Recipe of the Week: Guilt free Beef and Eggplant Lasagna

Delicious, satisfying, and an all-time-favourite – this time with eggplants instead of pasta sheets. Get the ingredients and recipe delivered in the Low carb box this weekend. Boil some macaroni on the side for the kids, if they insist.

Guilt free Beef and Eggplant Lasagna

Serves 4

Cooking time 45-60 min

Ingredients:

1 kg eggplant

2 red onions

4 garlic cloves

800g beef mince

800g canned chopped tomatoes

2 tsp basil

200g grated mozzarella

olive oil

salt, black pepper

Method:

1. Pre-heat the oven to 240C. Cut eggplant to 1 cm / 1/2 inch slices.

2. Line an oven tray with baking paper. Arrange the eggplant slices on it, side by side. Brush lightly with olive oil, and roast in the oven for 15-20 minutes, or until well browned. (You might need to do this in batches, unless you have a very wide oven tray, or 2-3 regular ones and a forced air function in your oven.)

3. Meanwhile, peel and mince onion and garlic.

4. Fry the beef mince in a pan over high heat, with a bit of olive oil. Add onion and garlic. Cook for 5 more minutes. Add chopped tomatoes, basil, salt, and pepper. Bring to a boil, reduce the heat to low, cover, and simmer lightly until the eggplants are done.

5. Layer the roasted eggplant slices (season each layer lightly with salt and pepper) and the beef and tomato mixture into an oven casserole. Top with grated mozzarella. Bake in 200C oven for about 20 minutes. Let cool for 5-10 minutes, and serve.

Pro tip: If pressed for time, roast one batch of eggplants in the oven, and start cooking the remaining ones on a large frying pan.

Per serving:

Cal 663

Carb 28,4g

Prot 45,5g

Fat 41,2g