This is the ultimate caveman food and my favourite recipe!
My son in particular loved Dinosaur’s from a very early age, he could act like a dinosaur quite well, it scared me…!
Who thinks their children will love to eat this once you tell them what its called?
Think of this….savory homemade tomato sauce, layered between thin layers of juicy grass-fed beef mince and succulent bacon.
Will you ever have traditional lasagna again?
My amazing paleo recipe makeover for traditional Lasagna is featured below.
Are you a cheese eater?
I wont discriminate, if you can tolerate any kind of cheese, I definitely will not stop you from adding it between those layers for a more Primal approach…! But Whole30 peeps stay away from the C word.
Take a look at other variations at the bottom of the recipe and take a pic of your variations and post them on my Facebook page, I’d love to see them!
- 800mls (27.5oz) tomato passata
- 1-2 garlic clove sliced
- 1/2 medium red/brown onion chopped
- sea salt
- pinch of dried oregano
- ghee for frying
- 1.3 kilo (2.86lbs) of grass-fed beef mince
- 6-9 complaint organic bacon rashers fried to your liking crispy or lightly fried.
- 3-6 slices of prosciutto (optional)
- 2 large eggs
- 1 tbls tomato paste (optional)
- 2 medium button mushrooms
- handful of spinach
- handful of fresh parsley
- 1 large carrot peeled and cut in large pieces (leave the Carrot out for a Keto friendlier dish)
- 1 large celery stalk chopped roughly
- 1 garlic clove
- 1 spring onion
- 1 tbls sea salt
- 2 pinches of oregano
- 100g liver minced (optional)
- Heat ghee in a saucepan and add garlic and onion, cook on medium low heat until soft.
- Stir and add tomato passata, oregano and sea salt, bring to the boil. Once sauce is boiling bring the heat down to low and cover.
- Cook for 30 mins on low heat letting the sauce simmer with lid on until the sauce thickens stirring often. If the sauce is getting too thick add some water.
- Turn off and set aside.
- Preheat oven to 250 degrees (482F)
- In a food blender add the mushrooms, spinach, parsley, carrot, celery, garlic and spring onion, pulse until all chopped up finely.
- In a large bowl place the finely chopped vegetables, mince, eggs, tomato paste, sea salt, pepper, oregano and liver (optional) and mix thoroughly with your hands until all combined.
- I used 4 different sized flat baking trays lined with baking paper, if you have large trays it will be easier. Depending on the size of your trays place as much beef mixture onto each tray to flatten out with your hands thinly until the beef is evenly spread out to cover the tray, about 1/2 cm-1 cm in thickness. (Once it is cooked the meat will shrink from the sides, make sure it is evenly spread with no holes)
- Place two baking trays at a time into the hot oven and cook for 6-7 mins. Remove and drain the oils from the pan carefully. Repeat the process for the remaining trays and set aside.
- Turn oven heat down to 180 degrees (356 F)
- In a rectangle oven proof lasagna dish, add two ladles of sauce to the bottom of the dish. Lay your beef layer next, making sure you cover the base of the dish. (You may need to cut the beef slices to fit into the dish)
- Place one ladle of the sauce evenly on top of the beef layer and place your bacon slices down in one layer. You can add the prosciutto on another layer.
- Repeat layers until all the mince and sauce is used, finish with a layer of sauce.
- So you can choose mince layer, bacon layer, mince layer, prosciutto layer etc.
- Bake in the oven for 30-35 minutes then remove and let it stand for 5 minutes.
- You could add slices of grilled eggplant in the layers.YUM
- You could add thin egg omelettes between the layers.YUMM
- You could add cheese to the layers.YUMMM