400g Zucchini, finely sliced

60ml Grated Mozzarella(Treat meal optional)



2Tbsp Avo/Coconut oil

1 Onion chopped

2 Garlic cloves, finely chopped

560g Lean Beef/Chicken Mince

1 Tbsp Dried Basil

1 Tbsp Dried Oregano

1 Tsp Salt

¼ Tsp Ground Black Pepper

4 Tbsp Tomato paste

3 Tbsp Water




2 Cups Steamed Cauliflower

60ml Nutritional Yeast

Juice of one Lemon

1 Tsp Garlic Powder

1 Tsp Onion Powder

¼ Salt

½ - ¾ Cup vegetable stock(Reserve water from boiling cauliflower)

Add all ingredients to a jug and blend with a hand blender till smooth and creamy.



Preheat the oven to 200’c and set aside a baking dish that is about 25x20cm . Thinly slice the zucchini lengthwise with a mandolin or vegetable peeler. Lay the zucchini slices on paper towel and lightly sprinkle with salt . Let it rest for 10 minute and then pat it with a paper towel to remove excess moisture.

Mean while prepare the meat sauce. Heat the avo /coconut oil in a large frying pan, over medium heat. Add the onions and garlic, and sauté until soft. Add the Ground Beef/Chicken, basil and oregano, salt and pepper. Stir together and cook till lightly browned. Stir in the tomato paste and water until well combined. Reduce the heat to medium-low and simmer for 5-10 minutes stirring occasionally.

Assemble the lasagna by spreading about 1/3 of the meat sauce on the bottom of the baking dish. Cover with some of the cauliflower cheese sauce and then cover with zucchini slices on top, in a single layer. Repeat layers till you have 3 layers all together ending with the cauliflower sauce. You can top with grated mozzarella if used as a treat meal(optional).

Bake in the oven for about 18-20 minutes or until golden and bubbly. Let it rest for at least 15 minutes before serving to let it set. Serve the lasagna as it is or together with a fresh salad drizzled with balsamic vinegar.



Older Post Newer Post