22 October 2018
Low Carb Lasagne
Ingredients:
- ground meat - lean beef or chicken breast
- zucchini or eggplant
- olive oil
- tomato
- onion
- garlic
- bay leaf
- black pepper
- salt
Preparation:
Chop the onion and sauté in olive oil. When the onion becomes translucent, add the chopped tomato (you may peel it first to avoid the bitter taste). Cook for 5 minutes. Add the ground meat. Season with salt, bay leaf, black pepper and garlic. Cover and cook for 15-20 minutes. Slice the peeled eggplant or unpeeled zucchini. Place the following alternately onto the pan: 1 layer of ground meat + 1 layer of eggplant or zucchini + 1 layer of ground meat + 1 layer of eggplant or zucchini and so on … The last layer should be topped with eggplant or zucchini. Heat the oven to 180°C. Cook for 25-30 minutes. After removing the lasagne from the oven, add 1 tablespoon olive oil and oregano.
