Zucchini lasagne

Serves: 4IMG_20140910_190158


  • 1 large zucchini,
  • 1/2 kg minced meat,
  • 1/2 onion,
  • 3 cloves of garlic,
  • 1 green pepper,
  • 1 small carrot,
  • 2 cans tomato puree,
  • salt,
  • pepper,
  • parsley,
  • oregano,
  • 1 tablespoon almond flour,
  • 3 tablespoons coconut oil,
  • 3 dl coconut milk,
  • 1 tablespoon tapioca flour,
  • 20 dkg cheese (Parmesan).


  • Chop the onion, garlic, carrot, green pepper,
  • Heat the coconut oil in a saucepan and put the vegetable into it,
  • Add the minced meat and bake approx. 10 minutes,
  • Then pour the tomato purees and add the salt, pepper, oregano and parsley,


  • Slice the zucchini and put into the baking sheet (you have to cover the whole sheet),


  • In an other sauce pan heat the coconut oil (1 tablespoon) and add the almond flour, tapioca flour, coconut milk, salt and pepper,
  • Lay some meat above the zucchini part in the baking sheet then put some from the mass of flour and so on,
  • Put the sheet into the preheated (180 degree Celcius) oven for approx. 30 minutes, then spread the grated cheese to the top of the lasagne and put into the oven for more 20 minutes.

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