I don’t know about you, but for me, lasagna is the ultimate comfort food. I love the combination of flavours, and I’m not going to lie, as a total carb fiend I could eat pasta all day. However, since embarking on my mission to eat more healthfully, pasta, and lasagna in particular has been strictly off the menu- reserved only for the odd special occasion eating out at an Italian restaurant. This is not okay. My stomach can’t live without it, but I can certainly live without it’s less than desirable bloating and side effects.
After seeing a few creative ideas to replace the pasta sheets I decided to try my own with courgette strips. I had also seen ideas using cauliflower instead of cheese sauces, so decided that this could be adapted for a nice bechamel too. After a number of attempts I think I’ve finally got it to be just as creamy and delicious as the original. You could just use courgettes, but personally I found adding in the aubergine just amps up the flavour just that much more, so it’s definitely worth adding.
This recipe isn’t just better for you, it tastes better too! It is packed with nutritious vegetables and served with a creamy cauliflower béchamel sauce. Even better- it can easily be made vegan by subbing out the mince for your favourite nut meat or lentils. Invite all your friends around to help finish off the dish, because trust me, you will want to finish it all by yourself otherwise!
To amp up the nutritional value of this dish or just use up vegetables you can add all your favourites to the meat sauce, including capsicums, more chopped courgettes or aubergine, lentils, chickpeas, capers, olives and more. If it goes with tomato you can easily add it in- you’re only limited by the size of your lasagna dish!