Grain-Free Lasagna

grainfree lasagnaLasagna is comfort food at its very best; cheesy, warm and always reminds me of home. But unfortunately it is not the healthiest food on Earth, especially when you consider the glutenous, processed, refined pasta layers. Enter the grain-free lasagna! It is packed full of veggies, cleaner and leaner than normal pasta and still tastes absolutely divine and I would still call it a great comfort food, minus the guilt of eating it.

I adapted Mum’s basic lasagna recipe to make this, using thinly sliced zucchini and pumpkin to act as the ‘pasta’. You could use eggplant as well, it would work just like zucchini. As per my recipe for Popeye’s Lasagna, lentils are added to the meat part to reduce the amount of red meat and add more fibre-y goodness! Here we go, it is super easy and you can pretty much throw in any veggies from your fridge

Grain-Free Lasagna (serves 8)

Ingredients:

  • 1 brown onion, finely diced
  • 3 garlic cloves, crushed and finely diced
  • 500g organic, grass-fed beef mince
  • Olive or coconut oil
  • 1 tub tomato paste
  • 1 can organic diced tomatoes
  • 1 can organic lentils
  • 1-2 carrots, finely diced
  • Herbs; basil, parsley, whatever takes your fancy
  • 2 zucchinis
  • 1/4 pumpkin
  • Mozzarella cheese, for topping (or nut cheese)

Method:
1. In a frypan, fry up onions, garlic, mince in oil until mince is brown all over.
2. Add tomato paste, canned tomatos, lentils, chopped carrots and herbs of your choice and cook for 10-15 minutes until the carrot is cooked and the mince is soft. Remove from heat. Preheat oven to 200 oC.
3. Using a peeler, peel the zucchinis to create thin, wide strips of ‘pasta’. Remove the seeds and skin from the pumpkin and slice thinly also.
4. In a large, rectangular baking dish spread a thin layer of the mince mixture over the base. Next lay zucchini out to create the first ‘pasta’ layer. Spread, more generously, another layer of mince on top of the zucchini layer. Next, layer on the pumpkin. Spread remaining mince over pumpkin. Next, layer remaining zucchini and pumpkin on top. Sprinkle generously with mozzarella cheese.
5. Cover with tin foil and place in oven. Bake for about 45-60 minutes with foil on, or until pumpkin in the top layer is almost soft. Then, remove foil and bake for a further 30 minutes until cheese on top is a golden brown.
6. Remove from oven, cut into 8 pieces and serve with a simple greens salad of baby spinach, cucumber and avocado.

Let me know how you go with the Grain-Free Lasagna.

Keep healthy, Erica xx

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s