Low Carb Lasagne
A low carb lasagne recipe? Does such a thing exist?
It certainly does! Not only is this healthy recipe less than 300 calories a serving but it's ridiculously yummy and easy to make too. Minimal carbs, maximum flavour!
Instead of traditional lasagne sheets, this low carb lasagne uses sliced courgettes instead which slashes the calorie count and makes this a winner if you're after a rich tasting lasagne recipe without the crazy high calories found in most versions of the dish.
We've also made a healthy béchamel sauce too! Don't worry, there's still plenty of cheese but instead of lots of butter, cream and high fat stuff, we've used créme fraiche and low fat mozzarella. This means that the dish is still packed with cheesy goodness but it will fill your tummy instead of filling out your waistline.
Serving Size 1 slice
Servings 6
- Amount Per Serving
- Calories 299
- % Daily Value *
- Total Fat 11g17%
- Total Carbohydrate 14g5%
- Protein 36g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Start by slicing the courgette lengthways into thin "lasagne like" strips. Lay them out on a paper towel and sprinkle with salt to draw out the moisture from them. Set aside.
Heat a large saucepan on a medium heat and gently fry the onions, carrot, garlic and bacon medallions in olive oil for a few minutes until cooked.
Add the mince and cook until browned.
Pour in the chopped tomatoes, tomato puree, wine and mixed herbs and mix through. Reduce to a low heat and simmer for 10 minutes for the sauce to thicken.
To make your béchamel sauce substitute, whisk an egg in a bowl and add the créme fraiche, 3/4 of the mozzarella, milk, nutmeg and flour.
Spray a large lasagne dish with some light cooking spray or lightly grease with olive oil.
Get the courgettes and pat the water off them with a paper towel and arrange one layer on the bottom of the lasagne dish. Cover with half of the meat sauce and half of your white sauce, then repeat: another layer of courgettes, meat sauce and white sauce.
Sprinkle the leftover mozzarella on top of the lasagne and place into an oven at 180 degrees Celsius for 30 minutes.
Ingredients
Directions
Start by slicing the courgette lengthways into thin "lasagne like" strips. Lay them out on a paper towel and sprinkle with salt to draw out the moisture from them. Set aside.
Heat a large saucepan on a medium heat and gently fry the onions, carrot, garlic and bacon medallions in olive oil for a few minutes until cooked.
Add the mince and cook until browned.
Pour in the chopped tomatoes, tomato puree, wine and mixed herbs and mix through. Reduce to a low heat and simmer for 10 minutes for the sauce to thicken.
To make your béchamel sauce substitute, whisk an egg in a bowl and add the créme fraiche, 3/4 of the mozzarella, milk, nutmeg and flour.
Spray a large lasagne dish with some light cooking spray or lightly grease with olive oil.
Get the courgettes and pat the water off them with a paper towel and arrange one layer on the bottom of the lasagne dish. Cover with half of the meat sauce and half of your white sauce, then repeat: another layer of courgettes, meat sauce and white sauce.
Sprinkle the leftover mozzarella on top of the lasagne and place into an oven at 180 degrees Celsius for 30 minutes.
