This is a grain-free, GAPS legal lasagna which is truly delicious. It is a great way to incorporate bone broth into your cooking. If you would like to make a more low-carb option, you could replace the butternut with oven-roasted baby marrows or aubergines. It freezes well, so it can be made ahead of time and frozen for a quick meal on a busy day.
If you don’t eat pork, you can replace the 500 g pork mince with an extra 500 g beef mince. I always keep red wine vinegar in the cupboard to use in place of red wine in recipes when I may not want to open a whole bottle. I boil my bone broth down to be quite concentrated so that one can add a lot of goodness in a small volume. I freeze in ice trays. In my ice trays, I would use 3 blocks of frozen broth for this recipe. You can measure the volume of one ice block so you can easily know how many to use.
6 Tbsp butter
1 large whole butternut
1 medium onion, finely diced
1 large carrot, finely diced
6 to 8 medium tomatoes, finely diced
500 g pork mince
500 g beef mince
2 Tbsp red wine / red wine vinegar
1/4 cup bone broth
1/2 tsp dried origanum
1/4 tsp dried thyme
1/4 tsp dried rosemary
2 tsp Himalayan salt
1 pinch cayenne pepper
1 cup sour cream
2 cups grated raw Cheddar/Gouda cheese
Optional: Add spinach
To make the butternut lasagna sheets:
Preheat the oven to 180 degrees C.
Slice the butternut into slices about 1 cm thick. Peel and place in a thin layer on a baking tray/s.
Place 4 Tbsp of the butter with the butternut. Put it in the oven and allow a few minutes for the butter to melt. Then shake the trays to coat the butternut in the butter.
Bake until the butternut is tender, about 1 hour.
To make the mince mixture:
Saute the onions and carrots gently in the remaining 2 Tbsp of butter until tender.
Add the chopped tomato, broth, red wine / red wine vinegar, herbs, salt, and cayenne pepper. Crumble the mince into the pot as well and stir to mix thoroughly. Allow to simmer until enough of the liquid has evaporated to make a thick mixture, a little thicker than one would normally use for lasagna. (With normal lasagna the lasagna sheets absorb some moisture, but this is not the case in this recipe).
To make the cheese mixture:
Mix the sour cream and grated cheese thoroughly in a bowl
To assemble the Lasagna:
In a deep glass oven dish, about 20 cm x 20 cm place a layer of butternut, then a layer of mince, then a layer of cheese mixture. Continue until the dish is full, ending with a layer of cheese mixture. Bake at 180 degrees C for about 35 minutes or until the cheese is sizzling and slightly golden. Serve With a fresh green salad or some steamed green vegetables.
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