paleo lasagne (layers of veggies and meat).
stuff you need (serves six).
for the layers.
one eggplant, with the top cut off and sliced (about half a cm).
one large sweet potato sliced thinly.
three zucchinis sliced thinly.
one large sweet potato sliced thinly.
three zucchinis sliced thinly.
for the meat layers.
one tbs coconut oil for the pan.
one onion diced.
one clove of crushed garlic.
two rashers diced bacon.
500g beef mince (or any that you like really).
one cup sliced mushrooms.
one tbs oregano.
one tsp rosemary.
one tsp cinnamon.
two cans organic 100% chopped tomatoes.
salt n pepper to season.
one onion diced.
one clove of crushed garlic.
two rashers diced bacon.
500g beef mince (or any that you like really).
one cup sliced mushrooms.
one tbs oregano.
one tsp rosemary.
one tsp cinnamon.
two cans organic 100% chopped tomatoes.
salt n pepper to season.
for the ‘cheese’ sauce.
one cauliflower.
one clove garlic crushed.
half a cup of almond milk.
salt n pepper to season.
one clove garlic crushed.
half a cup of almond milk.
salt n pepper to season.
now what.
Preheat your oven to 180 degrees celsius.
Place the eggplant and sweet potato on a lined baking tray.
Season with salt and place into the oven for 10 minutes and set aside.
Place the eggplant and sweet potato on a lined baking tray.
Season with salt and place into the oven for 10 minutes and set aside.
For the ‘cheese’ sauce, cut the cauliflower into florets and microwave for 12 minutes, or until a fork can easily poke the stalks of the florets.
Let’s start the meat sauce.
Heat the coconut oil in a pan on high.
Add the onion, garlic and bacon and cook until the onion is soft.
Add the beef and stir until the beef browns.
Add the mushrooms and herbs and keep stirring.
Pour in the canned tomatoes and season with salt n pepper.
Once the sauce starts to bubble, turn the heat down and let simmer for 10 minutes.
Heat the coconut oil in a pan on high.
Add the onion, garlic and bacon and cook until the onion is soft.
Add the beef and stir until the beef browns.
Add the mushrooms and herbs and keep stirring.
Pour in the canned tomatoes and season with salt n pepper.
Once the sauce starts to bubble, turn the heat down and let simmer for 10 minutes.
Meanwhile, back to the ‘cheese’ sauce.
With a stick blender, puree the cauliflower.
Add the garlic, almond milk and salt n pepper and stick blend until super smooth.
With a stick blender, puree the cauliflower.
Add the garlic, almond milk and salt n pepper and stick blend until super smooth.
Now to put it all together!
Start by lining the base of a casserole dish with the sweet potato, make sure they overlap a little.
Add half the meat mixture and spread out over the sweet potatoes evenly.
Spoon on a third of the ‘cheese’ sauce evenly.
Layer the eggplant on top, again overlapping the pieces a little.
Repeat with a layer of meat and a layer of ‘cheese’ sauce.
End with a top layer of zucchini as well as the rest of the ‘cheese’ sauce.
Sprinkle rosemary and oregano to garnish.
Start by lining the base of a casserole dish with the sweet potato, make sure they overlap a little.
Add half the meat mixture and spread out over the sweet potatoes evenly.
Spoon on a third of the ‘cheese’ sauce evenly.
Layer the eggplant on top, again overlapping the pieces a little.
Repeat with a layer of meat and a layer of ‘cheese’ sauce.
End with a top layer of zucchini as well as the rest of the ‘cheese’ sauce.
Sprinkle rosemary and oregano to garnish.
Place the lasagne into the oven uncovered for 35 minutes.
Once cooked, let sit for 10 minutes before serving up.
Once cooked, let sit for 10 minutes before serving up.
merrymaker tip:
There are quite a few steps in this one so it is perfect if you can recruit a sous chef!
About the Author
e & c Two aussie sisters who love to be fit + create healthy recipes. We want to share this with you!
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