Layered Lasagna in a Jar
1 Tbs. Kerrygold butter or olive oil
1/2 large sweet yellow onion, diced
plenty of sea salt and pepper
3/4 lb. 90% lean grass-fed beef (omit and sub finely diced mushrooms for a vegan version)
1/4 cup fresh basil, finely chopped
1 cup macadamia nut ricotta cheese
2 cups Muir Glen Portabello Mushroom Pasta Sauce
1 large zucchini, thinly sliced
1 cup fresh baby spinach leaves
15 essential living raw Botija olives
In a large cast-iron skillet, melt butter or oil over medium heat. Add onions, salt, and pepper and cook until translucent. Add beef (or mushrooms), stirring and breaking apart until thoroughly cooked through.
Toss in some fresh basil as things finish cooking. Stir in the nut ricotta, as well as a little spinach, allowing the cheese and greens to “melt” a bit and wilt.
Preheat oven to 425 degrees.
Bake the zucchini rounds (sprinkled in sea salt) for about 10-15 minutes on a parchment lined baking sheet, until soft. Remove from the oven.
To assemble, layer a spoonful of warmed pasta sauce in the bottom of a small (or large, depending upon your appetite), top with a few fresh spinach leaves, the nut/meat(mushroom)/spinach mixture, and some more warm sauce.
Top with zucchini rounds and continue layering as your heart desires until the jar is filled to the brim with amazingness.
Top the treat off with a handful of the most tantalizing, deep, rich, chocolately olives on earth. Sprinkle with some extra basil as well.
Savor. Lick your lips ~ and maybe the sauce dripping down your chin too!
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