I was craving lasagna so bad on Sunday night, but because I had already had my treat meal on Friday night and Saturday afternoon I needed to have something super healthy for dinner!
I got creative as I love to with my food and came up with this delicious recipe that the whole household even loved! My partner even said "for something healthy that was soooo tasty".
Please bare in mind that when I create these recipes I don’t measure the ingredients, I just do what I think is the right amount, so these measurements are estimates of how much ingredients I used to make this dish.
3 medium-large sweet potato
1 large egg plant
3 medium sized courgettes
1 can of chopped tomatoes
1 cup of Beef bone broth or beef stock or if you use chicken, chicken broth or chicken stock
1 diced red onion
1 clove of garlic
500g-700g of lean beef or chicken mince
Himalayan pink salt
1 dessert spoon of buckwheat flour (optional, if you need to thicken your mince mixture)
2 tablespoons of olive oil
1/2 cup of cheese (optional)
1. Slice (lengthways) your vegetables
2. In a baking tray for the bottom layer place your sweet potato slices, put into the oven for 10-15 minutes.
3. While the sweet potato is baking, prepare you mince.
4. In a pan using 1 tablespoon of olive oil or coconut oil to cook, place onions and let them cook for 2 minutes before adding all of your lean beef mince and seasonings.
5. Once all of the mince has browned, add 1 can of chopped tomatoes and stir through.
6. You then add 1 cup of beef bone broth or beef stock if you don’t have any bone broth and let the mixture simmer.
7. If you need to added a sprinkle of buckwheat flour to help thicken you mixture.
8. Now it’s time to prep the sauce! (This is the same way you would make usual cheese sauce) In a pot on a low heat place 2 tablespoons of olive oil (butter replacement), 1 tablespoon of buckwheat flour (flour replacement), stir and then add some almond milk (milk replacement) to create a sauce consistency, add some more flour and then more milk, you need enough sauce to use as a layer in your lasagna. Add a few tablespoons of nutritional yeast and half a cup of cheese (if you are completely dairy free then just add more nutritional yeast instead). Keep stirring so you have a ‘cheese sauce” consistency, and add more milk when you need to.
9. Take the sweet potato out of the oven and pour half of your mince mixture over the top.
10. For the next layer add the eggplant slices and season with a little cracked pepper and Himalayan salt.
11. Over the eggplant goes your cheese sauce, spread it to cover as much of the egg plant as you can.
12. The next layer is the rest of your mince mixture, followed by courgette to finish the lasagna.
13. If you eat dairy then add a little bit more grated cheese on the top.
14. Bake in the oven for 20 minutes on 180 degrees and grill for the last 5.
This recipe served 4 and then 3 for lunch the following day.