Author: Dr. Michelle Durkin on 12 April 2016
I sometimes wonder if people get so accustomed to the taste of processed food that they don’t even realize how crappy it tastes.
Whenever I eat lasagna I’m reminded of being in university and my boyfriend at the time making me dinner. He was really excited and let me know that this was the best lasagna he had ever had.
Turns out it was President’s Choice frozen lasagna. And to me it tasted terrible. I couldn’t believe he actually thought it was good.
Why did it taste so terrible to me? I was used to my mom’s homemade lasagna which really was awesome!
Even though I rarely eat pasta I can still make my own homemade version of lasagna that tastes great and doesn’t make me feel bloated a few hours later. Try this recipe for yourself and let me know what you can think. PS> I will use a dairy-free alternative for the cheese like rice cheese if I want it to be dairy-free.
Spaghetti Squash & Zucchini Lasagna:
1 large spaghetti squash, cooked
1 lb ground beef (grass fed, preferably)
3 cloves garlic, minced
1 small onion, chopped
1 small green pepper, chopped
6 oz tomato paste, no salt added
15 oz tomato sauce, no salt or vegetable oils added 1 tbsp fresh parsley
1 tbsp basil
1 tbsp oregano
salt and pepper, to taste
1 tbsp coconut oil
1 zucchini, sliced thinly
1 cup mushrooms, sliced
1 cup cheese, optional if tolerated well
Cook the spaghetti squash by cutting in half, scooping out the seeds, and baking in oven (cut side up) at 350F for 25-30 mins, or on high in microwave (cut side down in 1″ of water) ~7-8 minutes.
Brown the ground beef in a large pan over medium heat, stirring frequently.
Add in garlic, onion and green pepper, and continue to sauté for 5 minutes.
Stir in tomato paste and tomato sauce.
Add in parsley, basil, oregano, salt and pepper, continuing to stir.
Grease a 9″ x 13″ baking dish with coconut oil.
Place a thin layer (1/2″) of the sauce in the baking dish.
Layer squash, zucchini, mushroom and cheese over sauce, and repeat, alternating layering of sauce, then squash, zucchini, mushrooms and cheese.
Bake lasagna at 350F for 25-30 minutes, or until cheese is bubbly.
Now I would love to hear from you! Anybody else out there feel bloated after lasagna? Leave your comments below and I’ll have a new article for you next week on Doctor as Teacher Tuesdays!
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