Mel Christensen

Mel Christensen

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Clean Pastitsio - *Gluten Free, Low Carb, Dairy Free option

Pastitsio

 Clean Pastitsio

*Gluten Free, Low Carb, Dairy Free option (omit cheese or replace with non-dairy cheese)

Ingredients:

  • Olive oil spray
  • 3 large eggplant, cut length-ways into 1.5cm-thick slices
  • 1 large onion, sliced thinly
  • 2 cloves of garlic, crushed
  • 1 bunch kale, chopped roughly
  • 2 Tsp. chopped fresh thyme (or your herbs of choice – many would work here)
  • 150g Sweet Potato Noodles, cooked about 5 mins in boiling water and drained.
  • 100g of mozzarella, pizza cheese blend or a non-dairy version such as “notzarella” for dairy-free option (OR cheese can be left out altogether for dairy-free option)

Meat sauce:

  • ½ Tsp. olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g extra-lean beef mince
  • 1 x 800g can chopped tomatoes
  • 3 Tsp. tomato paste
  • 150ml red or white wine
  • 1 Tsp. each of dried oregano, basil and thyme
  • ½ Tsp. cinnamon
  • 1 Tsp. Natvia (optional)
  • Salt and pepper to taste

Bechamel Sauce:

  • 2 Tbsp. (40g) coconut oil
  • 2 heaped Tbsp. (20g)  tapioca flour
  • 1 cup (250g) coconut cream
  • 1 cup (250g) chicken stock (home-made or salt reduced)
  • Pinch of ground nutmeg
  • Salt and pepper to taste
  • 2 eggs lightly whisked
  • 100g of mozzarella, pizza cheese blend or a non-dairy version such as “notzarella” for dairy-free option (OR cheese can be left out altogether for dairy-free option)

*You will also need a nice large and deep lasagne dish – the deeper the better!

 

 Method:

  1. To make the meat sauce, brush a large non-stick frying pan with oil. Heat over medium-low heat. Add the onion and garlic and cook, stirring, for 7 minutes or until onion is soft. Increase heat to medium-high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 3 minutes or until the mince changes colour. Add the tomato, paste, wine, sweetener and herbs, and bring to the boil. Reduce heat to medium-low. Simmer for at least one hour or until sauce thickens.
  2. Meanwhile, preheat grill on medium. Line a baking tray with foil. Place half the eggplant on the lined tray. Spray with olive oil spray. Cook under grill for 4 minutes each side. Transfer to a plate. Repeat, in 2 more batches, with remaining eggplant.
  3. Heat a little olive oil in a non-stick frying pan.  Add the onions and fry until soft.  Add the garlic and kale and stir until wilted and reduced in size. Stir through the herbs and turn off heat. Set aside.
  4. To make the ‘bechamel’ sauce, melt coconut oil in a small saucepan.  Stir in tapioca flour, and cook for three minutes, stirring constantly. Slowly add coconut cream and chicken broth. Continue stirring and cooking until smooth and thickened. (TM –  Place tapioca flour and coconut oil into TM bowl and cook 2 mins/ 70C / Speed 3. Then add remaining sauce ingredients except eggs in your TM bowl and cook 7 min/90C/Speed 4.)  Season sauce with sea salt, black pepper, and nutmeg. Set aside for 5 minutes to cool slightly. Whisk in the eggs and cheese, if using. (TM 20 sec / Speed 5.)
  5. Pour drained noodles back into the saucepan you cooked them in and add half of your béchamel sauce. Stir until combined and set aside.
  6. Preheat oven to 180°C. Cover the bottom of your lasagne dish with a layer of grilled eggplant; follow with all of the kale mixture and then top with a layer of the meat sauce. Top with all of the noodle béchamel mixture. Repeat layers of eggplant and meat sauce until all ingredients have been used (depending on the depth of your lasagne dish you may end up with extra bolognaise sauce but there’s lots of other ways to use up those yummy leftovers!)  Spoon over the remaining ‘bechamel’ and finish with some grated cheese, if using.
  7. Bake in oven for 35-40 minutes or until set and golden. Set aside for 10 minutes to cool.
  8. Slice into portions and serve with a nice green salad, if desired.

Serves 8-10