Paleo Lasagne Stack

You know what I love about lasagne? It’s deliciousness. You know what I hate about it? The time. Seriously. Like a bazillion hours. Not. Even. Exaggerating. Ain’t nobody got time for that, certainly not me and I dare say not you either. So, here’s a solution for you because I’m bloody helpful like that and it’ll only take you a skerrick of the time. On a side note, I have never written skerrick down before, the spelling doesn’t look right, the word actually looks super weird in print, I had to google it to make sure it was right. Apparently it is. So there you go. Use ‘skerrick’ in a sentence today. See how helpful I am, saved you time on your lasagne & turned this recipe into an English lesson. Just off to rescue some kittens from trees & my job as a superhero will be done for the day. Thank me later. 

1 pack of Young Farmers Steakettes (you could use other beef patties but these ones are just perfect because they are super thin & delicious. These are a pack of 8)

Roasted sliced veggies- I used capsicum, zucchini & pumpkin. Use whatever floats your boat. 

1 head cauliflower, roughly chopped 

2 tbs butter/ghee/ coconut oil

Good pinch of salt & pepper

1/2 tsp garlic powder

1/2 tsp onion powder 

1 cup coconut cream 

2 eggs

Optional- 2 tbs nutritional yeast (it gives it that ‘cheesy’ flavour). You could also add a bit of grated parmesan if that’s your thing too. 

Bechemal Sauce 

Ok, so add the cauliflower, salt, pepper, coconut cream, butter, onion & garlic powder to a saucepan & bring to the boil. Reduce to a simmer and cook until the cauliflower is soft then remove from heat. Transfer this to a food processor or blender (or use a stick blender if you like). Start to blend, once smooth add the eggs, one at a time while the processor is still going (about med speed), then add the nutritional yeast and process until smooth. Set aside. 

Preheat your over to 200C. Cook the Steakettes in a hot frypan just to seal each side. On a baking tray layer the Steakettes with the roasted veggies with bechemal sauce between the layers. Once you have stacked it as high as you’re game, pop them in the oven for about 10-15mins. Now eat. 

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