They say necessity is the mother of innovation, and this most certainly rings true on Day 8 of the Clean Gut program which we embarked on. I was in the mood for comfort food and knew that zucchini was used widely as ‘lasagna sheets’ , but my dilemma lay in the fact that we weren’t allowed dairy either, and what’s a Bechamel or white sauce without milk, flour or cheese..! I researched a bit and then, through a combination of recipes that could work, found a way that I felt would work, and work it did 🙂
This lasagna surprisingly hit all the spots and tasted as rich, hearty and good as a regular lasagna would have. The almond powder ‘cheese sauce’ was delicious and the zucchini made for quite a convincing ‘pasta‘
Zucchini lasagna- No carb, No dairy
Zucchini sliced into strips.
Sprinkle liberally with S&P, then blanch in a pan in 1/4 water till a knife goes through with ease. Drain and set aside to cool.
3/4 cup almond flour/ powder
1/2 of a 1/3 cup of coconut oil
Blend till thick and emulsified
Then add 1/2 cup almond milk and 1 tbls coconut flour, blend again, place in fridge for 30 mins till thickened to double the original thickness.
In a saucepan heat 1 tbls coconut oil, once it bubbles add in S&P, paprika, 1/2 tsp dry mustard and some herbs. Then add in the sauce in parts till it begins to bubble while stirring consistently.
Meat layer.. mince as per your favourite saucy recipe ( or any saucy filling that takes your fancy)
Layer as per a normal lasagna in a greased pyrex- some sauce, then your zucchini layer, some sauce again topped by your meat filling, repeat and end with sauce, thereafter top with your ‘crust’
1/4 cup almond flour / powder
2 or 3 tsps coconut oil
Herbs and garlic flakes
Mix the above till crumbled but slightly wet and then sprinkle over the lasagna.
Bake as normal and enjoy with a green salad.