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  • Lindsay O'Neill

Spicy Lamb Lasagna

Can be gluten & dairy free*

Mouth watering lasagna that can be gluten and dairy free, loaded with nutrition and soul filling! Less than 10 steps to make this delicious and nutritious dinner.


Salad –

  • Organic arugula

Dressing –

  • 1 small shallot

  • 1 tsp Dijon mustard

  • 2 tsp apple cider vinegar

  • 2 tsp olive oil

  • ½ tsp each salt & pepper

  • ½ tsp herbs de Provence

Lasagna-

  • Organic brown rice lasagna sheets

  • 1 lb Aussie Lamb

  • 2 carrots chopped diced

  • Box of organic spinach

  • 1 onion

  • Mozz and parm – or vegan shreds

  • ½ cup veggie stock

  • 1 8oz container of spicy harissa

  • 1 tbsp onion

  • 1 tbsp fennel seeds

  • 1 tdp dried dill

  • ½ tsp each salt & pepper

Let’s get cookin’:

  1. Sauté onion with salt and pepper in olive oil. Add in meat and brown.

  2. Add veggie stock, harissa, carrots and fennel seeds. Cover and cook on low heat/simmer for 15 minutes.

  3. In another large pot, boil water to cook the pasta per the instructions. Then remove and pat dry.

  4. To lamb sauce, add spinach and dill. Stir until wilted. Remove from heat.

  5. Heat oven to 350.

  6. To make lasagna – place a little bit of the lamb sauce in the bottom of an 8x8 pyrex dish, layer in two rectangles of pasta side-by-side, then cover in a thin layer of lamb sauce and a sprinkle of mozzarella cheese. Rotate the pasta on the next layer. At the top layer you should have pasta, then sauce on top, then mozz then parmesean.

  7. Bake in oven for 10 minutes or until the cheese is melted and turning golden brown.

  8. Make the salad dressing by blending all of the ingredients together. Toss with the arugula.

  9. Serve lasagna hot with a large helping of the salad… you may need the salad and a large glass of water to cool your mouth 😊

Need a wine to pair with it? I recommend this $20 clean crafted ZIN:




Enjoy the LOVE & YUM!

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