I LOVE good food, and as the weather gets colder, we naturally reach for heavier, richer and more substantial feeling meals.
Often at the expense of our waistline!
This recipe today is delicious and guilt free, and will have the family begging for seconds – so bake a double batch!
I serve this with a side of steamed greens topped with homemade coconut yogurt aioli.
For beef and tomato sauce
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 teaspoon sea salt
- 500 g grass-fed beef mince
- 2/3 cup dry red wine
- 3 garlic cloves, finely diced chopped
- 2/3 teaspoon black pepper
- 2/3 teaspoon sweet paprika
- 3 cups tomato passata/puree (canned chopped tomatoes are fine)
For the lasagna layers
- Olive oil
- 1 large sweet potato, peeled and sliced thinly
- 1 large eggplant, sliced into 1cm-thick disks (1/2″)
- 1 teaspoon sea salt
- ½ cup torn fresh basil leaves
- 6 button mushrooms, sliced
- 2 cups baby spinach leaves
- 3 medium zucchini, sliced vertically into thin ribbons
- 1/2 large cauliflower head
- Nutritional Yeast – I use Bragg’s brand
- Preheat the oven to 180°C (355°F). Place a layer of sweet potato slices with a little olive oil in a tray and pre-bake in the oven for 10 minutes then set aside.
- To make the sauce, heat 2 tablespoons of olive oil and sauté the onions with a pinch of salt for 7-8 minutes, until slightly caramelised. Break the beef mince and add to the frying pan. Use a spatula or a potato masher (my little tip) to stir and break the mince apart into small pieces. Cook for about 5–6 minutes, until browned.
- Add red wine, garlic, pepper, paprika and salt to the cooking meat and fry for a further 3-4 minutes. Add tomato passata, stir and bring to a boil, then turn the heat down to simmer. Cook for about 10 minutes, stirring once or twice.
- Meanwhile, sprinkle the eggplant slices with sea salt and set aside for 10 minutes to draw out some of the juices. Rinse and pat dry. Heat the oven back to 180°C (355°F).
- In another frying pan, heat 2 tablespoons of olive oil. Fry the eggplant in batches for 2-3 minutes on each side, until light golden brown. Add more olive oil as you go along. Set aside; by this stage all our layer ingredients should be ready.
- Take the baking tray out of the oven and start layering the lasagna in the following order: pre-cooked sweet potato, 1/3 of the tomato meat sauce, eggplant slices, fresh basil leaves, mushrooms, the rest of the meat sauce pressed down evenly, baby spinach, zucchini slices, drizzle of olive oil and some cracked black pepper. Cook in the oven, at 180°C (355°F), for 35 minutes.
- While this cooks, steam the cauliflower in a vegetable steamer until soft.
- Sprinkle with salt, pepper and nutmeg, and mash soft cauliflower until it is smooth.
- At the 20-minute cooking time mark, take the lasagne out of the oven and spread the cauliflower mash on top. Now add nutritional yeast generously on top.
- Return to the oven for the last 10–15 minutes.
- Serve and store left overs in the fridge – if you have any!
Why Gluten Free?
Many people benefit positively from removing gluten from the diet. But WHY?
Here are some issues GLUTEN causes that isn’t common knowledge, but affects our health negatively.
- ~ It can increase intestinal permeability causing leaky gut.
- ~ Increase thyroid antibody titers in patients with Hashimoto’s disease
- ~ Researchers tested IBS patients for celiac disease have found between 4 percent and 10 percent of those IBS patients actually have celiac disease, and taking gluten out of the diet stopped symptoms.
- ~ Grains containing gluten, especially wheat, have been repeatedly tested and shown positive to contain herbicide ‘Round-Up’ (the chemical glyphosate) – a known carcinogen and not intended for human consumption.
Before radically changing your diet, why not work with someone who specialises in individualised testing and diet to result in whole body health? We would love to help you attain your best health possible!