I have a low-carb recipe for lasagne from a fantastic lady called mazzers on the MSE lowcarb forum which I cooked several times when low carbing and even OH was impressed. However the cheese sauce bit is a definitely no-no so I'm wondering what any of you do for that if you make lasagne. I have a vague recollection of a friend on low fat using possibly whizzed cottage or Ricotta cheese and eggs in some combination but can't find a recipe anywhere that doesn't include mozzarella and parmesan.
Here's the recipe with the cheese sauce ommited!
Lasagne Mazzers
minced beef about 500g
2 cloves garlic, some basil leaves
3" piece chopped leek
[really naughly bits ommited!]
tin toms 400g (12g carbs)
270g courgette - 1 large one best
Fry 1/2 of the chopped leek, one clove garlic until softened, add tin toms and simmer til thickened, add basil and blitz to make sauce.
fry mince 1/2 chopped leek and clove garlic, when browned add sauce and simmer til tender.
Thinly slice courgette ( with cheese slicer) and boil in salted water for few mins, drain and cool.
make cheese sauce by [oh no]
layer mince, cheese sauce, courgette, repeat and sprinkle with remaining cheese. Makes four servings
180-200 for 20 mins.
Its fantastic (sufficiently so that someone like me who cooks once or twice a year made the effort more than once) but the cheese sauce really was OMG! when I re-read this now on dukan.
Here's the recipe with the cheese sauce ommited!
Lasagne Mazzers
minced beef about 500g
2 cloves garlic, some basil leaves
3" piece chopped leek
[really naughly bits ommited!]
tin toms 400g (12g carbs)
270g courgette - 1 large one best
Fry 1/2 of the chopped leek, one clove garlic until softened, add tin toms and simmer til thickened, add basil and blitz to make sauce.
fry mince 1/2 chopped leek and clove garlic, when browned add sauce and simmer til tender.
Thinly slice courgette ( with cheese slicer) and boil in salted water for few mins, drain and cool.
make cheese sauce by [oh no]
layer mince, cheese sauce, courgette, repeat and sprinkle with remaining cheese. Makes four servings
180-200 for 20 mins.
Its fantastic (sufficiently so that someone like me who cooks once or twice a year made the effort more than once) but the cheese sauce really was OMG! when I re-read this now on dukan.