Lasagna

Low fat.

Low carb.

High protein.

Gluten free.

Lasagna.

Sounds too good to be true?  

   

  
It’s real!

You will need;

10g olive oil

3 cloves garlic, crushed

100g (1 medium) onion

500g lean beef mince (or any kind you like)

250g (one large) grated zucchini

150g finely chopped mushrooms

100g (one small) grated carrot

600g jar of passata tomato cooking base 

400g tin tomatoes, diced

1 1/2 tsp Italian herbs

600g cottage cheese

Over a low heat sauté onions and garlic until soft. Add in beef mince, turn heat to medium. Brown mince, breaking apart well. 

Add in the rest of the ingredients except cottage cheese. Turn down to the lowest simmer possible, or transfer to a slow cooker or on top of a fireplace that’s burning slow.

You need to cook this for as long as you can do.

3hrs to 24hrs! It makes a difference! If I do it on the stove, the heat is a bit higher so 3hrs is good. In a slow cooker, perhaps 8-12hrs. On top of the oven, all day/night.

Stir occasionally and make sure it’s not losing too much liquid. Add some water if it does.
When you are near ready to assemble you can make the ‘pasta’ sheets. 

50g oat flour

100g unflavoured whey protein powder 

200g egg whites

1/4 cup water

1/2 tsp Italian herbs

To make you pasta sheets, mix these in a blender until a thin batter. Cook a 1/3 of a cup at a time in a large non stick pan.

Once you scoop the batter into the pan roll it around to spread it. You want nice thin even sheets. Cook on a very low heat, flip and cook second side. Repeat until batter is finished.

Stir the batter with every sheet you make as the whey settles to the bottom.

Sit the sheets aside to cool. Use a little spray olive oil in between to prevent sticking if you need to.
  
To assemble the lasagna, put a quarter of the meat mixture into the base of a very large baking dish.

  
  
Lay some sheets to near cover the meat. Spread a quarter of the cottage cheese on the sheets. Add more meat, sheets, cheese and repeat until you have a quarter of each of the meat & cottage cheese left. Mix the two together and add an egg into it also.

Spread this over the last ‘pasta’ sheet layer evenly, to the sides.

Bake in the oven at 160 degrees for 30-40 minutes. The top should be golden and set. 

Serve with a green salad.

A little tip 🙋 I find it easier to allow the lasagna to cool before slicing up. Then reheat the peice/s you want.

Serves 10

Calories 244

Fat 6.5

Carbs 15.4

Protein 30.5