Makes 4 servings
6 Tinkyada Rice Lasagna Noodles
2 Tbsp. Extra Virgin Olive Oil (EVOO)
3 oz. lean organic ground beef
1/4 cup chopped onion
2 small mushrooms, chopped
2 cups Kale, stems removed and cut in small pieces
1 clove garlic, minced
1/4 cup organic tomato puree
2/3 cup water
1 teaspoon salt
5 drops liquid stevia
1/4 teaspoon Italian Seasoning
1 teaspoon tapioca flour or thickener of your choice
3/4 cup organic shredded mozzarella cheese
Boil rice noodles 14 minutes. Steam Kale until tender. Heat 2 Tbsp. EVOO in large iron skillet and brown ground beef in large iron with onion, garlic, and mushrooms. When browned stir in tapioca flour. Then add 2/3 cup cold water or chicken broth. Add tomato puree, cooked kale, salt, Italian seasoning, and liquid stevia. Bring to boil and simmer for 5 minutes.
In 8 x 8 casserole dish place 2 lasagna noodles in center ( they won’t completely cover the bottom of the dish). Also, you will need to cut noodles to fit, placing cut pieces on upper layers. Add 1/3 cup sauce mixture, then 1/4 cup cheese. Repeat 2 more times to make a total of 3 layers.
Bake 10 minutes at 350 F.
When I created this recipe for the first time it didn’t appear to have enough sauce and so I thought it might be dry. But it really is moist and flavorful!