You can make this gluten free-lasagne either for veggie version or with ground-beef. Both versions are delicious and rich in nutrition.
I finally found lasagne sheets that are made of something else than just potato or corn starch. This pasta is made of organic green lentil flour (50%), green pea flour and brown rice flour. Now we’re talking! It’s giving a nice add of protein and fiber along with the nutrition and fiber rich veggies. This lasagne is also providing healthy fats and grass-fed beef is also loaded with natural minerals and vitamins, plus it’s a great source of CLA (conjugated linoleic acid) a fat that reduces the risk of obesity, diabetes, cancer and a number of immune disorders.
100-150g Cream cheese, (Philadelphia or soft goat cheese)
1,25dl=0,5c Parmesan cheese
1 tbsp Olive oil (I don't use extra virgin for cooking)
1 tbsp Basil, dried
0,5 tsp Himalayan salt
Cheddar / Mozzarella / Parmesan, cheese of your choice
Slices of tomatoes
Pre-heat the oven to 200°C=392°F.
Place the chopped eggplant, zucchini and fresh spinach into a boiler and steam until the veggies are softened enough for mashing. You can also steam the veggies in a pan with small amount of water, under a lid.
Heat the butter or ghee in a large, heavy-based frying pan and gently fry the garlic and onion until softened. Turn up the heat, add the ground beef and continue to cook until browned all over. Then stir in the crushed tomatoes and let it cook for 5 minutes while you mash the veggies and prepare the cottage cheese mixture.
Add or leave about 1dl=0,4c of the excess boiling water with the veggies (depending on the steaming process) and use blender to make them smooth. The veggies can also be left chopped or sliced if you prefer. I have just noticed that my kids enjoy my lasagne more when there's no conspicuous vegetable bites...
To make the mixture for the cottage cheese layer, whisk together in a large bowl egg, cottage cheese, cream cheese, olive oil, dried basil and salt. Done!
To assemble the lasagne, take a deep, wide dish and coat the bottom with a third of the meat/veggie sauce, topped with a quarter of the cottage cheese mix, and a sprinkling of parmesan, and finally a layer of pasta sheets. Repeat two more layers, and then top the last layer of pasta with the rest of the cottage cheese mix, and cheese of your choice (parmesan/mozzarella/cheddar). Place few slices of tomato over the top, and cook for 40-45 minutes, until golden and bubbling.
Allow to rest for at least 20 minutes before serving. Lasagne is better warm than hot, and even better the next day!