Chicken Lasagne


Chicken Lasagne


Serves 4

Pre-heat oven to 180°C/350°F

1 lb/500 g chicken mince

1 clove garlic

½ tsp salt

¼ tsp cracked black pepper

¼ tsp turmeric

1 or 2 carrots – sliced into 3 mm thick round slices

1 small eggplant – sliced into 5 mm thick round slices

2 packed cups of spinach

1 small head of cauliflower – stemm cut out and roughly chopped

⅓ cup coconut cream/or coconut yogurt

1 tsp salt

½ tsp cracked black pepper

½ tsp nutmeg

1 cup tomato puree

1 large zucchini – sliced into 5 mm thick slices lengthwise

Place the mince into a large skillet with some olive oil, the garlic, salt, turmeric and pepper and fry on medium for around 15 minutes until the meat is cooked and most of the moisture has dissipated.

Set aside

Place the carrots, spinach and cauliflower into a large pot with about 1 cup of water and steam with the lid on until the cauliflower is soft.

Separate the vegetables.

In a bowl mash the cauliflower with the coconut cream/yogurt salt and pepper until smooth.

In a medium sized loaf tin spread the tomato puree onto the bottom of the tin.

Top with the meat first, then evenly place the sliced, uncooked eggplant over the top and then the cooked carrots.

Then place the uncooked zucchini slices on top.

Then place the spinach on top and evenly distribute the mashed cauliflower over the top.

Sprinkle with the nutmeg.

Bake in the oven for 30-40 minutes until the top begins to brown.

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