Grain-free Lasagne
A delicious grain-free lasagne with an authentic Italian bolognese sauce.
Servings Prep Time
8 people 10 minutes
Cook Time
2 hours
Servings Prep Time
8 people 10 minutes
Cook Time
2 hours
For the bolognese sauce:
  • 3 tablespoons Extra virgin olive oil (plus extra for greasing)
  • 2 tablespoons Butter
  • 1 lb (450g) Lean beef mince
  • 2 Carrots, finely chopped
  • 2 Celery sticks, chopped finely
  • 1 Onion, chopped finely
  • 1 cup (235ml) Red wine
  • 3 x 400g tins Mutti tinned tomatoes (or other confirmed sugar-free brand)
  • Sea salt
  • Black pepper
For the “white” sauce:
  • 2 1/2 cups (500g) Dry curd cottage cheese (Twarog)
  • 1 cup (245g) SCD Yoghurt
  • 1 cup (100g) Parmesan cheese, grated
  • 1 cup (100g) Cheddar cheese, grated
  • Sea salt
  • Black pepper
For the “lasagne” layers:
  • 3 Aubergine/eggplant
  • Extra virgin olive oil
  • Sea salt
  • Black pepper
Final layer topping:
  • 1/2 cup (60g) Blanched Almond Flour* (or ground almonds)
  1. Start by making the bolognese sauce. Melt the butter and oil in a large saucepan on a medium-low heat. Add the carrots, celery and onion. Sauté for a few minutes until the vegetables soften and the onions become translucent.
  2. Add the beef mince in with your hands and stir through the vegetables.
  3. Next, add the red wine and continue to cook for a few minutes (roughly 5) until the wine reduces. Add the tinned tomatoes, basil leaves and season well with salt and pepper. Leave to cook for 1 hour on a low heat, stirring often.
  4. Meanwhile, heat the oven to 180°C Fan, 200°C electric, 390°F or gas mark 6 and prepare the aubergines/eggplant. Wash, top and tail and slice evenly into 1/4 inch thick slices.
  5. Place the slices on paper towels, season generously with sea salt and allow to sit for 15 minutes. This will draw the bitterness out of them. After 15 minutes you will begin to see beads of sweat appear on them. Pat them dry with more paper towels.
  6. Place the aubergines/eggplant slices on baking trays lined with parchment paper. Drizzle with olive oil and season with a pinch of black pepper. Roast for 15 minutes.
  7. Next, make the “white” sauce by mixing the dry curd cottage cheese, parmesan and yoghurt in a bowl. Season with salt and pepper. Keep the cheddar cheese separate for the moment.
  8. Grease the bottom of an ovenproof casserole dish with one tablespoon of olive oil. Add a couple of tablespoons of bolognese sauce.
  9. Next add a layer of aubergine/eggplant slices.
  10. Spoon over some “white” sauce next.
  11. Finish the layer with a sprinkle of cheddar.
  12. Keep layering like this until you run out of sauce and slices. For the last layer, finish with white sauce, cheddar and sprinkle over the ground almonds or almond flour.
  13. Bake the lasagne for 40-50 minutes until the top is crispy.
Recipe Notes

* I always recommend using blanched almond flour rather than ground almonds in my baking recipes. Almond flour is much finer and is easier to digest than ground almonds. However, in this recipe ground almonds work just fine.