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!

 

Spag Bog

I don’t know about you guys, but where the pants has 2014 gone??? We are over halfway through the year and my baby girl is turning ONE next week! Ummmm… no, this is not allowed to happen. The next thing you know she’ll be telling me how embarrassing I am wearing short shorts to the box, she’ll be snatching more than me, beating me at ‘Fran’, driving around and going out on dates with her fellow CrossFit NPGL athletes! Nuh Uh, I don’t think so young lady!

She has just learnt to walk this last week but still has no teeth, which cracks me up. A gummy toothless smile is hilarious, even more so because my husband is a dentist. Hubby assures me though they make baby dentures, so if we need to that is always an option. Ha!  My eldest who is 3, going on 15, is now toilet trained completely and talking about his willy and acting like a caveman around girls trying to be the one holding their hand. Clearly, he’s a gentleman and doesn’t do the willy talk around the girls though…

I have to keep reminding myself to stop, put down the phone/laptop and to just watch and appreciate my kids. Even when they are driving me mad and we are crying and yelling at each other I have to stop and laugh so that I don’t take things too seriously. Honestly, it takes a lot of work to be a balanced and well adjusted person when you have kids and it can be very easy to lose yourself in the arguments over whether that particular vehicle is a front end loader or a bull dozer.

Anyway family has been a big thing on my mind lately, with mine growing up and the question of whether to expand or not. Also my brother is back in town for a short stay and I’ve missed him… even if he does smell like a monkey ;p kidding Lali. We love ya x

So this recipe is about family and sitting down to a simple meal together and just appreciating the fact that you can do that with the ones you love.

Ingredients

The “Bog”

  • 500g pork mince
  • 500g lamb mince
  • 1 brown onion diced
  • 2 cloves of garlic minced
  • 2 tbsp olive oil
  • 400g can of organic crushed/diced tomatoes
  • 1-2 heaped tbsp of organic tomato paste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1tbsp coconut sugar
  • 1 tbs coconut aminos
  • salt and pepper to season
  • 1/3 cup chopped mushrooms *optional
  • 1/3 cup of chopped stuffed olives *optional

The “Spag” to your “Bog”

  • 1 large zucchini or 2 medium
  • 1 large sweet potato or 2 medium
  • 1tbsp olive oil
  • dash of lemon juice
  • sea salt to season

Making your Bog

In a large sauce pan, heat the olive oil over a medium to high heat and add the onion and garlic. Sauté until just soft but do not burn the garlic.

Add the mince and stir until just browned.

Add the tomato paste and mix in well, then add the tomato sauce mixing well.

Turn the heat down to medium and add the mushrooms, olives, coconut aminos, coconut sugar and dried spices. Mix well and then turn the heat down to low and let simmer for approx 40 – 50 minutes, stirring occasionally.

You want the sauce to reduce a bit and increase it’s richness. Don’t leave it too long without stirring as it will burn on the bottom of the pan… trust me.

Making your Spag

Meanwhile get your spiraliser, julienne peeler or whatever you use and peel the zucchini and sweet potato. Spiralise away, lightly sprinkle with seat salt and set aside on a plate lined with kitchen towel. This will soak up any liquid that seeps out.

When your sauce has cooked, take off the heat and set aside. Get a large fry pan and place about a tbsp of live oil in the pan.  Heat the pan to medium and add the spiralised veggies. Give them a quick toss in the pan for a couple of minutes and add a dash of lemon juice and season with salt.

Remove from the pan and portion to plates.

Add the Bog to your Spag and voila! Spag Bog! Sprinkle with chopped parsley and season to taste.

A family pleaser 🙂

You can add grated carrot, finely chopped kale to your mince to sneak in some extra veggies if so desired. Just don’t mention it to anyone else and they won’t ever have to know ;p

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