LOW-CARB HIGH-FAT Lasagna
A healthy twist on a family favourite. Swap out the pasta sheets for pumpkin or skinned eggplant and we’re making this always-leaves-me-bloated-but-so-delicious dish a little closer to being able to be digested properly in the gut.
For meat filling
- Organic mince (or lentil mix for vegetarians)
- Organic diced tomatoes, 400g
- Diced brown onion or spring onions (or both!)
- 1 carrot, grated
- 1 zucchini, grated
- handful of green beans, stemmed and diced
- 2 cups mushrooms, sliced and diced
- Splash of tamari sauce
- 3 cloves of garlic
- Small knob of ginger, grated
- Tsp turmeric powder, or freshly grated
For white sauce
- 2 cups lactose-free milk or nut milk
- 50g organic butter
- ¼ cup gluten-free all-purpose flour or almond meal
- 1 large eggplant, skinned and sliced (slices should be only ½ cm in thickness)
- OR skinned and sliced pumpkin
- On high-heat, add mushrooms, onion, garlic, ginger and turmeric to a coconut-oil coated frypan. Let cook and soften for two minutes.
- Add organic mince to frypan, and break up finely with a wooden spoon or metal spatula. Let cook for five minutes and start to brown, while moving around to avoid burning. Reduce heat to medium-heat.
- Add additional zucchini, carrot, tamari, beans and tomatoes and let sit for a good 10 minutes.
- In a separate saucepan, on medium-heat, add butter and milk of choice. When butter has melted and milk is heated, add the gluten-free all-purpose flour and stir consistently to avoid clumping. Reduce to low-heat and remove from stovetop once combined.
- Remove meat mixture from heat.
- In a large baking dish, layer a thin layer of meat mixture, followed by a thin layer of white sauce. Top with eggplant slices. Repeat until mixtures have run out. You should get 2-3 layers of eggplant in there before mixtures run low.
- Sprinkle cheese on top and a dash of chilli & coriander. Cook in oven for 25 minutes or until eggplant is cooked through.
Enjoy with fresh salad and friends or family x