Oh. My. Food. Seriously. This. Is. Amazing. Ok, enough with the full stops! This Paleo Lasagne recipe is from the ever-amazing Irey Macri. We reviewed Eat Drink Paleo the cookbook and this is her most famous recipe! Read about it here and get a copy of the book here! Irena was kind enough to let us share her lasagne recipe with you! Now we made some super minor changes (purely because we forgot some ingredients oops!) but this is definitely a MUST MAKE! It has a few more steps than what we’re used to but the taste is well worth the extra effort!
We can not wait to make it again… may become a merrymaker staple!
e + c
p.s you might also like Irena’s recipe for Paleo Zucchini Carbonara – why not whip up both and have a real paleo italiano night!
- 500g grass-fed beef mince
- 3 cups tomato passata (try for organic)
- 1 brown onion, diced
- 2/3 cup dry red wine
- 2 tbs. olive oil
- 1 tbs sweet paprika (original was 2/3 tsp… we LOVE paprika!)
- 1 clove garlic crushed (the original recipe uses 3, we can't take that much garlic!)
- Salt and pepper to season
- 1 large eggplant, sliced into 1 cm thick disks
- 2 parsnips, peeled and thinly sliced, we did disks
- 3 medium zucchini, sliced vertically into thin ribbons
- 2 cups baby spinach leaves
- 1/2 cup torn fresh basil leaves
- 5–6 button mushrooms sliced (we forgot these from the markets… oops)
- 1/4 cup organic cheese (this is optional, we used parmesan and feta, the original recipe used 1 1/2 cups ricotta and a sprinkle of parmesan)
- 7 tbs. olive oil
- Preheat oven to 180 degrees celsius.
- In a large saucepan on medium heat 2 tbs. olive oil and sauté onion with a pinch of salt until soft.
- Add the beef and bring the heat up to high.
- Use a potato masher to stir and break the mince apart into small pieces (this is and AWESOME way to cook mince, thanks to Irey for the hot top!)
- Cook until browned.
- Add the red wine, garlic, paprika, salt and pepper, continue to cook for 3-4 minutes.
- Add the tomato passata and bring to the boil, then reduce heat to simmer. Cook for another 10 minutes.
- Meanwhile, sprinkle the eggplant disks with salt and set aside for 10 minutes (this draws out the juices, we were going to skip this step but merrymaker mum said we shouldn't.)
- Rinse and pat dry (we forgot to do this… oops).
- Brush the bottom of an oven dish with olive oil. Cover the bottom of the dish with parsnip disks so they overlap each other.
- Bake in the oven for 10 minutes.
- In fry pan, heat 2 tbs olive oil. Fry the eggplant in batches for 3 minutes on each side, until browned. Add more olive oil as you go along.
- Remove baking tray from the oven and layer the lasagne in the following order: parsnips, 1/3 of tomato meat sauce, eggplant slices, fresh basil leaves, mushrooms, the rest of the sauce, baby spinach, zucchini slices, drizzle of olive oil and some cracked black pepper. Press down a little and then place in to the oven for 35–40 minutes.
- If using cheese, add it to the top of the lasagne at the 20 minute cooking time mark.
- Increase the heat to 200°C for the last 10–15 minutes (this makes the cheese go really yum!)
- Garnish your lasagne with fresh basil!
Check out our recipe for Paleo Zucchini Carbonara here!