I was in Rome over the Easter weekend – what a magical city – I had some of the tastiest pasta and the Gelato just plain sinful! I think I came back like most saying “I am never eating again” and feeling a good few KGs heavier! So back on the healthy eating I go! My ultimate home cooked meal (by none other that mum of course!) is lasagne! When I came across this idea from Skinny Taste I was beside myself – low carb, gluten free lasagne!
500g lean beef mince
3 cloves of garlic
1 medium onion
1 Tbsp olive oil
1 can tomatoes
Salt and pepper
1 tsp Truvia (or sugar equivalent)
2 Tbsp chopped fresh basil (optional)
2 medium zucchini, sliced
1.5 cups cheddar cheese, grated (can use mozzarella)
3/4 cup feta/goats cheese, crumbed (can use ricotta)
1/4 cup Parmesan cheese, grated
1 large egg
Fry the onions and brown the mince with the Olive oil in a medium saucepan. Season with salt, pepper and garlic. Add the can of tomatoes and the sugar and simmer for 30-40 minutes. The sauce should be thick.
While the mince is simmering slice the zucchini using a really sharp knife or a vegetable peeler (the peeler works really well) into about 1/8″ thick slices. Salt them and leave for about 10 minutes (this helps remove the excess water). Then pat dry with Carlton towel and fry (preferably on a grill pan) for about 1-2 minutes each side. Fry in batches and lay on Carlton towel again.
Preheat oven to 200 degrees.
In a bowl beat the egg and mix in all the cheeses.
In an oven proof dish (greased) lay some mince across the bottom, then lay the zucchini strips across the top. Repeat with mince and zucchini and the lay your cheese mixture on the top. You can lay the cheese mixture in the middle layers and the grate some extra cheese on top but I prefer it this way.
This recipe can also be frozen so you can double the recipe and freeze individual portions. Great for a quick meal!