This is our last option for an alternate holiday dinner. Instead of a boring turkey that you just ate for Thanksgiving choose from these 3 great options: Salmon and edamame, ham, or lasagna. This recipe consists of a lot of ingredients and takes a little extra time, but it is well worth it. It is your holiday dinner after all. Plus, what lasagna doesn’t take a little extra time with all of that layering you have to do. Serve with garlic bread and green beans (recipes below).
Adapted from this recipe.
- 1 pound sweet Italian sausage
- 3/4 pound lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (6.5 ounce) cans canned tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F.
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, rub a small amount of coconut oil over foil.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
1 pound fresh green beans
3 Tablespoons Kelapo coconut oil
1 pinch garlic powder, or to taste
1 pinch black pepper, or to taste
1 pinch salt, or to taste
Set a steamer basket insert into a large saucepan and fill with water to a level just below the steamer. Bring to a boil. Add green beans, and steam to your desired degree of tenderness, or about 5 minutes.
Once the green beans are cooked through, transfer to serving bowl and toss with coconut oil, garlic powder, salt, and pepper.
1 loaf crusty bread, split (or whole wheat bread slices if you don’t have a loaf of bread on hand like me)
4 cloves garlic, crushed
Kelapo coconut oil, melted
3 tablespoons grated cheese, Parmigiano or Romano
Chopped fresh parsley
Combine garlic and coconut oil in a small bowl. Spread on both sides of the split bread loaf.
Toast bread under broiler until heated and slightly brown on top (watch the bread closely so it doesn’t burn).
Remove bread and top with cheese and parsley. Return to oven and broil for 30 seconds. Cut and serve.
Happy holidays! Enjoy!
– EM & JR