This family size lasagna recipe relies on the natural sweetness of vegetables to deliver yummy, nutrient dense meals to all.
1 small capsicum, diced
1 small eggplant, diced
1 small fennel, sliced or shaved thinly.
1 large onion, diced
4 cloves garlic, whole
¼ cup of coconut oil, olive oil or drippings + extra for frying
500g mince, (250g pork & 250g beef)
2x 400ml cans tomato (whole or chopped)
200ml hot chicken broth
1 TBSP dried thyme
1-2 tsp paprika
1 TBSP dried basil
2 TBSP Apple Cider Vinegar
¼ cup fresh chopped parsley
Sea salt, as required (approx 1 tsp)
Dice and slice all of the vegetables and set them aside.
Heat a frying pan with your choice of oil or fat then saute onions and garlic until soft.
Add hot chicken broth to the pan of onions and garlic then add in the herbs and vegetables including the cans of tomatoes. Simmer these until they are soft.
Remove approximately 3 cups of veggie mix and puree in a food processor until smooth.
Return the pureed vegetables to the frying pan and then cook the minced pork and beef in the vegetable sauce. Continue to cook the bolognese sauce for another 30 minutes topping up with more chicken broth if required. While this is cooking start preparing the pancake style lasagne sheets.
- 12 eggs
- ½ cup coconut flour
- ¼ cup tapioca flour
- 1 tsp salt
- 1 cup of filtered water
- In a food processor blend all of the ingredients together making sure that there are no lumps.
Heat a small skillet with a little oil then pour ¼ cup of the batter into the centre of the pan.
Cook and flip the pancake as usual then set aside.
This recipe is perfect for savoury crepes click here
Bechamel White Sauce:
- 70g cashews
- ¼ tsp paprika
- 1 TBSP coconut flour
- 1 TBSP tapioca flour
- 40g coconut oil
- 3 TBSP nutritional yeast flakes
- 1 cup filtered water
In a food processor add all ingredients and blend until smooth. It may be required that you scrape down the sides of the blender bowl a few times to make sure that it batter is smooth.
Using a medium size ovenproof dish, place a layer of pancake lasagna sheet, then cover it with approximately 1 cup of bolognese sauce. Then repeat and finish with a layer of pancake lasagna sheet.
Pour the Bechamel sauce over the topmost layer and top with paprika and sprinkling of chopped parsley.