Sooooooo…..I should tell you this, in case you get disappointed later.
I am not one of these types to recreate ‘normal’ dishes and PALEOFY them painstakingly by converting them using elaborate ingredients so that they resemble something close to the original. I admire those folk, but this is not me. For a few reasons:
- I am lazy
- I am also time-poor
- Why would you be bothered?? If I really wanted a Kit-kat , I would eat a Kit-kat.
- Paleo (or grain-free or JERFing or just your eating way) is about finding a ‘new normal’- eating simple, wholesome, quality, real foods. Keeping It Simple Stupid. Less is more!
Erm, so why am I posting a recipe for Paleo Lasagne? Because it required minimal effort, was no more labour-intensive than the original version is and….. I wanted to!
Just don’t expect any Paleo Mars Bar recipes from me anytime soon! 😉
1kg grass-fed/ organic Beef mince (I used higher fat ‘Paleo mince’)
3 cloves Garlic
2 tsp oregano
2 TBS organic tomato paste
2 fresh tomatoes, diced
1TBS Tamari/soy sauce
4 medium Zucchini, sliced thinly
1 cauliflower head, florets only, stem discarded
1/2 cup milk of choice (I used almond)
1/4 tsp nutmeg
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper to taste (white pepper is ideal)
*Optional: Parmesan or Goat’s Pecorino
- Fry onion until glassy. Add crushed garlic before adding beef mince. Brown mince and break up lumps, for 3-5 minutes. Add tomato paste, tomato, tamari and herbs. Reduce to low and let simmer for 20-30 minutes, or slow-cook for longer for a richer sauce.
- Thinly slice Zucchini length-ways using a Mandolin or similar. (I don’t have one, so I used a cheese slicer which worked a treat).
- Steam cauliflower until tender. Add to food processor with other ingredients. Blend until creamy.
- Layer each part as many times as you like. I only did two layers due to the size of my tray. Mince, Zucchini, white sauce and repeat!
- Sprinkle top layer with grated Parmesan or Goat’s pecorino (Optional. You could also use nut cheese).
- Bake in a pre-heated oven on 170c fan-forced/190c for 20-25 minutes, until brown on top (if using cheese).
- You can do the first step earlier and refrigerate the cooked mince until later. I did this to save on preparation time in the afternoon.
- You can use more tomato paste and also canned tomatoes if you wish. I personally have issues with nightshades so I limit rich tomato dishes.
- If you have a large dish and want to do more layers, use 4-6 zucchinis.
This dish was kid, husband and house-guest approved! I hope you and your family like it too.
Enjoy the Sunshine,