Grain & Nightshade FREE

Beet Based Lasagna

1 lb. ground beef (or I like to use Italian veal bulk sausage OR BOTH!)

1 lb. farm fresh kale (full bag from our produce box) shredded

2 medium sized farm fresh beets peeled and cut into quarters

1 full garlic bulb peeled (use ½ cloves minced in cooking and half cloves whole with beets)

1 large onion from produce box peeled and diced

Real Salt to taste

Frontier Organics Pizza Seasoning to taste

2 full blocks of raw jack cheese sliced

1lb. shiitake mushrooms from the CSA diced or minced (your preference)

Preheat the oven to 450 degrees.

Sauté the onions and mushrooms in ghee until the onions are slightly brown. Add minced garlic and ground meat and sauté nicely.  Season the pan with real salt and the pizza seasoning to your taste- I like to cover the meat heavily with the pizza seasoning.  In a vitamix or powerful blender cover the blades with a little distilled water then add beets and garlic cloves and salt to taste.  Blend the beets and garlic into a thick paste/puree.

Use a 10x15 Pyrex or other glass baking dish.  Pour in the meat mix and top with the kale.  Work the kale into the meat and mushrooms.  Sometimes I add the kale into the pan on the stove because it is easier to work the shredded kale into the mix that way.  Spread the meat and veggies into the dish evenly.  Top the dish with the cheese slices and then bake for 20-25 minutes uncovered.  You may need to brown the cheese to your liking.  I normally broil for 5 minutes at the end.