Gluten-Free Lamb-Turkey Lasagna

Take one large bulb elephant garlic, peel, chop, and place in food processor. Puree in two batches, adding 1 tbsp each pomegranate blueberry juice, Oliver strawberry mead, and silver rum to both batches. Scrape paste into large mixing bowl. Add 3 tbsp EVOO to food processor, run to help clear out, and pour into bowl. Add 1/8 tsp ground marjoram, 1 tsp marjoram leaf, 1 tsp ground savory, 1 tsp crushed rosemary, 1/4 tsp ground mace, 1/4 tsp mint, 2 tsp oregano, 3/4 tsp white pepper, 1 tbsp kosher salt, and 6 tbsp Gillian's gluten-free bread crumbs. Mix together into a thick paste with a whisk, then add 1 lb ground lamb, 1 lb ground turkey, 1 tbsp Oliver strawberry mead, and 1 tbsp silver rum. Mix together thoroughly with a spoon.  Set aside in fridge.

Peel, remove white mesh, and puree one pomegranate.  Place in large mixing bowl. Wash, core, and chop two green dragon apples and add to bowl.  Wash and chop four each purple and yellow carrots and add.  Add 3 tbsp Gillian's gluten-free bread crumbs, 1 tbsp kosher salt, 1/2 tsp black pepper, 1/2 tsp ground coriander, 1/2 tsp ground ginger, 1 tsp holy basil, and 1 tsp thyme leaf.  Stir together, then add 3 tbsp Mackinaw Trail spiced apple wine, 1 tbsp roasted garlic rice vinegar, 2 tbsp EVOO, and 1 tbsp coconut flour.  Stir together well and set aside.

Preheat oven to 350 F.  Fill a large saucepan half way with water and add 2 tsp salt.  Bring to boil on high for Tinkyada brown rice lasagna noodles and cook as directed.

Place 1/2 lb each frozen chopped kale and spinach in a large pyrex bowl and microwave on speed defrost for 3 minutes.  Add 3 tbsp EVOO, 2 tsp kosher salt, 1 tsp thyme leaf, 1 tsp oregano, and 1 tsp crushed rosemary.  Mix together well with a fork.  Drain one 15 oz can crisp gold and white corn and mix into bowl.  Set aside.

Spray a 4.8 qt baking dish with olive oil.  Spread half of meat mixture across bottom, then half of carrot-apple mixture, then half of spinach-corn mixture.  Place a layer of noodles over, creating four rows.  Repeat with remaining half and rest of noodles.  Cover with tin foil and bake for 55 minutes.

Free of gluten, dairy, egg, nuts, peanuts, fish, shellfish, canola, tomatoes, peppers, and mushrooms.

  
   

Elephant Garlic Cloves 1
Gluten-Free Lamb-Turkey Lasagna 4