A warming lasagna that contains high-quality fats and protein from ground beef, parmesan and feta cheese - which keeps us full and grounded throughout the day. It is also filled with vegetables such as zucchini, aubergine and tomato, which keep blood sugar at an even level.
Simple and nutritious lasagna
The lasagna is egg- and gluten-free and contains warming cayenne pepper, which can be for women with a yang deficiency.
1 yellow onion
1 clove of garlic
500g ground beef
2 packs of crushed tomatoes
Seasonings such as: Herbs, parmesan, garlic powder, cayenne pepper, paprika, salt, pepper and country broth.
Set the oven to 170 degrees. Slice the aubergine and zucchini into thin slices and then put them on a plate with salt so that they liquefy for about 10 minutes. Start with the bolognese by chopping up onions and sautéing them in a pot. Add minced meat and brown until cooked through. Pour in crushed tomatoes, grated carrot, herbs and spices so it simmers together.
Place zucchini and aubergine on a plate and pour over olive oil. Let them bake in the oven for about 15 minutes. When the plate is ready, start assembling the lasagna. Alternate zucchini, aubergine, bolognese and parmesan. You can also top with feta cheese for extra calcium! Bake the lasagna in the oven for about 15-20 minutes. Take out, top with parmesan and basil - and enjoy!