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

Print Pin
No ratings yet

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

1 hour 25 minutes
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 saut√© 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!

Nutrition

Calories: 1170kcal

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

Article Categories:
Breakfast

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating