Aubergine lasagne

Serves - 6

Just as delicious as the pasta sheet version without the processed carbs. I like to cram as much veg into this as possible, and plenty of herbs as well.

Serve with a chopped herb salad for a filling dinner that doesn’t leave you feeling tired and sluggish.

This recipe makes 6 portions. You can portion them up and place a few in the freezer for later.

Nutrition per serving

Fat: 32 g

Carbs: 23 g / Fiber: 10 g (Net Carbs: 13 g)

Protein: 36 g

Ingredients

• 500g minced beef

• 1 T coconut oil

• 1 large onion (chopped)

• 1 stick celery (chopped)

• 60 g mushrooms (chopped)

• 1 courgette

• 1 red pepper (chopped)

• 3 garlic cloves

• fresh or dried oregano

• 400g tinned chopped tomatoes

• 200ml water

• 1 T tomato puree

• 1 T green pesto

• salt & pepper

• 2 aubergines

• 1 T pink salt

• 400g grated mozarella

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Method

1. Slice aubergines into thin slices. salt on both sides and leave for 1 hour.

2. In a large pan, sweat chopped onion and celery till coloured.

3. Add mushrooms, cook for 10 mins, then add courgettes and peppers and cook for a further 10 mins.

4. Add beef mince, garlic and cook till browned.

5. Add tinned tomatoes, water, puree, pesto, and picked oregano leaves.

6. Preheat oven to 180ºC / 350 F.

7. Pat aubergine slices dry with kitchen roll, brush with olive oil and lay on a baking sheet.

8. Bake for 10 mins each side.

9. In a lasagne dish add a layer of aubergine slices.

10. Top with a layer of beef ragu.

11. Add a layer of mozzarella.

12. Repeat layers.

13. Top with plenty of mozzarella.

14. Bake for 30 mins.

15. Serve with chopped herb salad.