Low Histamine 'Lasagne'

Craving lasagne but not the waistline to go with it? This recipe tastes just like the real thing but uses sneaky substitutes that cut down on fat. It's also low in histamine and gluten free, although for those who are not low histamine a normal tomato-based bolognaise sauce can be used instead.

Low Histamine Lasagne

Ingredients (Serves 2-3) 

• Pre-made red pepper sauce (click here for link) This recipe uses 1.5 times the amount of sauce and without the sweetcorn. 
• 250g lean minced beef
• 3/4 cauliflower 
• 2 courgettes
• 5 1/2 tbsp ricotta cheese 
• Mozzarella cheese, to sprinkle on top 
• Fresh basil and coriander leaves, to flavour
• Dried oregano, to flavour

Method:

• Preheat oven to 180 degrees celsius. Grate the cauliflower using a normal cheese grater and place on a baking tray. Bake in the oven for approximately 40 minutes, but take out and stir every 5 minutes.
• Meanwhile cut the courgette into thin strips like the picture above. Bake in the oven on a wire rack so that they don't stick, for 30-40 minutes depending on how thin or thick the slices are. They need to be soft to touch. 
• Whilst everything is cooking in the oven, brown the mince on a medium heat. Place into a saucepan and mix in with the red pepper sauce. Chop up the coriander and basil leaves, then add into the sauce along with the oregano, salt and pepper. Flavour to your taste- we used 10 basil leaves, 2 coriander leaves and 3/4 tsp of oregano. Simmer on a low heat for 20 minutes, stirring occasionally. 
• When everything is cooked it's time to layer everything up. You will need a deep oven dish. Pour in half of the sauce at the bottom. Then place a layer of courgette over the top to cover the sauce- it should be half of your courgette strips. 
• Then use 3.5 tbsp of the ricotta as the next layer. On top add 3/4 of the roasted cauliflower - you don't really taste the cauliflower it just adds texture. Top with the rest of the sauce and courgette.  
• Add the remaining ricotta on top of the sauce, the rest of the cauliflower and cover with a sprinkling of mozzarella. 
• Bake in the oven for 15-20 minutes (until the mozzarella starts to go golden) , again on 180 degrees celsius.