Low Carb Lasagne

Ingredients

• 2 tsp (25g) olive oil
• 1 (150g) medium onion, finely chopped
• 2 (6g) garlic cloves, minced
• 500g extra lean beef/chicken mince
• 1 (100g) medium carrot, grated
• 1 (40g) zucchini, grated
• 1 can (400g) chopped tomatoes (no added sugar)
• 2 tbsp (5g) tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt & pepper to taste

For the layers

• 2-3 medium zucchini or brinjals, thinly sliced
• 250g low fat cottage cheese
• 1 large egg
• 1 cup (115g) mozzarella cheese, grated
• 1 cup (30g) parmesan cheese

Method

1. Slice zucchini or brinjals thin, salt lightly, rest 10 mins, pat dry.
2. Heat oil, sauté onion & garlic. Add mince and brown well. Stir in carrot, zucchini, tomatoes, paste and herbs. Simmer for 20 min.
3. Mix cottage cheese with egg & half of mozzarella.
4. In greased dish: layer meat sauce, veggie sheets and cheese mix. Top with mozzarella & parmesan cheese.
5. Bake at 180°C for 30-35 mins until golden brown.
6. Rest 10 mins before slicing.

Meal planning

1 serving = 4 protein + 1 vegetable

Shopping list

• Olive oil
• Onion
• Garlic cloves
• Beef or chicken mince, extra lean
• Carrot
• Zucchini
• Tinned tomato
• Tomato paste
• Dried oregano
• Dried basil
• Salt & pepper to taste
• Zucchini or brinjals
• Cottage cheese, low fat
• Egg, large
• Mozzarella cheese
• Parmesan cheese

Nutritional composition