You’re definitely gonna eat your veggies with this one! Eggplant and summer squash sliced and crafted to form a lasagne with pork sausage, kale and carrots. It’s another variation of a dish that we grain-free folks have come to love.
- 12 oz pork Italian sausage
- 2 carrots, peeled and diced (about 1/2 cup)
- 1 cup chopped kale (about 3 stalks worth)
- 1/2 cup diced onion, white or yellow
- 2 garlic cloves, minced
- 1/2 tsp Celtic sea salt (or comparable)
- 1 tsp dried Italian seasoning
- pinch of red chili flakes (according to your preference)
- 1 cup organic crushed tomatoes (a little less than a 14.5oz can)
- Extra virgin olive oil
- Your choice of 3 from these: eggplant, zucchini, yellow straightneck squash (I used 1/2 a large eggplant, one 2″ x 7″ zucchini, one 2″ x 8″ yellow straightneck squash)
- Fresh basil and flat-leaf parsley for garnish
- Optional: Myzithra cheese. (Myzithra is made from raw sheep’s milk, traditionally)
Preheat the oven to 350°F and a pan to medium-high heat. Peel and chop the carrots, dice the onion, chop the kale and mince the garlic. Add a couple tablespoons of olive oil to the pan to sauté the veggies, garlic, pork sausage and seasonings (salt, dried herbs, chili flakes) until the pork is cooked through. Pour the crushed tomatoes in last, simmer for just a minute or so, then remove from heat.
Slice the eggplant about a half in thick and lay on the bottom of a deep baking dish. Slice the zucchini and summer squash as well, but go a little thinner…about a quarter inch. A mandolin would be handy here, but using your favorite knife works just the same. Plus you get to practice your knife skills! Be sure to stabilize them first by making a thin lengthwise slice. Lay that flat side down on your work surface, making it much easier to work with your round zucchini/squash for those thin, noodle-like slices.
2) 1/2 meat sauce *with a sprinkle of myzithra
4) remaining meat sauce
5) yellow straighneck squash *top with 1/4 cup grated myzithra
Cover and bake at 350°F for 40-45 minutes or until the squash are tender. Let rest for 5 minutes before garnishing with chopped basil and flat-leaf parsley and serving.