Low-Carb, Gluten & Dairy Free Lasagne

Low-carb, gluten and dairy free lasagne. Minimal carbs, maximum flavour.

Time: 60 mins
Yield: 4 portions

kcal: 316
protein: 34g
carbs: 17g
fat: 13g

*per serving (if split 4 ways)

500g lean beef mince
1 red onion
1 green pepper
1 tin of chopped tomatoes
2 leeks
1 garlic clove
1 beef tomato
1/2 glass of red wine
3 eggs
mixed herbs + salt and pepper

1. Brown the mince, onion and garlic.

2. Add the chopped peppers, tomatoes, wine, a pinch of salt and pepper and herbs and cook for 30 minutes until the sauce has thickened.

3. Sweat the leaks * and pre-heat the oven to 180 degrees c.

4. Add a layer of mince to a lasagne/baking dish, add a layer of leeks, add a layer of thinly sliced beef tomato. Do this again. Break and whisk the eggs in a dish then pour over the top of the lasagne. The egg is replacing your béchamel sauce.

5. Place the lasagne in the oven and cook for 30 minutes.

Cut off the tough green top of the stalks; remove any bruised or sad-looking outer stalks. Cut off the root end of the leek and slice down lengthwise.

Slice each leek half crosswise, about one-quarter or one-half of an inch wide.

 Fill a big bowl with cold water, and dump in all of the sliced leeks. Swish them around, and the sand and dirt will drop to the bottom of the bowl. Lift the leeks out in handfuls, leaving the sand and water behind. Rinse the washed leeks in a strainer once more and spread out in a single layer to dry a bit.

Preheat a heavy cast-iron or nonstick pan over a medium-high flame. Throw all of the leeks in and stir them around, allowing any remaining surface moisture to evaporate.