Winter Layer Lasagne

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As I am sitting here contemplating what to write for this post I feel a sense of relief. I have not posted for a long time. Life is chaotic at the moment and I have not been dealing well with time management and balance of work and life. I used to write this blog purely out of enjoyment and love but over the last few months I have been distancing myself from Paleo Kitty. It just all seemed too hard. I thought of it as work not fun. I felt guilty for not posting more regularly and providing people like me with simple healthy meal ideas. I started telling myself that I was just another paleo blogger and no one will miss it. I felt it was a burden rather than a joy. I began to dread the blog!

But it has been this week where I have realised that I need to “let go” of a lot of things. I need to let go of things I can’t change. I need to let go of expectations of doing it all. Let go of all the “should’s and bullshit”. I don’t want to do it all, I want to do what I love. I love to eat and I love good food. I love to write and talk about stuff. I don’t need anyone to read the blog, I don’t need anyone to tell me if it’s good or bad. I need to do what brings me happiness. Stuff the laundry and the vacuuming (seriously though my floors are tiled but they look like shag pile carpet at the moment :/ ), screw the study and the bills (I’ll pay them later, I promise!) I want to post a recipe. So I am…

Here in Australia, it is our winter. Well… we had one week of winter and the rest of the time it is just basically like our spring. Still, I love to embrace Winter. I wear trackies and uggs, hoodies and beanies (these are a few of my favourite things) despite the fact it’s 25 degrees outside and I’m sweating underneath all of the clothes. Anyway winter also means it’s time for those beautiful hearty soups, stews and my favourite… lasagne!

I’ve tried ‘no pasta’ lasagne before using eggplant, sweet potato and also zucchini. Whilst they are all valid substitutes, they don’t always create that perfect lasagne with the layering and the béchamel sauce that Nonna used to make. If I did in fact have a Nonna… or was Italian at all…

So I tried and tested and combined three independent recipes and combined them to make a beautiful lasagne.

Meat Sauce Ingredients

  • 1kg of grassfed beef mince
  • 2tbsp coconut oil
  • 1/2 brown onion diced
  • 2 cloves garlic minced
  • 1/2 cup of beef stock
  • 3 tablespoons of tomato paste
  • 1 can pureed tomatoes or 1 – 1 1/2 cups pasata
  • 1 1/2 teaspoon dried oregano
  • Salt and pepper to taste

Bechamel Sauce Ingredients

  • 1/2 head of cauliflower cut into florets
  • 1 cup of coconut milk
  • 1 clove garlic minced
  • 1/4 cup stock
  • Pinch of salt
  • 2 eggs

‘Pasta’ Ingredients

This is basically the Wrap recipe that I posted a few months ago. With this recipe you can leave the spinach in or take it out. I took it out just for a more traditional lasagne look.

Making Your Lasagne

  • Pre-heat your oven to 180 degrees celsius
  • In a large fry pan melt the coconut oil and add the onion. Saute until soft then add the garlic. Cook until fragrant.
  • Then add the mince and cook until just brown.
  • Add the stock, oregano and tomato paste. Stir until combined and simmer for a few minutes. Then add the tomato puree/pasata.
  • Stir until all mixed in and turn the heat down to low and let it simmer while you make the wraps and bechamel sauce.
  • Put in a saucepan all of the ingredients (except the eggs) for the béchamel sauce. Bring to a boil and then simmer covered for 15-20 minutes.
  • Now make the wraps/”pasta” sheets
  • Set the wraps aside
  • With a stick blender or immersion blender blend the cauliflower mix and add one egg at a time. Blending thoroughly before adding the second egg.
  • Now in a rectangle baking dish, place a layer of the wraps, then smother with béchamel layer then add a layer of meat.
  • Continue this layering by adding another layer of wraps, béchamel sauce and meat. The top layer should be a layer of meat then a layer of béchamel sauce.
  • Bake in the oven for 20 minutes or until the top layer is a golden brown colour.
  • Let it cool slightly before cutting in and serving.
  • Get your winter layer on!

Leftover lasagne is delicious and after refrigerating is easy to cut and serve!

 

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