Pasta free lasagne

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.

Hot lasagne fresh from the oven
Hot lasagne fresh from the oven

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

Lasagne ingredients
Lasagne ingredients

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
Add the onion to a stockpot and cook until the onion starts to soften
Add the onion to a stockpot and cook until the onion starts to soften
Add the garlic, basil and oregano to the pan
Add the garlic, basil and oregano to the pan
Cook until the onion is softening
Cook until the onion is softening
Add the beef mince to the pan
Add the beef mince to the pan
Cook the beef until it browns
Cook the beef until it browns
Add the celery
Add the celery
Add the chopped tomatoes to the pan
Add the chopped tomatoes to the pan 
Simmer the mixture for 10 minutes then turn off the heat
Simmer the mixture for 10 minutes then turn off the heat
Start with a layer of carrot ribbons at the bottom of the baking dish.
Start with a layer of carrot ribbons at the bottom of the baking dish.
Next add a half of the meat and sauce to create a layer in the baking dish.
Next add a half of the meat and sauce to create a layer in the baking dish.
Create a layer in the baking dish.
Create a layer in the baking dish.
Add another layer of carrot ribbons on top of the meat.
Add another layer of carrot ribbons on top of the meat.
Next add half of the cottage cheese
Next add half of the cottage cheese
Top with half the cheese
Top with half the cheese 
Repeat the layers with meat, carrot ribbons, cottage cheese and grated cheese.
Repeat the layers with meat, carrot ribbons, cottage cheese and grated cheese.
Bake the lasagne at 180 degrees C/ 350 degrees F for 30 minutes
Bake the lasagne at 180 degrees C/ 350 degrees F for 30 minutes
Let the lasagne rest for 5 minutes before slicing and serving
Let the lasagne rest for 5 minutes before slicing and serving

Pasta free lasagne

  • Servings: 8
  • Rating: ★★★★★
  • Print

This was one of the first meals I made with a pasta alternative; much like replacing pasta with coodles, it can seem odd but the general feeling in our house was that it was better than the one we used to make with pasta. We have never looked back. This meal is perfect for keeping in the freezer, you can make it in bulk, pull it out when you need it and for some reason it always tastes better the day after you make it.



Credit: Cath @ easycleaneats

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

Directions

  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. Bake at 180 degrees C/ 350 degrees F for 30 minutes.

Nutrition

Per Serving: 350 calories; 25.7 g fat; 8.2 g carbohydrates; 21.7 g protein

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s