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This SCD version of traditional non-vegetarian lasagna can be served up as a family dinner or party offering.


2 tablespoons (30 mL) olive oil
1 small onion, minced
8 cloves garlic, peeled and minced fine
1 teaspoon oregano flakes
1 teaspoon salt
black pepper to taste
1 pound (440 g) ground beef
1½ pounds (450 g) tomatoes (fresh chopped plum tomatoes or SCD-safe canned)
2 zucchini squash, peeled, sliced lengthwise into thin strips with potato peeler


1. On medium heat in a stovetop pan, brown the onion and garlic in 1 tablespoon of the olive oil, and add in the oregano, salt, and pepper
2. Next, add in the beef and tomatoes, and allow it all to cook until beef is done
3. Drain off any excess moisture
4. Grease a 9-by-13-inch glass-baking dish with the remaining olive oil, and put some of the cooked mixture on the bottom of an ovenproof dish
5. Then layer it with the zucchini strips
6. Repeat this process to make more layers, until you have used up all the cooked mixture and zucchini strips
7. 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)


6-8 servings

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0