Lasagna has to be my all-time favourite meals since I was a little girl. I cried my eyes out when I was diagnosed with Leaky Gut Syndrome, purely for the fact I couldn’t eat pasta everyday anymore!
This is my FAVOURITE clean eating recipe of all-time! This is a way to enjoy one of your favourite dishes – guilt free! It’s a perfect option for families, or even a bachelor (have leftovers or freeze for later use!).
500g of lean beef/turkey/chicken mince
1x onion, chopped
1x capsicum, chopped
1x zucchini, grated
1x carrot, grated
4 mushrooms, chopped
1x can crushed tomatoes
1x tomato, chopped
Fresh spinach/salad to serve
Low fat cottage/ricotta cheese
1/2 cup of low fat grated cheese
Herbs of choice 2-3 rye mountain bread wraps (depending on depth of baking tray and how many layers you want)
1 tbsp coconut oil
1. Heat coconut oil in a large fry pan and cook onions and capsicum until soft. Add mince and season with salt and pepper. Cook until brown.
2. Add tinned tomatoes, tomato, grated carrot, zucchini and mushrooms. Bring to boil then simmer for 20-30 minutes.
3. Set aside for 10 mins. Meanwhile preheat oven to 180°C and place 1 rye mountain bread on tray. Spoon meat evenly over, then dollop cottage/ricotta cheese on top, then place another wrap on top. Repeat this as many times as you need, then top the last layer with a wrap and sprinkle grated cheese over the top
4. Bake for about 15 mins or until mountain bread edges are crisp and cheese has melted. Serve with salad or roast vegetables.