Low Carb Lasagna Bake

This is a great alternative to the traditional lasagna. Whilst it lacks the pasta sheets and white sauce, it makes up for in flavour.

Print Recipe

Low Carb Lasagna Bake

This was an absolute favourite over Winter here. I'd make a large batch and use the leftovers as lunch for the next few days. If you want to reduce your calories, you can have a smaller portion and add a side salad.

Course

Dinner

Prep Time

15 Minutes

Cook Time

15 Minutes

Servings

Ingredients

• 1 Large Zuccinni (grated)
• 800 Grams Minced Meat
• 1 Can Diced Tomatoes
• 50 Grams Onion (diced)
• 20 Grams Celery (diced)
• 150 Grams Eggplant (finely chopped)
• 1 Cup Grated Cheese
• 1/2 Cup Parmesan cheese
• 1 Clove Garlic (Crushed)
• Salt And Pepper To Taste

Course Dinner Prep Time 15 Minutes Cook Time 15 Minutes Servings Ingredients 1 Large Zuccinni (grated) 800 Grams Minced Meat 1 Can Diced Tomatoes 50 Grams Onion (diced) 20 Grams Celery (diced) 150 Grams Eggplant (finely chopped) 1 Cup Grated Cheese 1/2 Cup Parmesan cheese 1 Clove Garlic (Crushed) Salt And Pepper To Taste

Instructions

1. Preheat oven to 180 degrees.
2. Shallow fry the minced meat and garlic. Add the eggs once the meat has browned (stirring continuously when adding the egg).
3. Add the rest of the vegetables to the pan, cook for a further 3 minutes.
4. Add the mix into a deep oven dish. Stir through diced tomatoes and ensure the surface is even using the back of a spoon.
5. Add the cheeses to the top of the dish. Bake for 15 minutes, or until the cheese has browned.

Recipe Notes

I like to use a lot of Spinach in mine.

Nutritional information (per serve): Protein – 20g / Carbs- 3.7g / Fat – 17.5g / Sodium – 187mg

There are many other vegetables you can add to it, get creative and send us your creations!

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