When I think of ultra-healthy food, lasagna usually isn’t the first thing that comes to mind. But there’s lasagna and then there’s this epic Elk, Kale Pesto and Goat Cheese Lasagna! You don’t even need tomato sauce here, just lush layers of distinctive lean meat, garlicky kale and creamy goat cheese. Oh my!
It was such an incredible treat to get some fresh elk from one of our neighbors this year, but you could also make this dish with any ground meat that has a distinctive gamey flavor, like venison, bison or lamb. Not only is elk meat higher in protein, but it is also lower in fat and cholesterol than beef, pork or turkey. It’s also a great source of important minerals like iron and zinc. Partner that up with the healthiest vegetable on the planet and you’ve got one incredible lasagna.
Sauce It Your Way
I like making my own béchamel, or creamy white sauce, and because I use skim milk, it’s extra healthy. As a shortcut and extra rich alternative, you can also use whole or part skim ricotta. It’s nice to have some options!
Suggested Wine Pairings
Strongly flavored meats like elk and venison can easily overpower a light wine so you’ll want to choose one that is bold and robust. Look for an intense red wine with bold tannins to help cut through the rich combination of elk and cheese. Try a robust California Cabernet Sauvignon or a juicy, spicy Australian Shiraz. For a nice splurge to go with this gourmet lasagna, my personal favorite is a big, bold fruit-driven red from the Southern Rhone region of France, particularly Châteauneuf-du-Pape. If you are a white wine lover, look for an intense, full-bodied one that won’t easily get overpowered like a Viognier or Southern Rhone white blend.