Macro Kelp lasagna recipe

Prep time: 30 min

Cook time: 95 min

Serves: 4


Two packages or 40g of Wild origins Macro Kelp
500g of ground beef, pork, turkey or meat substitute
2 medium sized carrots, peeled
1 large yellow onion, peeled
6 cloves garlic, peeled
3 stalks of celery
1kg tinned plum tomatos
500ml water
1 bunch fresh flat leaf parsley
200g grated mozzarella
500g ricotta cheese
100ml extra virgin olive oil
salt and pepper to taste


It is important to note that Macro Kelp contains a high amount of sea salt. As does the cheese. Its recommended that you only use one pinch of salt in your sauce so that the final dish is not overly salty.

Begin by heating a large pot over medium to high heat. Add olive oil, ground meat or substitute and stirring occasionally fully cook until lightly brown. While cooking finely chop the carrots, celery, onion and garlic. Add the finely chopped vegetables to the meat or substitute and continue to cook over medium heat for 10 minutes. Add a pinch of salt to help tenderize the vegetables. Using your hands crush the tomatoes into the pot and rinse the cans with the water and add as well. Simmer the sauce for 45 minutes with a lid on stirring occasionally. Once the sauce has simmered finished it with cracked pepper and one bunch of washed and finely chopped parsley.

Using a baking dish begin by adding a layer of sauce, then layer over top of the sauce the sheets of dried Macro kelp, its ok if there are small cracks in your layers as the seaweed will expand. After the second layer of seaweed distribute the ricotta in small dots across the lasagna. complete remains layers of sauce and seaweed. The top should be finished with a layer of sauce, and then sprinkled with the mozzarella.

Pre heat your oven to 375F and cover the lasagna with a lid or tin foil. Position your rack in the centre of the oven. The lasagna should bake for 30 minutes covered and 20 minutes uncovered for a total cook time of 50 minutes. Serve immediately or enjoy later.