Serves 4-5 people
Prep Time: 20 minutes
Cook Time: 40 minutes
Note: This is not a dairy free recipe
5 Organic Bell Peppers (red, yellow or orange)
1 onion, chopped
2 cloves garlic, minced
1 lb organic grass fed beef
1/2 lb organic sausage
2 T coconut oil
1 tsp pink salt
1 tsp pepper
1 tsp nutritional yeast
1 28 oz can Muin Glen tomato sauce
1 28 oz can Muir Glen diced tomatoes
12-15 oz whole milk ricotta cheese
1 cup grated parmesean cheese
1/2 cup fresh chopped basil
8-10 cooked gluten-free lasagne noodles (Tinkyada brand)
1/2 cup shredded mozzerella
Preparation:
Heat oven to 350Degrees
Cut the tops off of the peppers and remove the center seeds. Bake for 20 minutes. Set aside.
In large pot, cook gluten free lasagne noodles until tender (al dente)
In skillet, add 2 T coconut oil, onion and garlic. Saute for about 3-5 minutes. Add sausage and beef. Cook until browned. Add tomatoe sauce and diced tomates. Let simmer. Add salt and pepper.
In a small bowl, mix ricotta cheese, parmesean cheese and basil.
Remove peppers from oven and layer with ricotta cheese mixture, beef and sausage mixture and pasta. Top until full. Sprinkle with motzerella. Bake for 20-25 minutes until slightly brown and tender.
ENJOY the flavor explosion!
