Beef Lasagna
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Ingredients
2 TBSP olive oil
1 small onion, minced
8 cloves garlic, peeled and minced fine
1 tsp oregano flakes
1 tsp salt
black pepper to taste
1 pound ground beef
1½ pounds tomatoes (fresh chopped plum tomatoes or SCD-safe canned)
2 zucchini squash, peeled, sliced lengthwise into thin strips with potato peeler
2 TBSP (30 ml) olive oil
1 small onion, minced
8 cloves garlic, peeled and minced fine
1 tsp (5 ml) oregano flakes
1 tsp (5 ml) salt
black pepper to taste
440 grams ground beef
450 grams tomatoes (fresh chopped plum tomatoes or SCD-safe canned)
2 zucchini squash, peeled, sliced lengthwise into thin strips with potato peeler
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Instructions
- On medium heat in a stovetop pan, brown the onion and garlic in 1 TBSP of the olive oil, and add in the oregano, salt, and pepper.
- Next, add in the beef and tomatoes, and allow to cook until beef is done.
- Drain off any excess moisture.
- Grease a 9x13-inch (23x33-cm) glass baking dish with the remaining olive oil, and put some of the cooked mixture on the bottom of an oven-proof dish.
- Then layer it with the zucchini strips.
- Repeat this process to make more layers, until you have used up all the cooked mixture and zucchini strips.
- Bake it in a 375°F (190°C or gas mark 5) oven for about 20-30 minutes (or until the zucchini is cooked through).
Nutritional Info
Storage
Notes
This SCD version of traditional non-vegetarian lasagna can be served up as a family dinner or party offering.
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