wire rack for at least 15 minutes before serving with an arugula salad (see dressing below)
Simple Lemon + Basil Dressing:
1/4 cup white wine vinegar, or apple cider vinegar
1/2 cup olive oil
2 tsp dijon mustard
1 drop doTERRA Basil
1 drop doTERRA Lemon
salt + pepper to taste
Add all to blender + drizzle on a bed or arugula, celery, green pepper + red onion