Lasagne is one of my all time favourite comfort foods. As a kid, only my mam could make this lasagne right 😉
Now over the years I’ve become more aware of what foods make my gut feel good and what foods aren’t the best. For me, wheat is a trigger for my digestion to become a bit wild if I consume too much of it. So if I can go lower carb and still have the same amount of flavour and goodness, I will. For this recipe, I’ve omitted the pasta sheets and subbed with thinly sliced aubergine.
The aubergine is the next best thing to pasta sheets in terms of texture! You almost wouldn’t notice the difference because you still have the amazing richness of the lasagne, the creamy sauce and the golden cheese on top.
You could also try making this vegetarian if you like by changing the meat for beans, chickpeas or lentils. I’m a beef kinda gal so here’s the meaty version 🙂
Lasagne (low carb)
- large frying pan/pot
- deep dish baking tin
- small saucepan
- chopping knife
- 600 g beef mince (I used 12% fat beef)
- 1 tin tomatoes/tomato passata ~500g
- 3 tbsp tomato puree
- 1 large aubergine sliced thinly into long slices
- 150 g grated mature cheddar cheese
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp salt
- 1 tsp pepper
- 3 tbsp worchestershire sauce
- 3 tbsp cornflour (or regular flour will work)
- 50 g butter
- 200 ml milk
- 25 g parmesan cheese grated
- 1 tsp dijon mustard
- Fry the beef mince on high heat until brown. Add the oregano, thyme, salt, pepper and worcestershire sauce and mix in
- Then add the tomatoes and tomato purée and mix through. Leave to cook for 10 minutes and let the sauce thicken slightly.
- Slice the aubergine into thin pasta-like sheets
- Meanwhile make the white sauce: Add the butter to a small saucepan and melt. Add the cornflour and stir in thoroughly until you have a paste
- Add the milk and whisk continuouly. Add the parmesan and dijon mustard and stir through. You should have a creamy thick sauce. If too thick, add a little more milk. Take off the heat and set aside
- To assemble the lasagne: Add a layer of the beef sauce to the baking dish and spread evenly. Add some of the cheese sauce on top and roughly spread across the beef. Then add the sliced aubergine on top so that everything is covered evenly.
- Repeat this step until all mix is used up. On the very top, add the grated cheddar and spread evenly to that the entire lasagne is covered.
- Cook in a preheated oven at 200 degrees celcius for 30 minutes until the cheese is golden brown. Leave to set for 5-10 minutes before cutting 🙂