IHH Paleo Lasagna by Kera at I Heart Healthy. Gluten, grain and dairy free with courgette and aubergine "pasta"
IHH Paleo Lasagna by Kera at I Heart Healthy. Gluten, grain and dairy free with courgette and aubergine "pasta"
IHH Paleo Lasagna with Balsamic Glaze by Kera at I Heart Healthy. Gluten, grain and dairy free with courgette and aubergine "pasta"
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Lasagna Paleo Style


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!


Step 1

Peel courgettes lengthways to form thin strips and slice aubergine into thin sheets.

Step 2

Brown mince, garlic and onions in a saucepan with a little coconut oil. Add the basil and tomatoes. If you have chunky tail ends of the aubergine and courgettes then chop them and add them in too.

Step 3

Brown the cauliflower gently in a separate pan with the butter/coconut oil and the nutmeg. Once it is a little golden on the edges add the milk and simmer until soft.

Step 4

Once the cauliflower is soft through, blend carefully in a blender until it forms a smooth sauce.

Step 5

Layer the aubergine and courgette "pasta", mince, and béchamel as for a regular lasagna. Add a few leaves of basil in between layers for extra flavour.

Step 6

Top with a final layer of béchamel and sliced cherry tomatoes. If you don't require this dish to be dairy free you can also add a little cheese on top.

Step 7

Bake the dish in the oven at 180C for approx 45 minutes, or until the top has browned slightly. You can check doneness with a skewer to ensure that the courgette and aubergine are soft through.

Step 8

Let the dish cool for ten minutes or so prior to slicing and serving.

Step 10

Enjoy with a fresh side salad or make it a meal on it's own!

Chef keraoregan

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Ingredients

  • 1 kg premium organic beef mince (can be replaced with nut meat or lentils for vegetarian/vegan option)
  • 3 cans tomatoes
  • 2 brown onions
  • 2 handfuls fresh basil
  • 4 cloves garlic
  • 1 aubergine
  • 6 courgettes
  • 1 cauliflower head
  • 50 grams grass fed butter or coconut oil
  • 500 mls almond milk or milk of choice
  • 1 1/2 teaspoons nutmeg
  • cherry tomatoes & fresh basil to serve

Ready In

180 min

Difficulty

Hard

Nutritional Facts

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  • Whipped Caramel Slice bite 7

    Whipped Caramel Slice

    Christmas is the time for decadence, and I have seen so many delicious recipes I want to try, but after one weekend of kids and christmas parties I know my body won’t cope with all the extra sugar. So as per usual, I have taken it upon myself to try to “healthify” my favourite treats for the silly season in the hopes that others in a similar boat can still enjoy some delicious Christmas treats, minus the bloating and negative side effects! So I was experimenting in the kitchen last week, and happened to stumble across this by accident. I was planning on making a regular caramel slice with some dulce de lèche style caramel sauce, but a combination of being impatient and over-tired meant I perhaps didn’t think everything through as well as I should have. However, after taking these bites to work with me and sharing them amongst most of my colleagues and my family I decided that this recipe should go up as-is, and maybe I’ll try another version in future, but for now I think I’m onto a winner. I call this a “Whipped” Caramel Slice, because that’s exactly what it is… I ended up whipping the caramel in my food processor when I wanted to blend it with a little more coconut oil. So please be aware that this has a very creamy, soft texture, rather than a really firm and chewy caramel slice like the kind you might see made with dates and the like. Personally, I think this complements the base, with crunchy buckwheat, perfectly! Either way, it’s pretty delicious if I may say so myself, and it is so easy to make it’s well worth a spot on your Christmas table. Enjoy! Dairy, Gluten & Refined Sugar Free Time: Caramel (can be made in advance): 1 hour Base and chocolate: 30 mins Setting time: 20 mins Serves: 16 regular squares, or approximately 20 small bites


    70 min

    234 kcal

    Medium

  • I Heart Healthy Chocolate Chunk Cookies with Almond Milk 6

    Chocolate Chunk Cookies

    Even though it’s only been a day since my last post I decided I would celebrate reaching 1000 likes on my Facebook page by sharing a new recipe with you, in perfect time for Santa’s Arrival! Thank you so much to all my followers, subscribers and Facebook fans who have supported me through this journey with my blog, and a special thank you to my friends, family and helpers who have contributed to making it what it is today (especially Maria Brown for her amazing photos which will be coming soon!). Your support has meant so much, and has given me the strength to keep blogging even when I’ve had a lot of other things on my plate (other than food!). So to celebrate I came up with this Chocolate Chunk cookie recipe which is quick and easy to make, gluten free, and can easily be made refined-sugar and dairy free to meet the needs of those on Paleo or other diets that don’t allow for these. Personally I made them with regular chocolate, because I was having some baking therapy late at night and couldn’t quite justify waking new flatmates with the sound of almonds being pulverised into almond butter but you can add in chunks of Paleo Chocolateeasily too (though they won’t hold their shape as well)! They would go perfectly as a treat for Santa with a nice glass of almond milk, or for general holiday treats. Also a big thank you to our fabulous new flatmate Claudio for snapping these couple of beauties on his fancy camera while I tried to muddle around taking snaps with my little old iPhone. Aren’t they beautiful?


    25 min

    226 kcal

    Easy

  • IMG_8019 5

    Divine Chocolate Cupcakes

    I made these delicious gluten free cupcakes after becoming inspired by THIS fantastic recipe from the Gluten Free Goddess… what can I say. They turned out amazingly. I was going to post a previous cupcake recipe but I’m not even sure whether to bother as these babies just take the cake… excuse the pun, and they are so easy to make! They aren’t quite paleo, and still do contain a lot of sugar, but they are definitely a decadent treat that you can indulge in every now and then, and I am pleased to say they will even fool your non- gluten free friends they just have that good a texture! They aren’t too rich, so they are perfect if you want to go crazy with frosting, or you can always make them more decadent by adding in some chocolate! I haven’t included a recipe for frosting yet, as I didn’t manage to get mine perfect (it either melted or seized) without using icing sugar, so I will make sure to post that when I have it down pat. If you’re not too worried about the sugar content then go ahead and slather on some beautiful buttercream and these will be perfect!


    40 min

    Easy

  • IMG_8013 6

    Cacao & Cranberry Crackle


    20 min

    251 kcal

    Easy