The trick to this Low Carb Lasagne is simply to replace the pasta sheets with grilled eggplant slices! So you can really use any Lasagne  recipe you like, however many people were asking us for the recipe so we decided to post one!

This Low Carb Lasagne was inspired by this version on the Taste.com.au website. The original recipe has 57g carbs per serve!

Prep Time: 15mins

Cook Time: 30mins and 15mins to stand

Makes: 8 Serves

Ingredients:

  • 1 Large eggplant – sliced 1cm thick and grilled both sides to use as your “Pasta Sheets”

Meat Sauce Ingredients: 

  • 1 tablespoon olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g beef mince
  • 1 x 700ml btl passata (tomato pasta sauce)
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped fresh oregano (optional)
  • 2 teaspoons chopped fresh thyme leaves (optional)
  • (1/2 cup) red wine (Optional)

Ingredients for Bechamel Sauce

  • 60g butter, chopped
  • 20g (1 heaped tablespoon) plain flour
  • 500ml (2 cups) milk (we used Almond as lowest carb)
  • 150g (1 heaped cup) grated parmesan
  • Pinch of ground nutmeg (optional)

Method

  • Preheat oven to 180°C. Heat the oil in a large frying pan over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 6-7 minutes. Increase heat to high. Add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 4-5 minutes or until the mince changes colour.
  • Add the wine. Cook for 4 minutes or until the wine has almost evaporated. Add the passata, tomato paste, oregano and thyme. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce thickens. Season with salt and pepper.
  • Meanwhile, to make the Bechamel, melt the butter in a medium saucepan over medium heat until foaming. Remove from heat. Stir in the flour. Place the pan over medium heat and cook, stirring, for 2 minutes. Remove from heat. Gradually add the milk, whisking constantly, until smooth. Place the milk mixture over medium heat and cook, stirring constantly with a wooden spoon, until the sauce thickens. Remove from heat. Add the parmesan. Stir until well combined. Stir in the nutmeg.
  • Pour 1/3rd of the mince into the base of a glass oven proof dish. Top with 1/2 the eggplant lasagne sheets. Top with more mince, 1/2 of the Bechamel sauce, remaining eggplant pasta sheets, more mince then remaining Bechamel. Top with additional tasty cheese or parmesan.

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For more great Low Carb recipes, click here

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