About the Recipe
This isn’t your traditional lasagna it’s a healing ritual in layers. Collagen-rich broth, slow-simmered sauce, and a velvety béchamel made from root vegetables bring comfort, depth, and nourishment to your table. It’s rich in protein, minerals, and skin-supportive collagen — a dish to feed your body and ground your spirit.
Ingredients
For the meat sauce:
300g grass-fed ground beef or veal
1 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, minced
1 cup bone broth (chicken or beef)
1 tbsp tomato paste
1 tsp dried thyme
Salt & pepper to taste
For the veggie béchamel:
1 small parsnip or white sweet potato, peeled and cubed
½ cup cauliflower florets
½ cup bone broth
1 tsp olive oil
Nutmeg, salt, and pepper
Other:
6–8 almond flour lasagna sheets (or zucchini slices for low-carb)
Grated Parmesan or plant-based cheese (optional)
Fresh thyme or sage to garnish
Preparation
Step 1
Make the Meat Sauce:
In a pan, sauté shallot and garlic in olive oil. Add beef and cook until browned. Stir in tomato paste, thyme, and bone broth. Let simmer for 20 minutes until rich and thickened.
Step 2
Make the Béchamel:
Boil parsnip and cauliflower until tender. Blend with broth, olive oil, nutmeg, salt, and pepper until creamy.
Step 3
Assemble the Lasagna:
In a baking dish, layer béchamel, meat sauce, and lasagna sheets. Repeat, finishing with a top layer of béchamel and a sprinkle of cheese (if using).
Step 4
Bake:
Bake at 180°C (350°F) for 40–45 minutes until bubbling and golden. Let rest 5 minutes before serving.