Lasagna or Lasagne? Those of you in North America would refer to it as lasagna, but most of us outside of North America would say lasagne. However, in Italian, lasagna is the singular noun and lasagne is the plural, so I am going to go with lasagna. Just in case anyone was confused about the spelling.
Okay, so low carb lasagna. You all should know by now that I am definitely not anti-carb, in fact I am totally pro carb. But I am also pro moderation and pro garlic bread. That means that I love eating lasagna and garlic bread together, but the combination of pasta and bread is a little bit too much, so I make a low carb lasagna so I can happily indulge in some garlic bread with it. Even better is that this recipe is under 300 calories for a huge portion of lasagna.
How is it low carb? It uses courgette (known as zucchini to some) instead of pasta sheets. I honestly don’t think you can taste the difference. Once you have everything else in the lasagna, you can’t even taste the pasta anyway, so why not replace it with a vegetable instead, to make it even healthier?
This is a great way to get people to eat more vegetables, as it is hidden. I have also added a creamy spinach layer too this dish, in replace of a white sauce. So there is no flour or butter in it either and the cheese on top is just enough.
This freezes really well and makes great leftovers. I suggest making more than you need and then freezing it in portions so you have quick and healthy meals ready in your freezer.
Ingredients – Serves 4:
– Half a batch of tomato pasta sauce
– 3 medium courgettes (zucchini), thinly sliced lengthways
– 400g/14 oz turkey mince
– 8 mushrooms, sliced
– 1 large onion, diced
– 2 garlic cloves, crushed
– 4 handfuls of spinach
– 4 tbsp fat free Greek yoghurt
– 60g/2 oz mozzarella
1) Put all the courgette strips onto a baking sheet and cook in the oven at 220C/420F for 4 minutes each side and then set aside.
2) In a large pan, heat a little oil and then add the onion, mushrooms and garlic and cook for 5 minutes. Add the turkey and cook for a futher 5 minutes. Add all the pasta sauce except 2 tbsp and cook for a further 5 minutes.
3) Mix together the raw spinach and Greek yoghurt.
4) Use a lasagna dish that is as long as your strips of courgette are. Add 2 tbsp of the tomato sauce to the bottom and spread it around until the bottom is covered. Add a layer of courgette.
5) Then add a layer of meat sauce and top with a layer of creamy spinach.
6) Top with another layer of courgette, then the rest of the meat sauce, then the rest of the creamy spinach and finish it by topping it with the remaining courgette.
7) Finally, add the mozzarella and put in the oven at 220C/420F for 20-30 minutes until the cheese has browned.
Nutritional Information – Per person:
For more ways to use Lea & Perrins and a how to make a great Spaghetti Bolognese, take a look at this video.
[iframe http://www.youtube.com/embed/ZtivGPzDxlQ 429px 274px]
Get the RSS feed here
Want to make sure you never miss a Hungry Healthy Happy post? Make sure you have subscribed by clicking here.
*This is a sponsored post*