Lasagne - Primal, Paleo, Kid Friendly and Clean Eating
This was one of the first meals I made with a pasta alternative; much like replacing pasta with coodles, it can seem odd but the general feeling in our house was that it was better than the one we used to make with pasta. We have never looked back. This meal is perfect for keeping in the freezer, you can make it in bulk, pull it out when you need it and for some reason it always tastes better the day after you make it.
500g minced beef
1 courgette diced
1 onion finely diced
1 red pepper diced
1 can tomatoes
2 garlic cloves minced
1tbs coconut oil
2 courgettes cut into ribbons
2 carrots cut into ribbons
2 cups grated cheese
In a stockpot heat the coconut oil, garlic, onion basil and oregano over a medium heat, cook until the onion is soft.
Add the beef mince and cook off until browned.
Pour in the tomatoes along with the diced vegetables to the meat and cook for 10 minutes.
In a baking dish create a layer of carrot ribbons to cover the bottom add a layer of meat then cover with a layer of courgette ribbons, top with cheese.
Repeat until you reach the top of the baking dish, top the final layer with cheese.
Bake at 180 degrees C/ 350 degrees F for 30 minutes.
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