Growing up, our Christmas Eve meal tradition was always soup.  Heart warming, nourishing soup, with Mom’s Christmas Greens salad and a whole wheat Great Harvest roll.  Christmas Eve service at church would follow dinner, with a lovely small Christmas treat at home before opening one special gift at bedtime.

About 10 years ago, “we,” started a new Christmas Eve tradition.  Sometimes as grown-ups, “we” just have to do these things.

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I spent much of my life as a vegetarian, so my lasagna has always been vegetarian, if not vegan.  It’s wonderful.  I love it.  It’s SOOOO good.

Mighty Green Meat Lasagna this year….

Mighty Meat Lasagna

Tomato Sauce:
2 tsp. extra virgin olive oil
1/2 yellow onion, diced
1 c. button mushrooms, sliced
2 cloves garlic, minced
1 28 oz. can organic crushed tomatoes
2 Tbs. tomato paste
1 Tbs. balsamic vinegar
1 tsp. crushed red pepper flakes
1 tsp. fine cinnamon
salt and pepper
2 Tbs. fresh basil, chiffonade cut

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Heat olive oil over low to medium heat.  Add onion and sauté until translucent.  Add mushrooms and garlic.  Stir and saute until the mushrooms begin to release their moisture.

Add remaining ingredients up until the fresh basil.  Stir and bring to a boil.  Reduce.  Allow sauce to simmer 5-10 minutes.  Remove from heat.  Stir in basil.

It’s best to refrigerate the sauce overnight to allow flavors to fully develop.

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1 lb. ground grass-fed beef
1 tsp. extra virgin olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1/2 lb. frozen spinach, thawed
salt and pepper
1 Tbs. fresh basil, chiffonade cut
2 large zucchini OR 6-8 sheets of Capello’s Gluten-Free Lasagna Sheets
1 c. shredded cheese (optional)
2 tsp. fresh basil (for garnish)

Thoroughly cook ground beef over medium heat.  Transfer cooked meat to a separate bowl and drain any excess fat from pan.  Heat olive oil and add onion for a light sauté.  Once the onion begins to “transluce,” add garlic spinach, red pepper, and salt and pepper.  Stir to fully mix all ingredients.  Add cooked meat back into the mixture, and thoroughly combine.  Stir in basil.

Using a vegetable peeler, “noodle” the zucchini into wide, lasagna-like noodle strips.

Begin layering…

Tomato sauce, “noodles,” 1/2 the meat mixture, and repeat.  End with one layer of tomato sauce.  Top with shredded cheese (optional).  Bake at 350 degrees for 30-45 minutes, until heated through.  Garnish with fresh basil for a Mighty Green Meat Lasagna.

This is MIGHTY good!

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