Now this is a delightful gluten free recipe I can stand behind. The title is a little misleading because there are no noodles in this version of lasagna, just meat and the fillings!
I’m getting pretty good at stuffing meat with things and the flank steak is really easy to roll and stuff. Now that I have the hang of cutting the meat and getting it to open like a book, I can pretty much stuff it with anything! For the next few weeks, I will be focused on eating clean and getting lean so I want some items that are low or no carbs to help me hit my goal. For dinners, I rotate a small amount of carbs one night like sweet potatoes with another night of no carbs like this recipe here. The carb dinners are saved for the days I work really hard at the gym.
1.5 pounds of grass fed flank steak
3/4-1 cup of ricotta cheese – we used organic (shown below)
2 cups of spinach
1/2 cup of thinly sliced peppers (shown below)
3/4 cup of frozen, shelled edamame
1/4 cup of artichokes from a jar marinated (we used Trader Joe’s)
1 tablespoon of chopped garlic
1 tablespoon of onion powder
2 cups of gluten free marinara sauce (shown below)
Olive Oil and Parmasean Cheese
1. Pre-heat the oven to 425 degrees.
2. Put 2 tablespoons of olive oil, the garlic, onion powder, spinach, peppers and edamame in a skillet to sautee
3. While this is cooking, get the flank steak out and cut open. You want to be sure not to cut it all the way through, you want it to open up like a book, as you can see in the top and bottom pictures. Cut the twine into pieces so you can get it tied all the way around and you will need 3 or 4 pieces.
4. Brush the meat with olive oil and add any other seasonings you might want to add. Italian seasonings would be a nice addition to this recipe. Put the ricotta cheese down leaving a nice edge around the meat. You don’t want it to spill out all over when you try to roll it.
5. Mix the spinach mixture with 1 cup of marinara sauce and then lay that on top of the ricotta cheese.
6.. Have the twine ready to slide under the meat when you roll it. It’s a good idea if you pick it up a bit and try to almost fold it over instead of rolling because it will smush the ingredients and push them forward instead of rolling. Tie it all up and cut off the extra twine at the top.
7. I brushed a little more of the olive oil on the meat to prevent it from drying out.
8. Bake for 25-30 minutes depending on how you like your meat.
9. We heated the extra sauce and put it on top of the meat when cut along with a little parmesan cheese.
I never finish my meal like this! It was that good. I would make this every week (actually I might;)