Low-carb lasagne

Lasagne (my version of it anyway) is a favourite in my house, and this low carb version is delicious!

 

Ingredients: Meat sauce 1 kg mince steak (ground beef) 2 cloves garlic (or more, can never have too much garlic) 1 tbs Italian style dried herbs 2 small, or 1 large onion, chopped1 cup beef stock 400g tinned crushed tomatoes 1/3 cup tomato paste 1/2 cup red wine

Low carb lasagne sheets

2 cups caulilfower rice 2 eggs 1/4 cup Parmesan cheese

Cheese sauce (I use this instead of a bechemal sauce cos Mal’s allergic to eggs)

1 tbs butter
2 tbs flour
1.5 cups low fat milk
100g low fat cheese

optional extras

More Parmesan cheese
fresh spinach leaves
fresh slices tomato

Low carb Lasagne sheet

Pre-heat oven to 200C. Line a flat baking sheet with baking paper and set aside. (this amount should need two trays)

Cook cauliflower rice (I use a microwave) until tender. Place in a tea towel and squeeze all the water out (careful, it will be hot, use an oven mitt or another thick towel to protect your hands, but this step is important!).

In a largish bowl, whisk the eggs then add the dry cauliflower and cheese and mix well.

Spread the mixture as thin as possible, and as square as possible on the prepared baking sheets and place in the oven for approx 20 minutes (keep an eye on it). When it stats to darken around the edges, take it out of the oven, turn it over and peel off the baking paper. Put it back in the oven for 5-10 minutes to dry out the bottom. Set aside to cool. (Don’t turn off the oven you’ll put the lasagne in there in a few minutes)

Meat sauce (this is my recipe, you can use whatever bolognaise sauce you like)

Heat a heavy based pan and add some olive oil. Add onions, garlic and herbs and fry until onions are soft. Add mince and cook until brown, breaking up lumps with a spoon or fork Cook until all the watery stuff from the meat has gone. Add red wine and stir in. Add tomatoes, tomato paste and stock. Stir well and leave to cook until all the liquid has gone.

Cheese sauce

Melt butter in a small saucepan. Add flour and stir to make a roux. Add a small amount of milk to make a thick paste. Add the rest of the milk and the cheese. Stir until all the cheese has melted and the sauce it thick.

Assembly

Use a rectangular deep-sided dish. Spoon 1/3 of the meat sauce into the dish and spread into an even layer. Place a piece of your low-carb sheet to cover the sauce. If using spinach and tomato, add a layer of these in here. Pour 1/3 of the cheese sauce over and spread as best you can. Repeat this until all the ingredients are used. Add extra Parmesan cheese on top and bake until the cheese on top is melted and turning a lovely golden brown.

Serve with salad.