Vegetable Lasagne with Zucchini Pasta and Pumpkin Bechemel

There’s nothing like being able to make a traditional unhealthy dinner, into something nutritious, and full of vegetables!

Bolognaise mix
Fresh basil
Oregano
Stock {optional}
Hot water
Garlic {optional}
Onions {optional}
Kale
Grated carrot
Grated sweet potato
Crushed tomatoes
Tomato paste

Pumpkin Bechamel
Coconut oil
Coconut flour
Dairy free milk of choice
Mashed pumpkin

2 zucchinis, cut into lengths
The actual amount of ingredients doesn’t really matter, add them to taste.
To make the bechamel, heat the oil in a large pan, and then add the flour. Stir briskly to create a ‘roux’. Take off the heat, and slowly pour in the milk, stiring to combine. Place back on the hot stove to thicken. Then add the mashed pumpkin. Continue stiring until it’s a thick, smooth soup like consistency.
Assemble into a oiled dish, using baking paper if you like.
Layer the lasagne starting with the bolognaise mix, zucchini lengths, then bechamel. Repeat two to three times. Sprinkle grated sweet potato on top, and spray with oil so it doesn’t burn.
Bake in the oven for 30 – 45 minutes at 180 degrees celsius.