Vegetable Spaghetti Lasagna

An incredible combination of flavours work together to create a sumptuous healthy dish that is sure to become a family favourite. Vegetable spaghetti slices are used in this recipe which is free of grains (gluten), dairy and nightshades. The filling combines grass fed beef, vegetables and bone broth and the topping has a gorgeous coconut flavour.

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A touch of rocket adds colour and texture.

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Purchase a vegetable spaghetti. Just one is needed to make a large lasagna.

The vegetable spaghetti is extremely versatile and it is often baked then used as a vegetable noodle but it can also be used in cooking just like a sweet potato or pumpkin which this recipe demonstrates. It slices very easily with a serrated or clean edge knife and provides a great base for flavoursome ingredients as it doesn’t have a strong flavour itself.

Start with fresh ingredients:

One whole vegetable spaghetti (if unavailable substitute with pumpkin or sweet potato)

1 kg grass fed beef mince (buy the best you can)

1 large onion (any variety-chopped)

2 cups of beef bone broth (ideally home made)

8 brussel sprouts (chopped)

1 handful of fresh flat leaf parsley (chopped)

Sea salt and ground black pepper to taste.

Extra Virgin Olive oil to fry the beef mince

Pumpkin seeds for the top layer

Topping: (use your judgement here and add more or less depending on how you like it).

1 tablespoon coconut flour

2 tablespoons shredded coconut

2 tablespoons coconut oil

Method:

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Peel the vegetable spaghetti

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Thinly slice the vegetable and remove the seeds with a spoon.Keep aside while preparing the filling.

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Brown the mince and onion in a large saucepan with the olive oil. When nicely browned using just a medium to low heat add the chopped brussel sprouts, parsley and seasoning. Finally add the stock and let simmer for about 15 minutes.

Using a largish rectangular baking dish start layering the lasagna. The first layer is the meat filling.

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Next add a layer of vegetable spaghetti and repeat this three times.

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The final layer of meat mixture.

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Ensure the top layer looks nice with the vegetable spaghetti rings overlapping. Drizzle some olive oil on top and sprinkle a few pumpkin seeds across the layer.

Bake in a 180 degree celcius oven until you can see the juices bubbling and the top layer is starting to brown. At this point remove the dish from the oven and sprinkle on the flour and shredded coconut. Add small blobs of coconut oil over the top which will melt and create a gorgeous flavour.

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When you have added the extra ingredients to the top layer return the dish to the oven for about ten more minutes.

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Remove from the oven and let sit for a few minutes before serving.

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This is a very economical dish that will last several nights if you are feeding a few people. It can be frozen into individual serves and can be plated up with a nice salad or colourful vegetables.

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Served here with a colourful salad.

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