The Best Lasagna Sauce Ever {THM:S, Paleo}

I have always loved lasagna. Lasagna was the first thing I learnt to bake like a pro – and it very quickly became my signature “go-to” dish whenever we had people for dinner or  potluck.

I also loved Garfield. I would spend hours poring over those comics. I’m not sure what came first – my love of Garfield, or my love of lasagna. He may have had a huge impact on my life.


Garfield woodworking


Fast forward a few years and I realise that Garfield is not such a good role model and my lasagna recipe needed a revamp.

The base of my lasagna sauce was always made with those pre-made pasta sauces in a jar – full of preservatives an all sorts of other nasties. No good.

This sauce is pretty amazing. The recipe uses only whole-food ingredients and is full of flavour and goodness! The key ingredient is the bacon – because bacon makes every thing better, right?

When I have guests I make this huge lot of sauce and make a regular lasagna plus a little paleo lasagna for me. Works a treat!

THE Best Lasagna Sauce Ever {Paleo}

Makes a lot. Enough for one large lasagna.


Extra Virgin Olive Oil (EVOO)

2 brown onions

2 large carrots

100g bacon

Italian herbs, to taste (basil and oregano–and others if you wish)

5 cloves garlic, crushed

500g beef mince

2 x 400g canned tomatoes, diced

250g cherry tomatoes, halved

handful of kalamata olives (optional, but recommended)

1/2 cup water

(you can add salt if you wish – I find the bacon makes it salty enough!)


  1. Put a good lug of EVOO into a large frypan on a medium-high heat.
  2. Add the onions, carrots, bacon and herbs. Cook for about 3 minutes while stirring constantly.
  3. Add the garlic and mince and stir for 1 minute.
  4. Add everything else.
  5. Bring to the boil, then cover and let simmer for one hour, stirring occasionally.
  6. Your sauce is ready! Now try one of the suggestions below.

Serving suggestions:

1. THM:S, paleo, non-dairy (primal) option: Serve on top of zoodles (zucchini spirals).

2. THM:S/XO, Paleo option: Layer with thinly sliced, slightly pre-cooked sweet potato, raw zucchini or grilled eggplant, top with cheese and bake.


3. Non-paleo option: Layer with gluten-free lasagna sheets and top the top sheet with cheese sauce and cheese. Bake @ 180 degrees for 30 minutes with covered and 30 minutes uncovered.

Then you can take Garfield’s advice if you like. I have to admit that he does have a sure-fire way to ensure he gets all the lasagna for himself.


(Linked to Allergy Free WednesdaysSavoring Saturdays)

2 thoughts on “The Best Lasagna Sauce Ever {THM:S, Paleo}

  1. Thanks for the recipe! My name is Heather and I wanted to know if you would be willing to answer my question regarding your blog! If you could email me at Lifesabanquet1(at)gmail(dot)com that would be great!


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