Gluten Free Avocado Pesto Pasta Salad

1 packet rice penne pasta 

1 cup cherry tomatoes, cut in half 

1 large ripe avocado, peel and dice 

1/2 small red onion, chopped 

1 large lemon, juiced 

1/4 cup sliced almonds 

4 tablespoons fresh pesto 

Sea salt and black pepper

Cook pasta according to the instructions on the packet.

Drain the pasta and add to the rest of the ingredients. Season with sea salt and black pepper. Mix well to combine and serve at room temperature.

Meat Lasagna

1 pound ground sirloin

1 pound ricotta

I packet Italian six cheese mix (8 oz) or similar

1 pound container roasted tomatoes

1 15 ounce container tomato paste

1/2 cup fresh basil, chopped

2 cups fresh baby spinach

3 tablespoons pesto

1 small onion, chopped

2 small garlic cloves, chopped

Preheat oven to 350 F

In a large frying pan, add onion, garlic and ground sirloin.  Stir continously to cook and brown. Add all the wet ingredients and continue stirring until it starts to bubble. Reduce heat, cover and let simmer slowly for 30 minutes, stirring occasionally. Add chopped basil and fresh spinach. Mix through.

In a mixing bowl, mix ricotta cheese, half of the italian cheese blend and fresh basil. Salt generously with salt and black pepper.

Spread a 9" by 13" inch baking dish with the meat sauce generously. Cover the sauce with  4 lasagna sheets. Spread a thick layer of the cheese spread on top of the lasagna sheets.  Repeat until all the ingredients is used up. Sprinkle with a good amount of the Italian cheese blend. Season with salt and fresh black pepper. Cover with tin foil and bake for 1 hour or until the lasagna sheets are soft and cooked. 

Remove the foil for the last 20 minutes of cooking so that the cheese gets to brown and crispy.