A couple years ago, when we changed our diet to LCHF, I spent an insane amount of time, trying to find copycat recipes without carbs for our favorite dishes. The hardest ones to get just right were mostly the pasta- and bread-dishes. But THIS lowcarb lasagna is by far one of the best lowcarb recipes I know!
And you know, there’s a reason why flour and carbier ingredients are used in so many popular dishes. It makes the food more crisp, rich and fluffy… but unfortunately also fills it with carbs. One of the most succesful LCHF conversion recipes is this Lowcarb lasagna. I make it 2 different, but equally good ways; one with zucchini and one with eggplant.
It sometimes differs, if people like eggplant or zucchini, so here’s your chance to have a little variation. The hubby and munchkin prefer zucchini – but if I’m cooking just for me, I definitely prefer eggplant loaded with lots and lots of cheese! YUM! And one eggplant is usually more than enough for me.
Lowcarb veggie Lasagna
A wonderful substitute for a regular carbful Lasagna - stuffed full of veggies and a delicious sauce!
- 2 onions
- 2 cloves of garlic
- Coconut oil for frying
- 2 tblsp. tomato puré
- Roughly 500 g of minced beef
- Paprika, salt and pepper
- 2-3 tins of chopped tomatoes
- Fresh herbs
- Thyme, rosemary or parsley
- 4-5 tblsp. red balsamic vinegar
- 1 tblsp. coconut palm sugar
- 1 big tblsp. red pesto
- 2-3 shredded veggies, carrots/parnips/parsley root
- 2 zucchini or 2 eggplant
- 1/2 bag of raw spinach
- A glass of white cheese sauce (or make your own lowcarb mornay sauce - even better!
- Grated cheese, your favorite kind
- Step 1 First you make a bolognese: Saute the onion, garlic and tomato puré. Add in the beef, fry it up and then add the tins of chopped tomato, balsamic vinegar, coconut palm sugar, pesto, shredded veggies and the fresh herbs.
- Step 2 Let the pot simmer for 30-40 min., Slice the zucchini or eggplant into thin slices.
- Step 3 Salt the zucchini or eggplant slices on both sides (and fry quickly on a separate pan for extra flavor, if you have time!)
- Step 4 Layer up your lasagna: Start with a layer of bolognese, then a handful of the raw spinach, topped with a couple spoonfuls of cheese sauce, topped with a layer of sliced zucchini or eggplant.
- Step 5 Repeat until all the bolognese is used
- Step 6 Top with grated cheese and cook in the oven for around 60 min., until the layers have gathered nicely.
- Step 7 Serve with a nice green salad – and enjoy!
What I think is brilliant about this recipe, is all the hidden vegetables in it; halv a bag of raw spinach and the shredded vegetables in the bolognese, zucchini or eggplant slices. And it still tastes AMAH-ZING!
The biggest praise, I’ve gotten from this recipe, was from my stepson, who very excitedly yelled:
OMG, it’s like eating at a restaurant!
And he’s a teenager, so his comment to food is usually, “fine”, “good”, “hmmm”. So these were some BIG words! 🙂
Is lasagna something you make often at your house? How do you think your kids would react if you tried my recipe?
Do you dare??