Tuesday, 18 August 2015


Difficulty: easy
Time: Oven 1 hour, slow cooker 4 to 7 hours
Serves: 6
Yield: 6 pieces 
Traditional/GAPS/SCD legal, Primal
  • Oven or slow cooker
  • Pan
  • large oven safe bowl in case the oven is used

  • 1 kg beef mince or 500 gr pork mince and 500 gr beef mince
  • butter, lard, tallow, beef drippings
  • courgette
  • onions
  • mushrooms
  • garlic
  • passata
  • grated cheese
  • salt, peper, oregano

Things to do ahead:
  • 1 day ahead thaw meat

  • Preheat the oven on 180C/350F, fan assisted on 160C, gas 4 when using the oven
  • Clean and slice the courgette
  • Cube the onions and set aside
  • Slice the mushrooms and set aside
  • Brown the beef in a pan in some butter, lard, tallow or beef drippings, add onions, mushrooms and garlic to the pan and fry with the meat until soft
  • Add the passata and let it cook for a bit.
  • Add salt, pepper and oregano to taste, keeping in mind that there will be courgette used in stead of the traditional lasagna sheets, which means that the sauce may need a bit more salt and pepper
  • Spoon some of the sauce into the bowl or slow cooker crock, top with a layer of sliced courgette, again a layer of sauce, topped with a layer of courgette, until the sauce and the courgette are all done, finishing with a layer of sauce.
  • Top with grated cheese.
  • When using the oven put the bowl in the oven for about 35 to 45 minutes, keep an eye on it by the time you reach the 35 minutes mark.
  • When using the slow cooker, put it in for 6 hours on low or 3 hours on high.
  • Buon apetito!

Possible substitutions:
1. butter - coconut, tallow, lard, beef drippings
2. cheese - omit or use a bechamel sauce