Thanks to a great idea from my friend Melissa (from Goodies with Goodness) to use the low carb pizza base as the pasta in a lasagna I bring you a fabulous, hearty, low carb, but no less hearty and satisfying, lasagna!! This recipe is with a nourishing pasture raised beef bolognaise meat sauce but it will convert beautifully to a vegetarian or vegan option. I made a super simple white sauce, “veloute style” with cauliflower, nut butter, nutritional yeast and bone broth. I topped the dish with a herby, garlicky sunflower seed crumble just to finish it. This dish will comfortably serve 4.
Here it is…
For the Bolognaise meat sauce
2 onions, chopped
4 cloves garlic, chopped
2 tins Italian tomatoes
1T tomato paste
Salt and pepper
Tallow, coconut oil or clarified butter for sauteeing
For the “White Sauce”…
1/2 small cauliflower, chopped into chunks and steamed or boiled until tender
1 generous tablespoon nut butter
1/2 cup bone broth
2T nutritional yeast
For the Sunflower seed Crumble…
1/2 cup organic sunflower seeds
3T fresh herbs, chopped (I used oreganum, parsley and basil)
Juice of half a lemon
2T nutritional yeast
1 clove of garlic
good pinch of salt
1 Low carb pizza base, cut into 4 lasagna sheets
Heat a heavy based pan well and brown the mince in your choice of cooking fat. Season.
Add the onions and garlic, season, cover and allow to sweat on a low heat until the onion is translucent.
Turn the heat up and add the tomato paste and stir into the mince and onion mixture, watch it constantly as it can catch easily, add the tins of tomatoes, season and turn the heat down to a simmer, let the sauce gently bubble away for about 10 minutes uncovered.
Boil or steam the cauliflower until tender and drain.
Blend cauliflower with the nut butter, garlic, salt and warm stock until smooth.
Sunflower seed Crumble:
Place all the ingredients into a food processor and pulse until the mixture is the texture of bread crumbs.
I used a large loaf tin for this lasagna. Cut the pizza base into 4 pasta sheets by slicing the top and bottom edge off the round about 3cm down from the centre edge, this will leave you with a rectangle whch you then slice into 3 even rectangles.
Start with a layer of white sauce in the bottom of your pan, top with a sheet of pasta and then bolognaise, white sauce, anther pasta sheet etc until all the sauce is used up. Top with the crumble mixture and bake in the oven at 180 degrees for 25 minutes.
This dish will freeze beautifully and like all lasagna it tastes even better the next day.