EGGPLANT AND ZUCCHINI LASAGNA

Eggplant Zucchini Lasagna

Ingredients, makes 4 servings
250g organic grass-fed beef mince
100g organic pastured pork bacon
1 large organic brown onion
1 organic garlic clove
1 cup chopped organic mushrooms
1 cup chopped organic tomatoes
1 organic eggplant
1 organic zucchini
50g organic cheddar cheese
1/4 cup organic grass-fed natural yoghurt

 

Method
1) Preheat the oven to 180 ºC (356F)
2) Cook onion in 1 tbsp of coconut oil  or butter until softened
3) Add the mushrooms, pork and garlic and cook for about 8 minutes
4) Add tomatoes and beef mince and cook through
5) Turn off the heat and stir in the yoghurt
6) Slice the eggplant and zucchini
7) Using a lasagna dish, alternate layers between eggplant, zucchini and the meat
8) Grate the cheese and sprinkle over the top
9) Bake for about 40 minutes
10) Whilst it’s cooking steam some vegetables and serve them with butter and unrefined sea salt

 

 

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5 Responses

  1. Karlene Raine says:

    19g of fat, isnt that a bit much?

    • Amanda says:

      Hi Karlene,

      Fat is a vital nutrient that our cells require to function correctly. There is a lot of controversy of fat being bad for us, causing heart disease, which is just no true. And most are worried that we will get ‘fat’ if we eat fat, and this is far from the truth. A lot of my clients are surprised when they see in their plans how much fat they need a day, but soon after are very happy because they get the results they are after as well as being more satisfied with their food. Consuming fat in the right amounts (not too much and not too little) is crucial to our bodily functions.

  2. Bek says:

    Do you think this and your chicken lasagne would freeze well my husband won’t eat things like these and would hate it to go to waste if I cooked them.

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