The tradition of bringing meals to new moms is one of the great acts of service (and so needed!) New mamas need special nutrients to recover from birth and build up their reserves, especially if they nurse their baby. If you’re wondering what meals for new moms are best, or if you’re looking to stock your freezer full of meals for when you have your baby, this post is for you!
A great rule of thumb for nourishment is to eat a 4 ounce serving of liver once a week. An easy and agreeable way to do this is with a bolognese lasagna. I promise you can’t even taste it! Be sure that you get a high-quality source of liver from a grass-fed cow.
Liver Bolognese Lasagna
This delicious lasagna recipe is adapted to include more liver for an extra nutritional punch!
- 2 Tbs. olive oil
- 1 1/2 lb ground beef
- 1/2 lb beef liver (see if butcher can grind up for you. Otherwise, mince)
- 1 large chopped onion
- 4 cloves garlic, minced
- 2 – 16 oz. jars of organic, tomato-based pasta sauce or you can make from scratch
- 1 box of gluten-free pasta
- 1 cup freshly grated parmesan
- 2 pounds of organic Swiss cheese, sliced
- 2 pounds fresh Ricotta cheese
- 2 eggs
- 1/4 cup fresh parsley, finely chopped
In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent. Add your ground meat and liver. Cook until browned. Add in your tomato paste and most of your tomato sauce (Keep about 1 cup of sauce set aside for topping.) Mix well and turn off heat.
Preheat the oven to 350 degrees F.
Bring a large stock pot filled with water to a boil. Add your lasagna noodles and cook for about 10 minutes or when they are “al dente“. Drain and drizzle with a teaspoon of oil so they don’t stick.
Combine your ricotta cheese, eggs and parsley in a large bowl. Mix well. You can add salt and pepper to taste.
Then oil a 13×9 baking dish, then spoon a ladle of meat sauce onto the bottom of the dish. Cover with 1 sheet of pasta. Top the lasagna with a layer of meat sauce, a layer of ricotta, then a layer of Swiss. Repeat layering lasagna, sauces, and cheese, ending with your plain tomato sauce and the Parmesan cheese on the top.
Put into your oven and bake 55-65 minutes, until the lasagna is bubbling and golden brown. Allow to rest 30 minutes before packing up.