During the summer and the following months, we are always eager to use the fruits from our garden at home. Whether it’s experimenting with new flavors from our herb garden or simply roasting the vegetables we grew with care, I’m constantly on the lookout for ways to incorporate our garden harvest into our meals. Some summers bring larger yields of certain foods, and this year, we have had an abundance of tomatoes (much to my delight!).
One way I like to keep your vegetables interesting is by experimenting with various flavors in traditional dishes. Many people call this “food fusions”, referring to two different culinary flavors combining into one (think wasabi tacos). Some aren’t fans of food fusion, but I think it’s a great way to keep things interesting in the kitchen.
So when I saw this recipe a several weeks ago and it looked really yummy, I wanted to do my own spin on it and make it healthy. It was a terrific way to use the tomatoes from my garden (but you can also use canned tomatoes if need be).
Mexican + Italian = Heaven
My family loves Mexican food, and we love Italian food, so this healthy Mexican lasagna was a natural hit at our table. It’s a delicious blend of fresh veggie and herb flavors with the depth of grass fed beef. Now, this meal is in frequent rotation!
The recipe below will make two dinners.
Healthy Mexican Lasagna
- 2 cups fresh cilantro leaves
- 2 cups fresh spinach
- 1 or 2 jalapeno peppers
- 4 scallions coarsely, chopped
- sea salt and ground pepper
- grass fed butter
- 2 pounds of ground beef
- Sprouted whole wheat or corn tortillas
- 2 cups homemade salsa or finely chopped tomatoes
- 2 cups of shredded raw cheddar cheese
- To cook heat oven to 350 and bake for 30 minutes
Check out the video (remember I am still getting the hang of this video thing! I totally forgot that shooting in vertical mode is a no-no, whoops!) for directions on assembly.
Hope you like it!
Are you into food fusions? What’s your favorite combination?