I’ve been eating low carb for quite a while. Since I stopped gluten, it was the easiest way for me to manage my weight while still eating pretty much whatever I wanted (except I crave donuts on an hourly basis…). This is an easy meal to make in large quantities on a Sunday and then pack for the week ahead. This recipe is completely stolen from my dad, but sharing is caring, right??
What you’ll need:
– 500g ground beef
– 3 cloves garlic
– 1/2 onion
– 1 leek
– 1 tsp coconut oil
– 1 can crushed tomatoes
– 1/2 tsp dried oregano
– 1 swig of red wine
– 1 tbsp tomato paste
– 3 medium courgettes
– 2 tbsp grated parmesan
– 2tbsp grated cheddar cheese (I used extra mature)
– and other cheese you fancy!
First, slice the courgette length-wise and grill a few minutes on each side.
While these cool, start the tomato sauce. Dice the onion, leek and garlic, slowly cook with some coconut oil until the onion starts to look a bit transparent. Set aside, increase the heat, and cook the beef until brown. Then add in the onion mix, the tomato, the red wine and the tomato paste. Leave to simmer for a couple hours if you can.
Add a layer of the tomato sauce to the bottom of your dish, then add one layer of courgette on top. In a bowl, mix the egg and cheese, and add some cream if the texture is too thick. Put a thin layer of this onto the courgette. Repeat this until your dish is full.
Add some more freshly grated cheese to the top of the lasagne. I used emmental cheese on this because I love how it melts! Cover it in foil, then pop into a gas mark 4 oven for 30 minutes. Take off the foil then cook for another 15-20 minutes – until golden on top!
Here’s a picture of our dinner after it had been somewhat demolished:
It was definitely a success 🙂