Low Carb, Keto, Gluten-free Lasagna Made From Edible Curly Dock Weeds

Low Carb, Keto, Gluten-free Lasagna Made From Edible Curly Dock Weeds

1 hour 25 minutes
Calories 1170kcal


  • 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 ,
  • salt ,


  • 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. Cover with foil and allow it to "set" for about 10 minutes (that thing I didn't do), before cutting in and serving. Enjoy!

Originally posted 2019-02-20 18:52:14.

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