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
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