Serves 8
This is a great low carbohydrate, high vegetable and protein lasagne, that even my little ones eat! Well, 3 out of 4, which is a win in my house.
Ingredients:
1kg beef mince
2 cans of tomato
1 onion
1 capsicum
800gm pumpkin, peeled and thinly sliced
2 courgettes, halved and then thinly sliced
2 tsp mixed herbs
1 tsp salt
1 cup cottage cheese
2 cups grated cheddar/edam/Colby cheese + extra ½ cup for the topping
Method:
Preheat your oven to 180c.
Fry mince in a little oil (coconut is my favourite when frying) until browned; add herbs, onion and capsicum. Fry until tender, add tomatoes and simmer until thick.
In a separate bowl, mix the cottage cheese and 2 cups of grated cheese together; it’ll feel like a bit of a paste.
In a greased lasagne dish, place a layer of pumpkin slices and cover with half of the mince mixture.
Spread the cottage cheese mixture on top of the mince and then add a layer of the courgette slices.
Cover with remaining mince mixture, and layer remaining pumpkin slices on top of the mince.
Cover with remaining cheese.
Bake in oven for 40 – 50 minutes or until golden on top.
Comments