Tuesday, December 22, 2009

GAPS Lasagne

We have family over for the Christmas season, and I have been busy in the kitchen making all kinds of non-GAPS treats, that I have been (sometimes) successfully resisting.

Tonight I made lasagne but I didnt want to miss out so I made the following GAPS version for hubby and I to share. It is a tweaked version on a recipe I found on the net. Unfortunately I didnt keep the link to give credit - but I have altered the recipe enough to make it my own.

Enjoy this dish it is absolutely delicious.


2 - 3 Zuchini
1 T lard or coconut oil
1 Large onion
1 large beef steak - cut into thin strips
One large pinch of basil, oregano, thyme
1 large handful of pecan or walnuts
1/4 cauliflower diced
1-2 cups tomato puree
2 pinches salt
pepper to taste

Melt a little fat into a lasagne dish and grease bottom.
Slice the zuchini lengthwise and lay a few slices in the lasagne dish to cover bottom.

Fry the onion in the lard on low heat
Add the beef strips and stew in the fat for a few minutes
Add herbs and and tomato pure
Cover pot and simmer 10 mins
Add cauliflower and nuts simmer a few minutes

Pour a little tomato mix over the zucchini slices
add another layer of zucchini before pouring some more tomato mix over that too.

If you can tolerate cheese then add some grated cheese between each layer too.

top off with some chopped parsley and grated cheese. ( I dont tolerate very much dairy but I could have the cheese on top without any problems).

Bake for 30 -60 mins at 180 degrees celcius. (my oven is super fast and our lasagne was ready in 30 mins. I also dont like my zucchini overly soft. The original recipe called for 60 minutes so you can adapt as needed).

1 comment:

  1. This sounds good, but what's the layers with the meat added? Zucchini first, then tomato mix - is this the meat combo?