Superfoodie Lasagne Cake (pie)

This recipe is inspired by Sarah Wilson’s I Quit Sugar from her Simplicious book (you have it get it). This is our absolute go-to dish. We make it once a week.

The best thing about it is that it is packed full of veggies. Rice paper sheets replace lasagne sheets. And it is UBER delish.

As we have made it so many times, we have changed the recipe to suit our tastes. We don’t use pumpkin as we find it gets slushy and I wasn’t a fan of eggplant as a layer.

We make a large batch so we have ample leftovers for all of us for the week (unless we have friends over for dinner).

Enjoy xo

Ingredients

Mince (you can use any mince combination you like, this is our favourite)
1 onion (chopped)
1 tablespoon coconut oil
500g mince (double to 1kg if you are feeding a family)
1 teaspoon turmeric
1 teaspoon cinnamon
5 tomatoes (chopped)
Salt & pepper
Stock (optional)

Cauliflower layer
Whole cauliflower
60g butter
Salt and pepper

Sweet potato layer
2 x sweet potatoes
60g butter
Salt and pepper

Layers
Nori sheets
2 cup spinach
Rice paper sheets
1/2 cup parmesan

Process

Preheat oven to 180 degrees and grease a round cake tin.


MINCE LAYER
Step 1
 Either chop or place onion in a blender.

Step 2 Place coconut oil into large pan until melted.

Step 3 Add chopped onion. Cook until translucent.

Step 4 Break up mince and add to onion.

Step 5 Cook mince stirring occasionally until brown. 

Step 6 Add salt & pepper, turmeric and cinnamon. Stir. 

Step 7 Add tomatoes (with juice) and let simmer.


Cauliflower layer

Step 1 Steam cauliflower for 20 minutes (time might need to be adjusted depending on size of cauliflower).

Step 2 Once cooked poke a fork into cauliflower to ensure it is soft.

Step 3 Add soft cauliflower to a blender (we use a thermomix). Add butter and salt & pepper. Blend until smooth. Set aside.


Sweet potato layer

Step 1 Steam sweet potato for 20 minutes (time might need to be adjusted depending on size of sweet potato).

Step 2 Once cooked, poke a fork into sweet potato to ensure it is soft.

Step 3 Add soft sweet potato to blender/thermomix. Add butter and salt & pepper. Mix for 1 minute to create a smooth consistency. Set aside.


Layers

Start with mince as the first layer (use half the mince mixture). Second layer, add a rice paper sheet. Third layer is a smooth layer of sweet potato. Fourth, nori sheet. Break up into squares rather than putting in whole. Fifth layer, baby spinach leaves. Sixth, rice paper sheet. Seventh, a smooth layer of cauliflower to finish. Sprinkle with grated parmesan (or you could use goat's cheese. Cheese is optional).

Put in the oven for 45 minutes on 180 degrees until browned. Allow to sit for 10-15 minutes before serving.

If you wanted to make a vegetarian dish, simply replace the mince with this easy peasy mushroom mince.

Mushroom Mince

1 bag mushrooms

2 x carrot

1 x zucchini 

1 x onion (chopped)

2 cloves garlic

5 x tomatoes (chopped)

2 tablespoons tamari

2 tablespoons coconut oil (melted)

1 teaspoon turmeric

1 teaspoon cinnamon

Salt & pepper

Stock (optional)

Method

Step 1 Either chop or place onion and garlic in a blender.

Step 2 Place coconut oil into large pan until melted.

Step 3 Add chopped onion, carrot, zucchini. Cook until translucent.

Step 4 Break up mince and add to onion.

Step 5 Cook mince, stirring occasionally until brown. 

Step 6 Add salt & pepper, turmeric and cinnamon, and tamari. Stir. 

Step 7 Add tomatoes (with juice) - let simmer.

 

A special thank you to beautifullllll Lauren Sadler for coming to my house to teach me how to use my camera.

Lauren is a beautiful soul and SENSATIONAL photographer, especially for food. 

Check her out here Lauren Sadler Photography

 

 

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