It’s easy to loose track of your diet with a comforting and cheesy dish like lasagne, but you can put aside your worries with this low-carb alternative. We switch out the pasta for sliced zucchini, giving the classic a refreshing and healthy twist.
- 1 tbsp extra virgin olive oil
- 2 (300 g) brown onions, chopped finely
- 2 cloves garlic, chopped finely
- 1 large (180 g) carrot, chopped finely
- 2 sticks (300 g) celery, chopped finely
- 3 rashers (220 g) bacon, chopped finely
- 500 g pork mince
- 500 g veal mince
- 1 cup (250 ml) red wine
- 2 tbsps tomato paste
- 2 x 400 g cans chopped tomatoes
- 3 medium (360 g) zucchini
- 100 g grated mozzarella
- 50 g butter
- ⅓ cup (50 g) plain flour
- 2 cups (500 ml) milk
- Pinch freshly grated nutmeg
- ½ cups (40 g) grated parmesan
Heat oil in a large frying pan over a medium-high heat. Add onion, garlic, carrot, celery and bacon. Cook, stirring, for 5 mins, or until softened. Add minces, cook, stirring, until browned. Add wine, cook, stirring, for about 20 mins. Add tomato paste, chopped tomatoes and simmer, uncovered, for 2 hrs or until very thick. Season well with salt and freshly ground black pepper.
To make cheese sauce, melt butter in a medium size saucepan over a medium heat. Add flour, cook, stirring, for 1 min, or until mixture thickens and bubbles. Gradually add milk, stirring constantly. Cook, stirring, until mixture boils and thickens. Stir in nutmeg and parmesan.
Preheat oven to 200 C (180 C fan-forced). Spoon mince mixture into a large, shallow, overproof dish. Slice zucchini lengthways. Arrange zucchini slices, overlapping slightly, over mince mixture, then spread the cheese sauce over the top. Sprinkle with mozzarella.
Bake for 40 mins, or until browned. Serve.
Suitable to freeze. Not suitable to microwave.