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Low-Carb Beef & Eggplant Lasagna

Updated: Apr 2, 2020

Serves: 8

Ready in: 45 mins


  • 2 large eggplants

  • 1/2 red capsicum, diced

  • small bunch of green shallots, sliced

  • 100g mushrooms

  • 1/2 clove of garlic

  • 400g premium lean beef mince

  • 2 tablespoon oregano or mixed herbs

  • 1 400g tin of crushed tomatoes

  • 150g smooth lite ricotta

  • 150g lite shredded mozzarella

  • small bunch of fresh basil

  • extra virgin olive oil


Step 1. preheat the oven and prepare vegetables

Preheat oven to 200°C fan-forced. Remove the end of the eggplant and thinly slice lengthways. Finely chop shallots, mushroom, capsicum and crush the garlic

Step 2. Cook mince

Bring a frypan to medium heat. Add a generous drizzle of extra virgin olive oil. Sauté vegetables for approximately 4mins. Add beef mince, dried oregano or mixed herbs and salt and pepper to taste. Break the mince up as it browns for 3-4 mins. Add the tinned tomatoes, bring to the boil then simmer for 5 minutes to thicken the sauce. Remove pan from heat. Set aside

Step 3. Make Lasagne

In a baking dish, layer third of the mince to cover the base. Top with a single layer of raw eggplant strips, 1/3 of the ricotta and 1/3 of the mozzarella. Repeat again, ensuring the final layer is the remaining mozzarella. Bake for 25 minutes until the cheese is nice and golden. Rest for 5-10 minutes and serve

This recipe makes 8 servings

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