Low carb lasagna (Healthy)

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336kcal (C37-F7-P30)

Ingredients (6 servings)

  • Healthy Bolognese Sauce (see my recipe on the blog)
  • 3 aubergines/eggplants
  • 30gr of cornflour
  • 500ml of milk (of choice)
  • 2 balls of light mozzarella or 2 slices of low fat cheese
  • Nutmeg, salt, pepper (+ seasonings of choice)

Preparation

  1. Prepare the Bolognese sauce (see my recipe on the blog).
  2. Cut the eggplants in thin layers in the length.
  3. Precook them in a pan or in the microwave until it gets soft but not cooked yet.
  4. Put the milk in a skillet and add the cornflour and spices.
  5. Mix it cold.
  6. Cook while mixing until sauce thickens.
  7. Lower the fire and mix again 2-3 minutes.
  8. Set aside.
  9. Cut the mozzarella balls into thin slices.
  10. Preheat oven to 180 °C.
  11. In a baking dish, sprinkle the bottom with a little Bolognese sauce.
  12. Put a layer of eggplant and then Bolognese sauce followed by another layer of eggplant.
  13. Redo the operation until there are no more ingredients.
  14. Finish with a layer of eggplant.
  15. Put the bechamel/white sauce on top and finish by covering with the cheese.
  16. Bake for 30-40 minutes until cheese has melted and coloured.
  17. Get out of the oven and eat.
  18. Enjoy your meal !!

Healthy bolognese sauce