Lets Chat Dairy and Lasagna. Need I say more.
I don't know about you but I am DONE with winter. Its cold, and snowy, and hard to park, and the dog refuses to walk and probably has cabin fever. I have cabin fever. I just want some sunshine and warmth. Even though my classroom has no windows...so when it's nice out I'll still be sad. Who makes a school with classrooms with no windows? WTF?
The winter just makes me feel so uninspired, and tired and gloomy, Not always, but sometimes when its dark at 5 pm I just want to curl up in bed and hibernate. Bah. Stupid weather.
The weather also makes me want to make all the comfort food and all the casseroles. I have been making this version of lasagna for literally every. Its so easy, not quite the same, but hits all the spots. Plus its pasta free. I have been eating it piled with a massive handful of arugula.
I have posted quite a few recipes with dairy in them this week, including this one. I can hear the paleo police now...dairy is not paleo. It is not paleo because it can be an inflammatory food for many people. However there is a difference between highly processed dairy, and full fat, grass fed dairy. There is also a different between cow and sheep and goat dairy.
I reallllly don't understand the deal with skim milk. Lets take a natural product, strip it of its fat and then process it and then re-infuse it with vitamins. Oh but those vitamins are fat soluble, and since the milk is now fat free those vitamins are useless. Makes perfect sense. That being said, the real deal, full fat, grass fed dairy is nutritionally packed PROVIDED your body can handle it. Also sheep and goats dairy have a different protein structure so some people handle those better. I find I handle goat and sheep dairy the best, I don't really dabble much in the regular stuff. I wish I could find raw cows dairy in Canada, but its totally illegal. However I love full fat cream and sour cream, that stuff is like crack. But it messes with my skin if I go wild. So I typically stick with goat and sheep, and also there is a local buffalo dairy producer near us, so when they are at the market I get their products as well. I also buy as much as possible of any dairy I do buy from local producers, because then I can actually go see how they treat their animals.
How do you decide if dairy works for you? You have to take it out for around a month, then add it back in for a day, a few servings that day and journal how you feel for the next few days, if everything is still good then you are probably a-ok. I experimented MANY times, with many kind, and I still am. Also sometimes I just drink the cream and take the skin hit because its just so darn delicious. Just to clarify I am not drinking cream plain, its going in a morning hot drink.
- zucchinis, I used 6 really small ones, but you could probably use even more if you want to layer your lasagana
- 1 tsp avocado oil
- 1 tsp salt
- 1 tsp butter
- 1 onion, diced
- 1 clove garlic, diced
- 1 jar tomato sauce
- 1/2 cup bone broth
- 1 lb ground beef
- 1/2 cup mozzarella (I used goat)
- Preheat the oven to 400
- Line a baking tray with parchment
- Slice the zucchini thinly lengthwise and layer on the tray
- Drizzle with avocado oil and sprinkle with half the salt
- Let bake for 10-15 mins and then flip and bake for 10 more mins (less time if you have cut your slices really thinly)
- Meanwhile melt the butter in a skillet and add the onion and the other half of the salt
- When onion is translucent add the garlic and saute until fragrant, about 2 mins
- Add the ground beef and cook until there is no more pink left
- Add the tomato sauce and bone broth and let simmer until the sauce is thick - 10 ish mins
- When the zucchini is done you can assemble
- Pour a scoop of the sauce and tomato mixture into the bottom of a baking dish
- Cover with a layer of zucchini, then more meat, then more zucchini and lastly top with cheese (you can also do a second layer of zucchini and meat if you want)
- Bake for 20 mins, until the top is nice and bubbly
- Really yummy served with a big ol' handful of arugula on top