Being out all day, I wanted (needed) a quick knock-up dinner. It had to be quick, easy, healthy and tasty. Added bonus was being able to use a bit of the liquid gold beef bone broth from the workshop today (c/- The Wholefood Home). Out came - *Lamb & Kale Lasagne* 1. stovetop roasted PUMPKIN with a tablespoon of the BROTH 2. added chopped GARLIC, chopped fresh KALE, Mungalli Creek biodynamic natural YOGHURT and an already ground mix of ALMOND, SUNFLOWER KERNELS, PEPITAS & combined all together well. 3. I brushed coconut oil across the bottom and a little up the sides of a rectangular baking dish before layering a sheet of fresh pasta lasagna down. 4. Next layered some leftover sliced roast lamb then the pumpkin mix and some crumbled organic fetta. Repeat layers (lasagna sheet / roast lamb / pumpkin mix / crumbled fetta. 5. Cooked in a 180C oven until bubbling and cooked . Served with a tablespoon of fermented vege. Yee-UM!
Posted on: Sat, 08 Nov 2014 12:17:58 +0000
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