OPTIONAL SEASONINGS

1 Teaspoon each salt, pepper, sweet paprika, lemon pepper, garlic powder, mustard powder, onion powder, dried herbs

1 Tablespoon sunflower seeds

1 Tablespoon pine nuts/walnuts chopped

1 Tablespoon cranraisins 

1/4 Cup parmesan or other hard cheese

How to make it like a boss:

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• Preheat oven to 350°

• First things first...Pasta Sauce!  This sauce can be used for both lasagna or spaghetti.

• Dice up one large onion.  In a large skillet place 1 TBSP extra virgin olive oil or coconut oil and turn the burner to medium heat.  I like to use both, so I will put around a TBSP of both olive oil and coconut oil (I like using MCT coconut oil for this if I have it on hand).  Let the oil heat up and then add in the diced onion. 

• Cook the onion until it's soft and translucent, then add in the garlic, mixing it all together.  How long you let it sauté is up to you. I have an allergy to raw onions and raw garlic, so I cook them until they are a VERY dark brown to ensure they don't give me a stomach ache.   

• Next, add in 2 cans of diced or finely chopped tomatoes.  You can also use fresh tomatoes for this - 5 tomatoes diced. TIP: I like to use organic canned tomatoes because they are way less acidic and way easier on the stomach.

• Add the bell peppers.  I like to use a combination of yellow, orange and red peppers for color.  Chop them up finely and add to the sauce.

• Combine the tomatoes and bell peppers into the sautéed onions and garlic.  Turn the heat down a bit and let the tomatoes simmer, stirring regularly for about 5 min.  

• Add in a cup of red wine next (I use a Cabernet Sauvignon from Lodi, CA called "Freakshow") and let that mixture continue to shimmer allowing the alcohol to cook off over time. 

• Now add the honey, which will cut the acid from the wine.

• As this mixture is simmering, add in the finely-chopped fresh herbs.  You can also use dried herbs if you don't have fresh, but I highly recommend at least having fresh oregano and basil because the flavor will soar!

• Add salt and pepper.  

• Let the sauce continue to simmer on medium low heat.  It should not be boiling, but it should have soft bubbles that pop.  

• In a separate skillet, cook the ground beef by itself on medium heat.  I like to use 2- 1LB packages so it's a really meaty sauce, but feel free to use just 1 if you want a less meaty, more saucy situation.  

• After the meat is cooked, turn the heat off and set it aside.

• NOTE: Your sauce will cook/simmer for around 30-40 min by the time the entire process is done, allowing all the flavors to combine, the alcohol to cook off and the honey and fresh herbs to soften.  

• I don't like chunky sauce, so I always grab my food processor and blend up the sauce.  So pour your pasta sauce in the food processor and blend as much as desired.  Then put the ground beef in the processor and pulse it a few times so the meat won't be in clumps, but nicely ground.  

• If you are making spaghetti, simply make your grain-free noodles and pour your sauce over the top!

• If you are making grain-free lasagna, then it's time to make your cheese mixture and put it all together.  I like to use grated parmesan, gruyere and mozzarella cheese mixed together.

• Then for a creamy cheese layer, mix greek yogurt, soft goat cheese, parmesan and fresh chopped basil together until fully combined and creamy. TIP:  Greek yogurt is a great substitute for ricotta.

• Next for the noodles. I either use grain-free noodles (I love ones made from edamame or hearts of palm, listed below) or I slice up a large zucchini into thin lasagna pasta like strips. NOTE: Your noodles should not be precooked, layer the noodles in their raw, hard form as they will cook with the sauce and cheese while in the oven. 

• Now we are ready to create your bossy lasagna masterpiece!  Grab a 14-inch pan (pan dimensions can vary from 13-16 inches, and your lasagna will cook just fine! Your lasagna will just be thinner or thicker based on pan size). Next, put a layer of your meaty pasta sauce, then uncooked grain-free noodles or strips of zucchini, then spread on a layer of your creamy cheese mixture, then sprinkle on the shredded cheese.  And repeat until the pan is full, finishing with a layer of shredded cheese.  

• I also like to add full basil leaves on the top for a beautiful and unique garnish.

• Pop your lasagna in the oven, and let it cook for 30 min. Then put it on broil for an additional 10 min, and the top will get brown and crispy! Make sure to watch the lasagna once the oven is set to broil, as every oven is different and you don't want the crispy brown to turn to burnt black!  #bossdontburn

• Take out your gorgeous, homemade, grain-free lasagna and enjoy!