Detox-Friendly Zucchini Lasagne

The Zucchini Lasagne was a big success! My detox weary husband and I both enjoyed it and really felt like we'd had a lasagne. It turns out that the pasta and the cheese on top don't count for as much as I thought - its the mingling of the creamy bechamel with the bolognaise that makes the lasagne.

Here is the recipe in brief. I've been deliberately vague on quantities as it depends how many of you there are and the size of your dish. Obviously the zucchini will not suck up liquid like pasta would so you need to have quite a dry bolognaise to start off with. Also try to use smaller zucchini as they tend to have lower water content. If you can only find large ones, just take your strips from either side avoiding the watery core.

Ingredients

Bolognaise (I had leftover detox-friendly lamb and red lentil bolognaise)

Zucchini (I used 2 small ones for 2 people)

Bechamel Sauce (due to detox restrictions I made mine with goats milk, spelt flour, cold pressed rice bran oil, sea salt and pepper which worked surprisingly well)

1. Heat the oven to 190 degrees.
2. Chop the top and bottom off your zucchinis. Then use your peeler to create long strips.
3. Layer the bolognaise, zucchini strips and bechamel as you would an ordinary lasagne, ending with bechamel sauce on the top. If your diet permits - a sprinkling of freshly grated parmesan on top would be perfect.
4. If your ingredients are hot going into the over it will probably only need 15mins but if, like me, you cook in advance and bake it at the last minute, you'll need 30-40mins depending on the size. You want to see bubbling hot sauce at the side and check the centre is hot. As I had no cheese I popped it under the grill at the end to get more colour on the top.
5. Serve with a green salad.