Project Description

Primal Lasagna

 

After weeks of eating salads and grilled food, this week I’ve been craving something hearty. Perhaps it was watching The Grand Depart all weekend, from sunny California. Seeing my beautiful county Yorkshire, and the towns I used to live in, made me so proud… They put on a spectacular show didn’t they! Primal Lasagna

So on sunday, I wanted nothing more than Yorkshire puds and some roast beef. Alas that wasn’t to be, so yesterday, I decided to get stuck in the kitchen and have a play around at making a tasty lasagna. (Yes- I know that’s Italian! haha!) Comfort food perhaps?!

It was one of the hottest days I’ve been here (or felt like it when I was slaving away in the kitchen) and half way through cooking this dish I began to realize why I’ve been eating salads! That was until I tasted this!

On top of my primal lasagna, I added some delicious, crumbly, raw feta cheese. If you can tolerate cheese occasionally, feta is a great, nutritious addition. If you struggle with cheese, blitz up some cauliflower and top with lashings of olive oil, to achieve that crumbly texture.

Primal Lasagna

You can also adapt this recipe- switching the beef to lamb, courgette/ zucchini to aubergines/ eggplants and seasoning from Italian to Greek for a totally different take on this recipe.

This recipe serves 2-4 (Plenty of leftovers for my lunch!!)

Primal Lasagna

You will need:-

  • 500g grassfed beef
  • 1 large courgette
  • 1 large sweet potato
  • 1 large white onion
  • 1 tin of tomatoes
  • 2 cloves of garlic
  • Mixed Italian herbs
  • Balsamic vinegar
  • Olive oil
  • Black pepper
  • Organic beef stock cube

Method

  1. Using a mandolin, slice the courgette.
  2. Peel and mandolin the sweet potato.
  3. in a medium baking dish, layer the courgette and sweet potato.
  4. Chop your onion and garlic, and fry off in a pan with lashings of olive oil.
  5. Add the mince and cook for around 5-10 minutes until browned.
  6. Add the tin of tomatoes, and a good glug of balsamic vinegar.
  7. Add a beef stock cube, a dessert spoon of herbs, stir and simmer for 15 minutes.
  8. Once cooked, add 1/2 the meat to the baking dish. Now create another layer of courgette and sweet potato.
  9. Top with the remaining meat and layer.
  10. Chop the feta until crumbly and top the dish. Add ample salt and black pepper.
  11. Baked at 215 degrees for around 30 minutes.
  12. If the feta does not look browned you can grill to finish, but be aware, it can burn quickly!

Enjoy!!!

Primal Lasagna in photos!

Layer the courgette and sweet potato

Layer the courgette and sweet potato

Top with meat and create another layer

Top with meat and create another layer

Primal Lasagna

Complete the layering and top with feta

Bake!!

Bake!!

Now baked, and serve!! Delicious!

Now serve!! Delicious!