If you’re following a low-carb or ketogenic diet, you’ll know that lasagne is way off limits. It’s just NO to lasagne! Unless…
…you’re Peter Ayub of Sense of Taste Chef School who doesn’t believe in life without lasagne (we’re totally with him on that)! So check out the way Peter and his team came up with this awesome low-carb alternative that’s so, so good, you’ll never miss the original – honest!
They’ve taken some original twists and turns to produce this yummy dish including using locally produced and easily available Amasi (Zulu) or Maas in Afrikaans. If you’re unfamiliar with Amasi, it’s a fermented milk product tasting like cottage cheese or yoghurt available everywhere.
The recipe calls for cream cheese and it’s really simple and fun to make your own. Wrap 500g of Amasi in muslin or cheese cloth, fasten it over a deep bowl using a wooden spoon suspended over it and allow to drip overnight. In the morning you’ll be greeted by a gorgeous cream cheese. All you need to do is season it generously with Oryx Desert Salt and Pepper plus a good glug of extra virgin olive oil (we like Morgenster – local and lekker)
Now let’s go and make this No-FOMO-lasagne!
LOW CARB Courgette RIBBON LasaGNE
Sneak preview of the content coming out with our 𝗪𝗵𝗼𝗹𝗲 𝗙𝗼𝗼𝗱𝘀 𝗨𝗦𝗔 𝗹𝗮𝘂𝗻𝗰𝗵! Our team could not be more thrilled ☀️
𝘞𝘢𝘯𝘵 𝘵𝘰 𝘴𝘶𝘱𝘱𝘰𝘳𝘵 𝘢 𝘭𝘰𝘤𝘢𝘭 𝘣𝘳𝘢𝘯𝘥? 𝘚𝘵𝘢𝘳𝘵 𝘵𝘦𝘭𝘭𝘪𝘯𝘨 𝘧𝘳𝘪𝘦𝘯𝘥𝘴 𝘢𝘯𝘥 𝘧𝘢𝘮𝘪𝘭𝘺 𝘪𝘯 𝘵𝘩𝘦 𝘚𝘵𝘢𝘵𝘦𝘴 𝘵𝘰 𝘭𝘰𝘰𝘬 𝘰𝘶𝘵 𝘧𝘰𝘳 𝘖𝘳𝘺𝘹 𝘋𝘦𝘴𝘦𝘳𝘵 𝘚𝘢𝘭𝘵 𝘪𝘯 𝘞𝘩𝘰𝘭𝘦 𝘍𝘰𝘰𝘥𝘴 – 𝘰𝘧𝘧𝘪𝘤𝘪𝘢𝘭𝘭𝘺 𝘢𝘷𝘢𝘪𝘭𝘢𝘣𝘭𝘦 𝘪𝘯 𝘖𝘤𝘵𝘰𝘣𝘦𝘳 2021.