Beef Lasagne With Courgette Aubergine Pasta Sheets - Keto
Delicious rich beef lasagne with courgette aubergine pasta sheets for a low carb diet Includes easy slicing tips and a quick bechamel white sauce that's keto friendly, with step to step images.
Servings: 6 people
Calories: 446kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 red onion diced
- Dash salt
- Dash black pepper
- 500 g Extra lean beef mince (5% fat)
- 400 g Tin of chopped tomatoes
- 2 tablespoon tomato puree Or red pesto
- 2 teaspoon oregano
- 1 teaspoon balsamic vinegar
- 100 g mushrooms sliced
- 40 g parmesan
Quick White Lasagne Sauce
- 284 ml carton of double cream
- ½ teaspoon xantham gum
- 100 g mature cheddar grated
- ¼ teaspoon ground nutmeg
- Dash salt
- Dash Black pepper
Pasta-Free Sheets
- 2 courgettes sliced lengthways into ½cm slices
- 1 aubergine sliced lengthways into ½cm slices
Instructions
- Preheat your oven on 160c fan/180c conventional/gas mark 4/350F.
- Meanwhile, saute the onion and garlic in olive oil until softened.
- Add the minced beef and salt and pepper and brown.
- Then add the remaining meat mixture ingredients, except the parmesan, simmer and stir for 5 minutes until thickened and set aside.
White Sauce
- In a bowl or jug, mix together all of the ingredients until combined.
Layering the Lasagne
- In a large baking dish (30x23cm), spread a 3rd of the meat mixture at the bottom.
- Add one layer of courgette or aubergine slices on top.
- Top with a 3rd of the white sauce and spread, followed with another layer of either vegetable.
- Repeat with a final layer, finishing with the cheese sauce and grated parmesan.
- Bake in the oven for 35-40 minutes and serve between 6 people.
Nutrition
Calories: 446kcal | Carbohydrates: 14g | Protein: 28g | Fat: 32g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 379mg | Potassium: 844mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1188IU | Vitamin C: 17mg | Calcium: 288mg | Iron: 4mg