Mountain bread ‘lasagne’

Sitting in a restaurant in Rome, I swung my legs like a little girl waiting in anticipation for a traditional Italian lasagne. It arrived, oozing with a rich tomato sauce and creamy béchamel, unleashing this aroma that tickled my noise and whet my appetite.

I loved it – I loved the cheesy exterior, rich tomato sauce and perfectly cooked pasta. If I could eat it every day I would. If only it wasn’t so heavy!

So, when a colleague mentioned how mountain bread was the perfect, lighter pasta alternative I had to try it. This is my cheat ‘lasagne’.

  • 500g turkey mince
  • 1 cup tomato passata
  • 1 tablespoon tomato paste
  • 1 teaspoon dried basil
  • 1 onion finely diced
  • 2 cloves garlic crushed
  • 5 cherry tomatoes sliced into quarters
  • 1 zucchini, sliced finely
  • 6 tablespoons ricotta
  • 4 Greek yoghurt
  • 25g parmesan, grated
  • 6 pieces of mountain bread
  • salt and pepper to taste
  • 1 tablespoon olive oil

  • Firstly, make the sauce. Start by adding oil and onion to the pan and cook until the onion softens and becomes translucent
  • Add the crushed garlic and dried basil and cook on medium heat for 2 minutes
  • Add the tomato paste and cook off for 1 minute
  • Next, add the turkey mince and cook until it starts to brown
  • Once brown, add the passata and cook on medium heat for 20-25minutes or until sauce thickens
  • Season with salt and pepper to taste
  • Pre-heat oven to 225 degrees fan-forced
  • Once the sauce is cooked, grill the zucchini until it starts to soften
  • Next, put it together. Start by placing a little sauce on the bottom of a lasagne dish
  • Place a piece of mountain bread on top
  • Cover with a layer of sauce
  • Top with grilled zucchini and cherry tomatoes
  • Dollop 3 tablespoons of ricotta and 2 tablespoons of yoghurt over the top
  • Place another piece of mountain bread on top
  • Top with sauce
  • Top with mountain bread
  • Finally cover with 3 tablespoons of ricotta, 2 tablespoons of yoghurt, pepper and grated parmesan cheese
  • Bake in the oven for 15 minutes or until ricotta melts slightly and the mountain bread becomes a little crunchy on top.

While not traditional (don’t expect your Nouna’s lasagne), it is a great lighter alternative that delivers some delicious results.  

Fun farewell yoghurt fact: one of the most popular fermented dairy products in the world.


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