Grain Free Mexican Lasagne

by Helen Marshall


  • 1 packet of No Nut Hemp Wraps (or your favourite tortilla/wrap)
  • 500g mince of your choice (or vegetarian alternative)
  • 1 red onion, diced
  • 1-2 cloves garlic, finely diced
  • 1 zucchini and/or carrot, grated
  • 2 tbsp tomato paste
  • 1 tbsp bone broth concentrate (optional)
  • Your choice of herbs & spices, to taste (i used fresh parsley, oregano & rosemary, plus dried paprika, cumin & coriander)
  • salt & pepper, to taste
  • 1-2 handfuls baby spinach, roughly chopped
  • jar of your favourite salsa
  • sour cream (or dairy free alternative)
  • 1 cup grated cheese
  • guacamole, to serve (optional)


  1. Pre-heat oven to 180C
  2. In a frypan with some oil, fry onion & garlic until soft
  3. Add mince and cook until browned.
  4. Add zucchini/carrot, tomato paste, bone broth, herbs, spices, salt & pepper and cook until vegetables are cooked. Taste and adjust seasonings if required. Add spinach and stir through until wilted.
  5. In a lined/greased circular tray/dish begin layering your lasagna: mince mixture -> salsa -> wrap –
  6. Continue until you have used up all your mince mixture. (I only had 3 layers, but it will depend on the size of your baking container)
  7. Top with a wrap/tortilla and spread sour cream evenly over it, sprinkle cheese over the top of sour cream layer
  8. Bake in oven until cheese is melted and browned to your liking, approx. 15-20mins
  9. Cut into slices, serve & enjoy!

You could use any veggies you like – try corn, capsicum – or add beans/lentils/rice to bulk it out more, especially if opting for a meat free option.

Recipe by Primalista Fran

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