I have been feeling pretty sluggish and incredibly tired over the last few months. I know that my iron levels are probably low – but that’s a whole different story – but now my IBS has kicked off and I want to try and do what I can to stop it becoming a full blown episode.
One thing I have found helpful is avoiding wheat: no bread, no pasta, no tortillas, checking ingredients of items I normally throw in my basket…
I have been craving lasagne over the last few days so decided to attempt to make one. I’ve heard about people using courgettes as a pasta alternative (who hasn’t heard of courgetti, right?) so used that as my basis.
This lasagne will feed 4 people
For the mince I used:
- 2 onions, finely chopped
- 2 peppers, finely chopped
- 3 carrots, finely grated
- chopped garlic
- squeeze of tomato purée
- 2 tins of chopped tomatoes
- 2 stock cubes
- a hefty shake of dried mixed herbs
I gently fried the onions and the peppers until the onions became translucent then added the grated carrot. Once it started to soften down I added the chopped garlic. Then I squeezed in the tomato purée, tinned tomatoes, stock cubes and mixed herbs and let it cook down.
The pasta alternative was 2 large courgettes, thinly sliced, lengthwise.
For the sauce I simply mixed 500g of low fat natural yogurt and 500g of cottage cheese.
I assembled the lasagne as normal and baked in the oven until browned.
I really enjoyed this – homely lasagne without the stomach cramps or the “carb-coma”.
Do let me know if you try this – or if you have any other recipes I could try!