Low carb lasagne
Ingredients
For the most fabulous pasta sheets:
2 eggs
120g/125ml (1/2 cup) cream cheese
150g/310ml (1¼ cups) grated mozzarella
30g/60ml (1/₄ cup) grated Parmesan
For the sauce:
45g/45ml (3 tbsp) butter
250ml (1 cup) cream
125g/125ml (1/2 cup) crème fraÎche
120g/250ml (1 cup) mix of grated mozzarella and Cheddar
1,5-3g/5-10ml (1-2 tsp) psyllium husks
1kg cooked bolognaise mince
Cooking Instructions
- Preheat the oven to 180°C. Line a 22cm x 33cm baking tray with baking paper.
- Whisk together the eggs and cream cheese until well combined.
- Fold in the mozzarella and Parmesan.
- Spread the mixture onto the lined baking tray and bake for 20 minutes or until slightly golden. Leave to cool down, then cut into 3 equal-sized sheets, removing the baking paper.
- Make the white sauce: melt the butter in a small saucepan and add the cream, créme fraÎche and cheeses. Stir while simmering over low heat until all the cheese is melted.
- Sprinkle the psyllium husks over the surface of the sauce and whisk vigorously so no lumps form.
- To build the lasagne, use a rectangular ovenproof dish of about 25cm x 15cm. Ladle some of the bolognaise into the bottom and top with 1 of the pasta sheets, followed by another layer of meat. Pour a layer of the white sauce over followed by the meat sauce. Repeat the layers, ending with a thick layer of white sauce. Bake in the oven for 25 minutes until golden.
About the Author
Vickie de Beer has been a food writer, stylist and food editor of Rooi Rose for 13 years. Having been inspired by her mother who was an avid cook and food enthusiast, Vickie received her professional chef’s diploma from the Institute of Culinary Arts.
Since then she has contributed as a health and food writer to Shape magazine and worked closely with Discovery and Bestmed (two of South Africa’s largest medical aid companies) on nutritional cooking features.
Vickie has won numerous food writing and styling awards including Galliova Food Writer Award of the Year (three times) and a PICA (Best Stylist).
More About The Author