Dinner

Starch-free lasagna (9.4 net carbs per serve) is for Dinner.

Starch-free lasagna (9.4 net carbs per serve) takes 30 minutes to prepare.

Starch-free lasagna (9.4 net carbs per serve) takes 60 minutes to cook.

Starch-free lasagna (9.4 net carbs per serve) makes 4 servings.

The ingredients for Starch-free lasagna (9.4 net carbs per serve) are:

250g beef mince
2 small onions, chopped
4 sticks celery, finely chopped
1 tbsp oil for cooking (olive or coconut are nice)
1 tbsn mustard (I like dijon but any will do)
1 medium-sized eggplant (aubergine), thinly sliced in circles
A healthy handful of fresh parsley, finely chopped
1 stock cube (any flavour)
400g tin of crushed tomatoes
125g mozzarella cheese, sliced
60g parmesan cheese, grated
2 large eggs
100ml almond milk (or stock if preferred)
2 garlic cloves, chopped
100g grated celeriac (celery root)
teaspoon ground nutmeg
Salt and pepper to taste

Here is how you make Starch-free lasagna (9.4 net carbs per serve):

Firstly, place your slices of eggplant in a bowl and sprinkle generously with salt. This will draw some of the excess fluid out and reduce bitterness. Should sit in salt for about 30 minutes, after which you will rinse and pat dry. Place the grated celeriac into a small bowl and microwave covered for 3 minutes to soften. Then set aside to cool down.Heat oil in a separate pan, and add the onions, celery, cooking until transparent. Add beef, garlic continue cooking till beef cooked through. Add parsley, tomatoes, mustard, salt and pepper. Cook uncovered for about 15-20 minutes so that liquid reduces to around half. Turn off heat and set aside.Preheat oven to medium heat.Once eggplant has been patted dry, zap it in the microwave for about 5 minutes. This will begin the softening process. Set aside to cool off a bit. Divide the eggplant into 3 equal piles (each pile will be a separate layer of the lasagna.In a lasagna dish, spread a little of the beef liquid onto the bottom, and then place a layer of epplant circles. Cover with 1/3 of the beef mixture, then add another layer of eggplant.Cover this layer with the sliced mozzarella. Then another 1/3 of the beef mixture. Add the final layer of eggplant, and the final layer of beef mixture. Set aside.Take the bowl of celeriac (which should now be cool), and add the eggs, nutmeg and almond milk or stock. Whisk with a hand blender until creamy. Pour over the lasagna, and then top with the grated parmesan and more pepper if desired.Cook in the oven for about an hour, and until the top of the lasagna has become slightly crispy and nicely browned.Serving Size:?Makes 4 portions

The nutritional information for Starch-free lasagna (9.4 net carbs per serve) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 482.6

• Total Fat: 32.3 g
• Cholesterol: 0.0 mg
• Sodium: 0.7 mg
• Total Carbs: 9.5 g
• Dietary Fiber: 3.2 g
• Protein: 31.1 g

The dietary needs meet for Starch-free lasagna (9.4 net carbs per serve) is Low Carb