Are you gluten, grain, and/or dairy-free but love lasagna??? This Cassava Flour Pasta Lasagna is the answer to your prayers! Layers of sautéed vegetables and organic, grass-fed meat in between layers of homemade cassava flour fresh pasta! Healthy, "real food" Italian at its best!!!
Blend Otto's Cassava Flour, eggs, bone broth, avocado oil, and pink Himalayan salt until a dough is formed (according to link provided in my post to recipe by Hayley at Health Starts In the Kitchen.) I simply mix all ingredients together with a spoon until dough gets too thick, then knead with my hands. A pasta maker can also be used, if you're lucky enough to have one!)
Wrap dough in plastic wrap and let sit for about 5 minutes.
Using a rolling pin, roll out cassava flour pasta dough between 2 pieces of parchment paper to preferred thickness (I prefer about 1/8 inch or less.) Cut pasta into desired size using a pizza cutter.
Place freshly cut pasta into pot of boiling water (in batches if needed) for 5-8 minutes, depending on thickness.
Once cooked, remove from water and set aside until ready to assemble lasagna layers.
Chop onion, leek, zucchini, red pepper and broccoli, and place into heated pan along with avocado oil.
Add basil, oregano, parsley, marjoram, and black pepper. Saute for 8-10 minutes until vegetables are soft. (Set aside cooked veggies until ready to assemble lasagna layers.)
Brown ground meat until no longer pink.
Add 1 cup Organic Paesana Tomato Sauce (or tomato sauce of choice) and simmer for 2-3 minutes. (Set aside until ready to assemble lasagna layers.)
Spoon tomato sauce to cover bottom of baking dish to prevent pasta from sticking to it during baking. (I use an oval Corningware baking dish about 8" wide by 11" long.)
Lay one cassava flour pasta layer to fully cover tomato sauce.
Spoon meat layer to fully cover pasta layer.
Place a second pasta layer on top of meat layer.
Spoon vegetable layer to fully cover second pasta layer.
Place third pasta layer on top of vegetable layer.
Spoon about 1/4 cup tomato sauce on top of pasta layer and sprinkle with a touch of pink Himalayan salt, garlic powder, and nutritional yeast.
Bake at 375 degrees for 30 minutes. (All ingredients are already cooked. Baking in the oven helps everything to meld together and ensures all components of the Cassava Flour Pasta Lasagna are evenly heated.)
Enjoy!!