Revisiting family favourites

I’ve been revisiting recipes that have been some of my old school recipes and family favourites that were our staples when we got started as clean eaters. I first posted this recipe in 2015, at that time, the kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice. 

Times (thankfully) have changed, the kids have grown (like man-sized grown), and they now enjoy a wide range of foods. Things like vegetables are enjoyed, spice and chilli are consumed without complaint, and new ingredients are tried without tantrums.

As the kids have grown my recipes have changes organically to meet their palates and preferences, I’ve updated this recipe because of that, but fear not, the original suitable be kids, and less developed palates is at the bottom of the post.

Clean eating take of a classic

This was one of the first meals I made with a pasta alternative; much like replacing pasta with zoodles/coodles. I’m always game to sneak some extra vegetables into the family meals, but this is one of the few meals I don’t need to hide the vegetables at all. The popular opinion in our house is that this lasagne is better than one using traditional pasta. This is one of my favourite freezer meals that I can make in bulk and pull out when we need some comfort food. 

Secret to success

Everyone in this house loves lasagne; the deep and rich flavours seem to be the thing they all agree is the best bit. Flavour isn’t instant; it takes time and some effort. My secret is not to eat it the day you make it. Trust me on this, don’t eat it the same day, you want to make the meat and sauce and let it hang out. The beef and herbs need time to get to know each other, mingle and start the flavour party. The longer you can leave the meat and herbs to party, the better your lasagna will taste.

Pasta free lasagne recipe

Ingredients

• 500g minced beef
• 1 onion finely diced
• 2 celery sticks, finely chopped
• 1 can tomatoes, chopped
• 2 garlic cloves minced
• 1 tsp. basil
• 1 tsp. oregano
• 1 tbsp. coconut oil
• 4 carrots cut into ribbons
• 2 cups cheese, grated 
• 250g cottage cheese

Equipment

• Stockpot
• Wooden spoon
• Vegetable peeler
• Knife
• Grater
• Chopping board
• Baking dish

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Pasta free lasagne – kid friendly recipe

Ingredients

• 500g minced beef
• 1 courgette diced
• 1 onion finely diced
• 1 red pepper diced
• 1 can tomatoes 
• 2 garlic cloves minced
• 1 tsp. basil
• 1 tsp. oregano
• 1 tbsp. coconut oil
• 2 courgettes cut into ribbons
• 2 carrots cut into ribbons
• 2 cups cheese, grated 

Instructions

1. In a stockpot heat the coconut oil, garlic, onion basil and oregano over a medium heat, cook until the onion is soft.
2. Add the beef mince and cook off until browned. 
3. Pour in the tomatoes along with the diced vegetables to the meat and cook for 10 minutes. 
4. In a baking dish create a layer of carrot ribbons to cover the bottom add a layer of meat then cover with a layer of courgette ribbons, top with cheese. 
5. Repeat until you reach the top of the baking dish, top the final layer with cheese.
6. If you can leave the lasagne overnight before you bake it, the longer you leave it the better it will taste.
7. Bake the lasagne at 180 degrees C/ 350 degrees F for 30 minutes.
8. When the cheese is brown and bubbly remove the lasagne from the oven.
9. Let the lasagne rest for 5 minutes before slicing and serving.