Low-carb lasagne
A low-carb lasagne built with edamame pasta sheets, a rich beef ragu, and a ricotta-parmesan layer. All the comfort of the original, none of the slump after.
Lasagne without the carb crash. The edamame pasta sheets sound suspect but they hold up, texture’s close enough to the real thing that nobody at the table notices. Comfort food on a Sunday with leftovers all week.
Ingredients
- Beef mixture: 800g premium beef mince
- Beef mixture: 1 large onion, finely chopped
- Beef mixture: 4 garlic cloves, crushed
- Beef mixture: 2 tablespoons tomato paste
- Beef mixture: 1 tablespoon mixed herbs
- Beef mixture: 1 cup beef stock
- Beef mixture: 1 jar Chantal Organics lasagne sauce
- Edamame lasagne sheets (BeRight brand)
- 1.5 cups grated edam cheese
- Salt and pepper, to taste
- Cheese mixture: 1 cup ricotta cheese
- Cheese mixture: 2 eggs
- Cheese mixture: 1/4 cup parmesan cheese, grated
- Cheese mixture: fresh parsley, chopped
- Cheese mixture: salt and pepper, to taste
Method
- Preheat oven to 180°C.
- Heat 1 tablespoon olive oil in a pan. Add onion and garlic and saute until just fragrant.
- Add the beef mince and cook until just browned.
- Add the rest of the beef mixture ingredients and simmer on medium heat until thick.
- In a separate bowl, mix all the cheese mixture ingredients together.
- In a large dish, start stacking layers: 1 cup of beef mixture, lasagne sheets, 1/4 of cheese mixture, sprinkle of grated cheese, and repeat.
- Cover with foil and bake for 45 minutes.
- Remove the foil, top with the remaining grated cheese, and grill until golden brown.
- Serve with a fresh, crispy salad.
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