Low Carb Lasagne

Author: Julia McPhee

Nutrition Information

Serves: 8

Serving size: 1
Calories: 391

Fat: 30.6g
Saturated fat: 18.2g
Carbohydrates: 3.3
Protein: 25.6g

Recipe type: Dinner

Cuisine: Low Carb

Serves: 8
This is an adaption to traditional lasagne, replacing pasta sheets with slices of eggplant and using a combination of ricotta and sour cream as an alternative to traditional white sauce. Note that lasagne is a time consuming and fiddly dish to make, but worth the effort especially on a cold winter night.

Ingredients

2 tbsp coconut oil
800 gms beef mince
1 large finely chopped onion
4 cups chopped vegetables (capsicum, mushroom, tomatoes, celery,spinach )
1 grated carrot
½ cup of tomato paste or coconut cream
1 cup water or stock
1 large eggplant
Salt and black pepper
125 gms sour cream
125 gms ricotta
2 eggs
2 tbsp grated cheese
¼ cup extra grated cheese

Instructions

Heat coconut oil in a pan and sauté mince with chopped onion. Add chopped vegetables and grated carrot to the cooked mince. Cook on a low heat until meat is cooked. Add tomato paste or coconut cream. Continue to cook on a low heat until the vegetables are well cooked. If your mixture seems to be drying out, just add water to keep at the right consistency. The longer you cook this mixture, the more the flavours will fuse through the mince. Add salt and pepper to taste.
Slice eggplant into ½ cm slices and sprinkle with salt and black pepper. Heat extra coconut oil in a pan and brown off eggplant (eggplant should be transparent and soft).
Mix together ricotta and sour cream and 2 tbsp grated cheese, eggs and 2 tbsp grated cheese.
In your usual lasagne baking dish, layer 1 layer of eggplant, then mince, then another layer of eggplant, sour cream mixture and top with grated cheese. Bake at 180 degrees until the cheese is brown and lasagne is heated through. Test by inserting a knife; if it comes out steaming hot it is ready!
Serve with a salad of your choice.