In less than a week, I’m going to be staying in a villa in Tuscany, Italy. Italy is famous for their rich, decadent pastas, pizzas, pastries, gelato, great wine and fantastic coffee. Not very primal! It will be a challenge not to be too indulgent. But I am planning on buying some of that delicious coffee, visiting wineries, purchasing great quality olive oil and truffle oil, and perhaps some Parmigiano-Reggian. Ooh I am excited!
This recipe is my primal twist on an Italian classic; the lasagne. The word lasagne technically refers to the pasta, which is replaced by thinly-sliced zucchini in this recipe. Lasagne really is quite an old recipe, with recipes found written in the 14th century. The recipes were similar to the ones we see today, although they didn’t have tomatoes in Europe until after Columbus visited the Americas in 1492.
The béchamel sauce – traditionally made with flour – is replaced by cream with melted cheese stirred through. You could also use ricotta or sour cream.
3-4 cloves of garlic
1 tbsp coconut oil
500g turkey (or chicken) mince
2-3 large zucchinis
1 cup of grated vegetables (eg, carrots, zucchini, sweet potato. I always save a cup when I make rosti to save on extra work)
1/3 cup chicken or vegetable stock
1 tbsp white wine vinegar
1 tspn each of basil and oregano
1/2 tspn each of rosemary and thyme
Salt and pepper
2/3 cup cream
1/4 cup sour cream
1 cup grated cheese
Pre-heat oven to 180°C. Heat oil in a large frying pan or pot. Dice the onion and garlic, then sauté in oil until softened. Add the turkey mince and cook until slightly browned. Mix together the stock, vinegar and herbs then pour the mixture into the pot with the turkey. Add grated vegetables, and stir to combine. Allow to simmer to gently for 10 – 20 minutes, until the liquid has reduced. Meanwhile, make your zucchini pasta by using a vegetable peeler, and creating thin strips:
To make the white sauce, pour the cream and sour cream into a pot and heat gently. Add the grated cheese, leaving some out to sprinkle on the top layer. Stir until cheese is melted and mixture has thickened slightly.
To assemble the lasagne: grease a lasagne dish with oil to prevent baked on food. Layer a third of the turkey mix on the bottom. Top this layer with zucchini.
Spread a third of the cream mixture over top of the zucchini. Repeat layers twice more: turkey, zucchini, cream, turkey, zucchini, cream. Sprinkle the top layer with remaining cheese. Place in the hot oven for 25 minutes, until cheese is bubbling and brown on top. Serve piping hot with a side salad.