- 2 Italian Cali'flour Crusts
- 1/2 to 3/4 c marinara sauce
- 2 lb ground turkey or beef sauteed with 1/2 chopped onion
- 1 c mozzarella cheese
- 2 cups of spinach
- 1 15oz tub of ricotta cheese
- 1/2 c grated parmesan cheese
- 2T fresh italian parsley (optional)
- 1-2 T fresh basil chopped
- 1 tsp olive oil
- Salt and pepper to taste
Instructions below, or watch this video of Stephanie and Rachel from Cali'flour foods!
On the stove top, saute onions in olive oil until translucent then add meat and brown. Salt and pepper to taste. Drain off any excess drippings. Stir in marinara and parsley. Set aside.
Cook spinach in a bowl in the microwave for 2 minutes until steamed. Wring out and drain any excess moisture. Chop and set aside. In a medium mixing bowl, combine the ricotta, mozzarella cheese, spinach, and 1T of basil. Set aside.
Preheat oven to 375F. In a baking dish or lasagna pan, spoon into base 1/3 of the meat mixture followed by the first crust. Add 1/2 of cheese-spinach mixture topped with the next 1/3 of the meat. Top with the second crust and add the remainder of the cheese-spinach mixture. Top this layer with the remainder of the meat and then sprinkle with the grated parmesan and fresh basil. Bake for 30-45 minutes or until warmed enough through and bubbly brown. Remove from oven and let cool.
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