The children and I absolutely love this vegetarian lasagne. It is nutrient dense and gives lasagne a new spin in our house rather than using pasta. We are currently working to strengthen gut health. You can also cook the mushrooms in bone broth.

Serves 4

Ingredients:

• 4 zucchini
• Sea salt
• 1 ¼ cups Tomato Pasta Mix (Organic)
• Shredded goats milk Cheddar for topping

Cauliflower “Ricotta”

• 1 organic cauliflower
• 2 eggs, lightly beaten
• ½ tub ricotta cheese
• 1 teaspoon fresh oregano
• ½ teaspoon sea salt

Mushroom “Meat”

• 1 teaspoon butter
• ½ yellow onion, chopped
• 2 cloves garlic, minced
• 250g mushrooms, roughly chopped
• ½ teaspoon sea salt

Method:

1. Preheat the over to 180’C
2. Thinly slice the zucchini lengthwise about ½ inch thick (or use a mandoline slicer). Lay in your lasagne tray.
3. Prepare the cauliflower “ricotta”. Use Food Processor or Thermomix. Mix similar to cauliflower fried rice.
4. Transfer Cauliflower to a bowel then twist it up and use your hands to firmly squeeze out the moisture. A lot of liquid should be released, leaving a very dry cauliflower pulp.
5. Cook the cauliflower in a fry pan until golden brown.
6. Mix in the eggs, cheese, oregano and salt. Set aside cauliflower
7. Prepare the mushroom “meat”. In a skillet over medium heat, melt the butter. Add onion and saute for 5 minutes. Add the garlic, mushroom and mix until the mushrooms are tender, 6 to 8 minutes.
8. Mix cauliflower and mushroom meat together then layer.
9. Add zucchini slices on top then layer again with cauliflower and mushroom meat.
10. Add one final layer of zucchini and then sprinkle with goats cheese or cheddar.
11. Cook for 60 minutes.