Bacon Lasagne - now that I've got your attention ...
![Picture](/uploads/3/8/2/5/38259927/1424396719.png)
I love to cook nutritious, wholesome food for my family. There's something so satisfying in knowing that the nutrition that feeds my children is of the purest and most functional nature. When you put good fuel into your body you are rewarded with good health and performance.
Here's a tried & true, kid-approved dinner idea that is jam-packed full of goodness .... plus Bacon!! And its grain-free. Need I say more? Yes, it strongly resembles a Frittata but the addition of the bacon base cased my kids to declare it "Bacon Lasagne" and its been a family favourite ever since. It also makes a fabulous lunch the next day. Bonus!
BACON LASAGNE
Ingredients:
2 large carrots
1 zucchini
5 mushrooms
1/2 onion
1 clove garlic
1 cup shredded cheese
1/2 cup Besan Flour
6 eggs
2 TBS Natural Yoghurt or Ricotta
2 Tsp Herbamare
8 pieces short bacon
Spray Oil
Allow your oven to heat up to 150 degrees Celsius (fan forced.)
This recipe suits a small glass baking dish, approx. 17x27cm and will feed a family.
- Grate the carrot & zucchini.
- Dice the mushies, onion & garlic.
- In a large bowl, combine all veggies and the shredded cheese.
- In a separate bowl combine eggs, Yoghurt/Ricotta and Herbamare seasoning. Whisk to combine.
- Add flour to the egg mixture and whisk thoroughly.
- Pour liquid over the veggie mix and give a thorough stir to combine all ingredients.
- Spray the baking dish.
- Lay the bacon over the bottom of your glass oven-proof baking dish.
- Poor mixture over the bacon evenly.
- Bake for 45-55mins on the bottom tray in your oven.
- Allow to cool for about 10mins before serving.
Possible yummy alternatives to this can be:
~ 300gms diced bacon to top (added in the final 15mins of cooking) .... double bacon = delicious!
~ 1 cup chopped spinach
~ 1 large beetroot grated ... for a pink pie!
~ 1 cup chopped tomatoes
Here's a tried & true, kid-approved dinner idea that is jam-packed full of goodness .... plus Bacon!! And its grain-free. Need I say more? Yes, it strongly resembles a Frittata but the addition of the bacon base cased my kids to declare it "Bacon Lasagne" and its been a family favourite ever since. It also makes a fabulous lunch the next day. Bonus!
BACON LASAGNE
Ingredients:
2 large carrots
1 zucchini
5 mushrooms
1/2 onion
1 clove garlic
1 cup shredded cheese
1/2 cup Besan Flour
6 eggs
2 TBS Natural Yoghurt or Ricotta
2 Tsp Herbamare
8 pieces short bacon
Spray Oil
Allow your oven to heat up to 150 degrees Celsius (fan forced.)
This recipe suits a small glass baking dish, approx. 17x27cm and will feed a family.
- Grate the carrot & zucchini.
- Dice the mushies, onion & garlic.
- In a large bowl, combine all veggies and the shredded cheese.
- In a separate bowl combine eggs, Yoghurt/Ricotta and Herbamare seasoning. Whisk to combine.
- Add flour to the egg mixture and whisk thoroughly.
- Pour liquid over the veggie mix and give a thorough stir to combine all ingredients.
- Spray the baking dish.
- Lay the bacon over the bottom of your glass oven-proof baking dish.
- Poor mixture over the bacon evenly.
- Bake for 45-55mins on the bottom tray in your oven.
- Allow to cool for about 10mins before serving.
Possible yummy alternatives to this can be:
~ 300gms diced bacon to top (added in the final 15mins of cooking) .... double bacon = delicious!
~ 1 cup chopped spinach
~ 1 large beetroot grated ... for a pink pie!
~ 1 cup chopped tomatoes