Pasta-Free Lasagne Recipe

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  • Healthy
serves: 8
Prep: 10 min
Cooking: 6 min

Taken from The Calorie Myth by Jonathan Bailor (HarperCollins, £13.23)


  • 2 tbsp coconut oil
  • 2 medium aubergines, cut lengthwise into 1/2 cm slices
  • Freshly ground pepper
  • 900g grass-fed minced beef
  • 1 jar of all-natural tomato sauce
  • 1 tsp cornflour
  • 6 handfuls fresh spinach
  • 450g cottage cheese
  • 350g shredded mozzarella
  • 1/2 cup parmesan, finely grated


  • Preheat oven to 200 degrees

  • Brush the aubergine slices with the coconut oil and season with pepper to taste. Place on foil-covered baking sheets

  • Bake for 20 minutes, turning the aubergine slices after 10 minutes

  • Reduce the oven to 190 degrees

  • In a large skillet over a medium-high heat, brown the beef

  • Add the tomato sauce to the beef, reduce the heat to low, and simmer uncovered for 20 minutes

  • While quickly stirring the meat sauce, sprinkle the cornflour over the surface and combine well

  • Spread 1/2 cup of the meat sauce on the bottom of a large baking dish

  • Place 6 slices of aubergine to cover the bottom of the dish. Layer on half of the spinach

  • Spread half of the remaining meat sauce over the top of this

  • Spread half of the cottage cheese over the meat sauce

  • Spread half of the mozzarella over the cottage cheese

  • Place the remaining aubergine on top of the mozzarella to cover it. Layer on the remaining spinach

  • Repeat the layers with the remaining meat sauce, cottage cheese and mozzarella

  • Evenly sprinkle the parmesan on top of the mozzarella

  • Bake for 20 minutes, rotating the dish after 10 minutes, or until the top is golden and bubbling

  • Serve immediately

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