Dinner
1 recipe faumagan cheese
3 tri coloured peppers
1 large onion
½ c. celery
1 8 oz package portabello mushrooms
1 package turkey kilbasa
⅓ lb. smoked ham
1 tsp. kosher salt
1 can cento puree or whole tomatoes
1 can tomato paste (cento is best)
1 c. bone broth or chicken broth
1 package fauzerella (homeade) or 8 oz. shredded fake mozerella cheese
1 package no boil gf lasagna (I like tinkyada or the intalian Joy pasta)
2 tbsp. olive oil
2 tsp. oregano
2 tsp. basil
2 tsp. thyme
A beautiful fusion of vegan and carnivore traditions. Its part vegan and part carnivore. The cheeses are ‘vegan’ since I can’t eat any dairy anymore, but I still like my meat. I consider it a happy fusion of left and right traditions. Its also very nice in terms of lasagna, and its lighter than the traditional intalian heavy lasagna
Complete 1 recipe of fauzerlla cheese (in another recipe). Chop veggies as you like (dice whatever). Dice meat (I take kielbasa and quarter it and then thinly slice.
Sauté veggies in the following order: peppers, onions, celery, and mushrooms (I do this for about 5-10 minutes total for all the veggies). Add the Meat and brown. Since the meat is cooked it doesn’t take too long to cook.
Once things are done sautéing, add sauce, spices, broth, and simmer for about 1 to 2 hours on medium low heat.
To finalize the dish, simply layer on bottom with noodles (dry), then a layer of fauzerlla cheese, then another layer of lasagna noodles (dry), sauce. Repeat until the mixture reaches the top of a glass pan. I typically use a 9x13. Cover with a piece of parchment paper, and then cover tightly with aluminum foil. Cook in a 350 degree oven for 30 minutes. Remove from oven. Remove foil and and parchment paper. Sprinkle vegan cheese over the top, and cook for 10 more minutes. Finally broil for about 3-6 minutes on high to ‘melt’ the cheese, since vegan cheese refuses to melt at anything < the surface of the sun temperature.
Allow to cool and enjoy!