Low Carb, Keto, Gluten-free Lasagna Made From Edible Curly Dock Weeds
Calories 1170kcal
Ingredients
- 4 cups leaves (curly dock, rinsed and dried)
- 1 pound ground beef (curly dock, rinsed and dried)
- 3 hot Italian (curly dock, rinsed and dried)
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 1/2 cups shredded parmesan cheese
- 3 large eggs
- 28 ounces plums (curly dock, rinsed and dried)
- 2 sweet onion (curly dock, rinsed and dried)
- 10 cloves garlic (curly dock, rinsed and dried)
- 2 tablespoons powdered garlic
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon crushed red pepper flakes (curly dock, rinsed and dried)
- olive oil
Instructions
- Preheat the oven to 375 F.
- In a large sauté pan, heat 1 tbs.
- olive oil.
- Add the garlic and onion, and cook until translucent.
- Remove 2/3 of the garlic and onion from the pan, and set aside.
- Begin removing the skins of the sausage, and crumbling the meat within.
- Add the sausage and ground meat to the pan, with the remaining garlic and onion.
- After the fat has started to render, mix in your dried oregano, basil, crushed red pepper, and 1 tbs.
- powdered garlic.
- Season with salt and black pepper.
- Stirring occasionally, and breaking up all the meat, cook over medium high heat until all the meat is browned.
- Remove the meat from the pan and set aside.
- Add the set aside onion and garlic to the pan.
- Add in the whole peeled plum tomatoes, breaking them up with your hands or wooden spoon.
- Bring to a simmer, and continue to simmer, stirring occasionally, for about 10 minutes.
- Taste, and make sure the flavors have come together.
- Add additional seasonings, if you like.
- Pour out half the tomato sauce, and set aside.
- Add your meat mix back in to the remaining sauce.
- Stir over medium heat, until all the meat is covered.
- In a separate bowl, mix your ricotta, eggs, parmesan, and 1 tbs.
- powdered garlic.
- Season with salt and pepper.
- Lay the curly dock leaves lengthwise across the bottom of the 10 x 14 glass or ceramic baking dish.
- When everything is more or less covered, add a second layer of leaves, going with the width of the pan.
- Next time, I might add a third layer for more flavor.
- Spread your meat and sauce mix over the dock layer.
- Cover with a second double layer of curly dock leaves.
- Pour a thick layer of the reserved tomato sauce across the dock.
- Evenly spread your ricotta/egg/parm mix over that.
- Cover with final double layer of curly dock.
- Sprinkle the top of the dock covering with mozzarella.
- Bake at 375 for 15-20 minutes, checking that the cheese is properly browned and everything is bubbling enticingly before you remove.
- Enjoy!
Originally posted 2019-02-20 18:52:14.
