Healthy Lasagne

This was a complete fluke of a recipe. Lately I have used thinly sliced zucchini instead of pasta for a low carb alternative and I wondered how it would work with lasagne. With some extra lean mince in the fridge, I decided to give the lasagne a try. The result was a yummy, filling and guilt free lasagne that was really easy to throw toegther. I used a small casserole dish for two people but the recipe could easily be doubled and made in a larger casserole dish.

Healthy Beef Lasagne (serves 2)

500 grams of extra lean beef mince

2 zucchini's (sliced extra thin using a potato peeler)

1 carrot (sliced extra thin in the same way)

1 onion, chopped

2 garlic cloves, chopped

1 jar of tomato pasta sauce (I used an organic amatriciana)

Large handful of spinach leaves

1cup of grated mozzarella (I used organic)

Olive oil to cook mince

Preheat oven to 180 degrees. Heat a little oil in a pan, and saute onion and garlic until soft. Add beef mince and saute, breaking up mince as you go. After a few minutes once mince has turned brown, add pasta sauce, reserving about 1/4 of a cup for the top of the lasagne. Simmer until mince is cooked through. Toss through spinach and wait for it to wilt.

Meanwhile in a lasagne or casserole dish, carefully layer the bottom of the dish with the zucchini, ensuring there is a thick enough layer to support the lasagne.

Add a few slices of carrot also. Pour in one third of the mince mixture in an even layer. Add a sprinkle of mozzarella. Repeat 3 layers (zucchini, mince. cheese). Cover the top layer of zucchini with the remaining pasta sauce and the remaining mozzarella. Place in the oven for 20 minutes or until cheese is browned off.

Enjoy!