Low-Carb Lasagne.
Whether you’re looking to make healthy changes to your diet or simply want to try something new, this recipe offers both! By swapping the pasta sheets for aubergine and spinach, this meal is a low-carb version of the traditional lasagne. However, the meal is bursting with veg and mozzarella so still provides the same great taste that you’re used to with lasagne, if not even better! Vegetarian or vegan? No problem - simply swap the beef mince and mozzarella for a plant-based alternative.
RECIPE
Makes: Enough for two to share
Time to Make: Over sixty minutes
Difficulty Rating: Easy
INGREDIENTS
Beef Mince 500g
Tinned Tomatoes 1 tin
Mushrooms 150g
Peppers 1
Aubergine 1 large
Spinach 500g
Garlic 1-3 cloves
Mozzarella Cheese 150g
2 large handfuls of salad each to serve
2 large handfuls of veg each to serve
METHOD
Add the mince to a pan and when starting to brown, add the tinned tomatoes, mushrooms, peppers and garlic
Season to taste and simmer until everything is starting to soften
In a baking dish, layer the mince with thin aubergine slices and spinach, finishing off with a final layer of aubergine
Top with mozzarella and lots of black pepper
Bake at 180 Fan for 30 minutes until the aubergine is soft and the cheese melting – if you want crispy cheese you can grill for the last 5 minutes
Serve with salad and veg of your choice, and enjoy!