Spiced Zucchini & Beef Lasagne
Iron in food is better absorbed when it is paired with vitamin C. Zucchini being high in vitamin C will help to absorb the iron from the beef. Iron is important for energy production, temperature regulation and muscle function.
NOTES:
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For a vegetarian alternative, you can alternate the beef with softened lentils
INGREDIENTS
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Lasagne
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500 g organic beef mince
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3 zucchinis- thinly sliced (approx 3 mm)
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1 carrot- grated
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2 tbsp tomato paste
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250g crushed tomatoes
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1 brown onion- diced
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3 garlic cloves- crushed
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2 tbsp pilau spices or garam masal
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1/2 tsp nutmeg
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1 tbsp smoked paprika
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1 tsp himalayan salt
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1/2 - 1 tsp chilli powder
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juice of 1/2 lemon
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Bechamel Sauce
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1 cup goats yogurt
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3 egg yolks
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100g cheddar or goats cheese
METHOD
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Heat 1 tsp coconut oil in pan on meium heat. Add onions and garlic and fry until soft.
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Add beef mince and continue to fry until meat slightly brown
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Add tomatoes and tomato paste, grated carrot, all spices and salt and simmer on low heat with lid on for 7 minutes.
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Add lemon juice, stir and turn off.
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In a greased baking tray, add zucchini strips until it is covering the bottom of the tray, then use half of the meat mix to cover. Repeat with the next layer or zucchini and meat.
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For the Bechamel Sauce, add all ingredient in a small bowl and mix until all combined.
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Cover lasagne with the Bechamel Sauce, distributing evenly.
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In a preheated 180C oven, bake for 20-25 mins until the top is golden brown.