Name: Low Carb Lasagne
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Ingredients: 500 ml Fresh Cream; 4 tbsp Cream Cheese; 1 tsp Xanthan Gum; 1 tsp Crushed Garlic; 1 tsp Dijon Mustard; Salt (to taste); Pepper (to taste); 500 g Minced Meat; 2 Medium Onions (Chopped); 1 tin Tomato Pure; 1/2 cup Red Wine; 2 tsp Crushed Garlic; 2 tsp Mixed Herbs; 2 tsp SPAIS Smoked Chilli Sauce (Optional); 4 tsp Paprika; 1 tsp Himilayan Salt (Add more if necessary); 2-3 tbsp Blue Cheese (Gorgonzola); 2 large Aubergene (Sliced); Water; 2 handfuls Parmesan Cheese; 150 g Pitted Calamata Olives

Lasagne is something we all dream about. A low carb lasagne is otherworldly. Garfield was definitely onto something!

Traditionally as I’m sure you know lasagne is a type of wide, flat pasta, possibly one of the oldest types of pasta in the world. On a keto diet, pasta is a no. We have successfully substituted the lasagne sheets for aubergine as in this recipe, thin butternut sheets (slices) and courgettes sliced very thinly.

All the flavor is in the white sauce and mincemeat really, the “pasta” is just there to soak up the flavor. So bring on the low carb lasagne in all it’s greatness and enjoy!

Low Carb Lasagne

This low carb lasagne is a delicious combination of bolognese mince, creamy low carb bechamel sauce and oven roasted aubergine. Not only is it super healthy, but it is so tasty that it will blow your little cotton socks off! Now let's make this thing!

Course Main Course

Cuisine Italian

Prep Time 45 minutes

Cook Time 20 minutes

Total Time 1 hour 5 minutes

Servings 6 people

Author spaischilli

Ingredients

Bechamel Sauce

500 ml Fresh Cream
4 tbsp Cream Cheese
1 tsp Xanthan Gum
1 tsp Crushed Garlic
1 tsp Dijon Mustard
Salt to taste
Pepper to taste

Bolognese Mince

500 g Minced Meat
2 Medium Onions Chopped
1 tin Tomato Pure
1/2 cup Red Wine
2 tsp Crushed Garlic
2 tsp Mixed Herbs
2 tsp SPAIS Smoked Chilli Sauce Optional
4 tsp Paprika
1 tsp Himilayan Salt Add more if necessary
2-3 tbsp Blue Cheese Gorgonzola

Roasted Aubergine

2 large Aubergene Sliced
Water

Toppings

2 handfuls Parmesan Cheese
150 g Pitted Calamata Olives

Instructions

Bechamel Sauce

Put the all the ingredients in a pot and whisk together & heat slowly until it thickenss & set aside.

Bolognese Mince

Fry the onions & add the minced meat
Add all the remaining ingredients & let it simmer for about 20 minutes then

Roasted Aubergine

Constructing the Lasagna

Heat your oven up to a maximum temperature.
Slice the aubergine & place it on a baking tray and pour a little water over it.
Put the baking tray with aubergine into the oven. Alternate between the grilling and oven setting until the aubergine is cooked.
Turn oven temp down to 160 degrees celsius
Layer the aubergine, mince and bechamel sauce in that order, one layer on top of the next. The final layer should be bechamel sauce. Sprinkle with generous amounts of parmesan cheese and pitted olives.
Bake in oven for 20 minutes
Remove from oven and let it sit for a further 20 minutes before tucking in.

Recipe Notes

This recipe is best enjoyed with a dash of SPAIS Devil Chilli or Smoked Chilli sauce on the side. A crispy side salad and a glass of dry red wine finish this hearty meal off really well.

You can buy a bottle or 6 of SPAIS Chilli Sauce here