Ingredients:
Serve 12 to 16 (depending on pan size)
1.5 lbs grass-fed ground beef
1lb calf liver
1lbs Italian sausage out of the casing
2T ghee
1 jar low sugar or sugar free if you find, marinara sauce. I use Rao's
16oz ricotta cheese full fat
2 eggs
1lb oven roasted turkey thinly sliced (you can use deli meat if you prefer)
16oz fresh mozzarella cheese sliced
1c shredded cheese
Fresh basil
How to:
- Preheat oven at 425F
- Cook liver in 1/2T ghee and set aside. Once cooled down, either thinly slice or ground in a blender.
- Add the rest of the ghee and sauté the beef and the pork sausage over medium heat until well browned.
- Add the liver on the meat and the tomato sauce. Cook until everything is well incorporated and you don't have a lot of juices in the pan.
- In a mixing bowl combine ricotta with eggs
- Get a large lasagna pan and spoon half of the meat sauce and arrange the thin slices of turkey breast
- Add half of the mozzarella slices
- Add a layer of fresh basil
- Repeat layers of meat sauce, remaining thinly sliced turkey and finish with mozzarella slices.
- Sprinkle the shredded cheese on top
- Cover with foil and ensure it is not touching the cheese. Bake for 25 minutes.
- Remove foil and bake for another 25 minutes.
- Let is rest for 15-20 minutes, use more basil for garnish and enjoy.
Notes:
1. If you don't like liver, discard the juices from the pan, so you don't really smell it in the dish. If you are ok with it,
2. You can use oven roasted chicken deli meat instead of turkey
3. You can skip the liver if that's not something you like
4. Do not add salt. Sausage meat especially is too salty