If you’re following a low-carb or ketogenic diet, you’ll know that lasagne is way off limits. It’s just NO to lasagne! Unless…
…you’re Peter Ayub of Sense of Taste Chef School who doesn’t believe in life without lasagne (we’re totally with him on that)! So check out the way Peter and his team came up with this awesome low-carb alternative that’s so, so good, you’ll never miss the original – honest!
They’ve taken some original twists and turns to produce this yummy dish including using locally produced and easily available Amasi (Zulu) or Maas in Afrikaans. If you’re unfamiliar with Amasi, it’s a fermented milk product tasting like cottage cheese or yoghurt available everywhere.
The recipe calls for cream cheese and it’s really simple and fun to make your own. Wrap 500g of Amasi in muslin or cheese cloth, fasten it over a deep bowl using a wooden spoon suspended over it and allow to drip overnight. In the morning you’ll be greeted by a gorgeous cream cheese. All you need to do is season it generously with Oryx Desert Salt and Pepper plus a good glug of extra virgin olive oil (we like Morgenster – local and lekker)
Now let’s go and make this No-FOMO-lasagne!
LOW CARB Courgette RIBBON LasaGNE
INGREDIENTS
2 x cups Amasi Cream Cheese (previously prepared – see above)
1 x cup freshly grated Parmesan or Pecorino
2 x large Free Range Eggs
Generous amount of Oryx Salt and Black Pepper
1 ½ x cups of Napolitano sauce (this can be made quickly by blending a tin of whole peeled tomato, a handful of Fresh basil, ½ cup of local extra virgin olive oil, ½ cup of pitted chopped Kalamata olives and generous seasoning of Oryx Salt and Black Pepper and 1 teaspoon of honey)
3 to 4 large courgette, cut into large thin strips strips using a potato peeler and drained on paper towels
3 x cups of shredded mozzarella
Method
Preheat oven to 190°C
In a small bowl, place the Amasi cream cheese mixture and mix in the Parmesan or Pecorino, eggs and Oryx Salt and Pepper
Grill your Courgette ribbons (lasagne sheets) on a griddle until nicely browned with grill markings.
Spread a thin layer of sauce in a baking dish and layer with two layers of zucchini ribbons, amasi mixture, and mozzarella.
For the final layer, make a zucchini ribbon lattice. Layer zucchini ribbons side by side at a diagonal in the baking dish. Lift the bottom half of every other ribbon and lay another zucchini ribbon diagonally. Repeat until top layer is full.
Bake until totally melty and zucchini is cooked through approximately 30 minutes.
Let rest 10 minutes before slicing and serve with a side salad of your choice.
