Always a favourite. A tasty low carb alternative that uses slices of butternut squash as a healthier choice to the lasagne sheets.
Ingredients:
Cheese sauce
300ml Double cream
200ml Water
200g Mature cheddar cheese (chopped into small pieces)
Butternut squash
x 1 – peel with sharp knife and then slice into thin slices
Meat sauce
4 Cloves garlic (minced)
1 Onion (diced)
4 tbsp extra virgin olive oil
3 Peppers (yellow, green & red – diced)
700g Minced beef (15% fat)
Herbs de Provence
Salt & pepper to taste
500g Passata
100ml Red wine
Splash of Worcestershire sauce
Method: Number of Servings 10 / Prep Time 15 minutes – Cook Time 40 minutes
1. Add the cheese sauce ingredients to a pan and heat on medium heat until boiling. Allow to simmer stirring as necessary until thickened. Leave to cool.
2. Fry onions and garlic in extra virgin olive oil. Add mince and stir until browned. Add peppers, herbs to taste. Add passata, red wine and Worcestershire sauce. Leave to simmer until sauce reduced and thickened.
3. In a lasagne dish – add 2 layers of meat sauce topped with butternut squash slices. Pour the cheese sauce over the top and finally add some slices of mature cheddar cheese. Cook for approx 30-40 mins at 180C until bubbling and golden brown. Leave to set for a little while when removing from the oven. Serve with low carb garlic bread.
Nutritional Information per servings (Lasagne only):
