I love Garfield.
One of his comic books was the first book I ever bought with my own money. I must have been 5 years old.
I learned about his love of napping (like me), coffee (like me), and food, (like–you guessed it–me!).
Garfield is a HUGE fan of lasagne.
My husband is also a huge fan of lasagne.
Back when I cut out bread from our diets, I switched to whole wheat pasta. He was less than impressed, but went along with it because he’s just a good guy.
When I went Paleo, lasagne was even further away because now there were no noodles of any description and cheese was suddenly a thing of the past too!
Being the awesome wife I am, I endeavoured to find a decent lasagne for Mike (and for me).
I have made, “Breakfast Meat-za” from PaleoOMG.com. It was okay, but there were no tomatoes involved. Lasagne needs tomatoes. Fact.
The one below as been modified heavily from everydaypaleo.com and turned out fantastic!
Mike doesn’t like sweet potatoes so that’s why one half has white potato “noodles” and the other has sweet potato ones for me.
I think even Garfield would be impressed…
2 lbs grass fed ground beef
4 slices of bacon (yes! I was listening to Diners, Drive-Ins, and Dives while I was getting the ingredients together and the chef said that they put bacon right into the ground beef for their burgers. I thought wow…do that for the lasagne!)
1 yellow onion diced
4 cloves garlic, chopped
2 tbsp dried oregano
2 tbsp dried basil
1/2 tsp cayenne pepper
1/2 tsp sea salt
1 28 ounce can of diced tomatoes drained
1 small can of tomato paste
1 green bell pepper, thinly sliced
4 sweet potatoes, and 4 white potatoes, thinly sliced (I used my slicer blade in the food processor)
In a large skillet, fry the bacon.
Saute onions and garlic with the bacon for about 3 minutes.
Add ground beef and brown.
Season meat mixture with all dry ingredients and add drained diced tomatoes and tomato paste and mix well.
In a big lasagne baking dish place a layer of sliced potatoes and then spoon on a thick layer of the meat mixture and top with the sliced green peppers.
Top meat and green pepper layer with another layer of sliced potatoes and top with a final layer of the remaining meat mixture. Cover tightly with aluminum foil and bake at 350 for 40 min.
Let sit for 10 min before serving (which I forgot to do. It looked so tasty I just had to eat it!)
So…did you have extra potatoes leftover? I did. So, cut them into strips, place on parchment paper on a baking sheet. Drizzle some olive oil over the strips and sprinkle sea salt over top. Use your hands to coat the fries.