Hello Everybody and Happy New Year! For this month's recipe you have to look no further than down. Today I am pleased to present you with a Chris Original Recipe! How original, I just finished this recipe and it is cooling on the counter original. So everybody loves lasagna, but how can you enjoy lasagna if you don't want noodles? It's easy, you take out the noodles and leave the stuff that compliments your hard work with Carmen. I used to make this lasagna which everyone loves and requests (I just made it for Christmas) and while I was making this recipe I literally said, Chris take out the noodles and get this to Carmen and Company. So here it is, My Muscle Lasagna:
Portobello Mushroom Caps (Two Packs) (At Trader Joe's they come three to a pack for $2.50)
Sliced Portobello or White Mushrooms (10 oz)
Red/Green/Orange/Yellow Peppers - 1 of Each (Best Deal Trader Joe's - 3 Pack)
Fresh Basil (Trader Joe's)
Bagged Spinach - 1 Bag (Trader Joe's $1.99)
Canned Crushed or Diced Tomatoes - 2 (28 oz)
Grass-Fed Ground Beef - 2lbs
Sausage - (Trader Joe's or Whole Foods) (Links - Remove Casings) - 2
Packs Bacon - (I used Trader Joe's Apple Smoked Bacon $3.99)
Cayenne Pepper - 1 Tsp
Smoked Paprika - 1 Tbsp
Chili Powder - 1 Tsp
Dried Oregano - 1 Tbsp
Garlic Powder - 1 Tsp
Salt and Pepper to taste
Directions: In one skillet prepare your bacon. Use the entire package and resist the urge to eat the bacon, IT WILL BE HARD, but you must resist. Everyone say Thank You to Our Favorite Strong Mom Tara L who reminded me, "Bacon makes everything Better!" Thank You Mrs. Lamond, Thank You! Heat another skillet on medium heat and place a Tbsp of Coconut Oil into the pan. While the pan is heating up, remove the stem and gills from the portobello mushroom caps, wash, dry, and slice length wise and place into the warm pan. Monitor your mushrooms and watch that bacon.
Remove the cooked mushrooms from the pan and now add another Tbsp of Coconut Oil into that same pan which had the sliced mushroom caps and add the sliced mushrooms and peppers which should be sliced length wise. Cook for approximately eight to ten minutes. Remove them from heat and add them to the same area where you put your sliced mushroom caps. By this time all of your bacon should be cooked and resting on a plate.
Now add your ground beef to the same pan which had your mushroom and peppers and cook until no longer pink. Drain your meat in a strainer in the sink. Now go add your sausage to that same pan. Cook your sausage. Now everything is cooked right - WRONG! We have to make the sauce. It is simple and you are going to be making this sauce for everything and for everyone.
For the sauce open your two cans of diced or crushed tomatoes and add them to the pan which just had your sausage. While the sauce is cooking add your spices and the bag of spinach and basil to the pan. Cook until the spinach has wilted and is totally incorporated into the sauce.
Now we are ready to assemble. I know what you are thinking and what you are going to say; Chris this is A Lot of Meat! You are Right - You're Welcome!!! Coat a 9x5 pyrex dish or anything which you normally cook lasagna in with coconut spray.
First Layer - Ground Beef
Second Layer - Bacon (I hope you did not eat it all)
Third Layer - Sausage
*This was included in the first layer per this chef's own discretion.
Fourth Layer - Sliced Portobello Mushroom Caps
Fifth Layer - Mushrooms and Peppers
Final Layer - Sauce Cheese? There is NO Cheese - And you won't Miss it!
Place in a preheated 400 F oven for 30 minutes.
Remove and Enjoy!
You train hard, Now Go Eat Well!!!