Whoever told you that Lasagna cannot be part of a low carb diet is obviously wrong. Because there is a way to enjoy some fantastic lasagna without feeling guilty
Check out this recipe
- 400g minced veal (make sure it is high protein)
- 1 eggplant
- 1 zucchini
- 6 tomatos
- 1/2 onion
- 5 spoon olive oil
- Salt, pepper, and oregano for seasoning
- 200g cheese
How you do it
Heat up the olive oil in a pan. Chop the onion and start roasting it. Add tjemeat and continue roasting.
Peel and then blend the tomatoes. Add the tomatoes to the pan. Season with salt, pepper, and oregano. And cook the meat sauce for 8-10 minutes.
Cut the eggplant and zucchini unto thin slices (they will substitute the pasta plates.
Oil the lasagna mold to avoid that the lasagna later sticks to the mold.
Start covering the base with a layer off eggplant slices. Cover with a thin layer of meet sauce. Place on top next layer of zucchini slices. Keep repeating until you run out of ingredients.
Top off with some ground cheese.
Oven the lasagna for aprox 35-40 minutes at 185°C
Serve and enjoy
The Chef Cat 
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