Lasagna, but make it light! Our Low Carb Lasagne turns your usual heavy pasta dish into a lean dream. Instead of pasta, we layer in zucchini ribbons, making it rich in veggies and flavour but satisfyingly light. Stuffed with all your favourite cheeses and our special Beef Bone Broth Concentrate, it’s good for your guts AND your energy levels. It's the kind of meal that fills you up without weighing you down!
In a pan on medium heat, fry the onion, garlic, carrot and celery in olive oil for about 5 minutes, until softened slightly.
Turn the heat up and add beef mince with ½ tsp salt and 1 tsp pepper, fry until browned about 5 minutes, stirring occasionally.
Add passata, beef concentrate, thyme and milk, stir to combine and simmer for 10 minutes.
While the sauce is simmering, mix together the ricotta, ½ cup parmesan, nutmeg and remaining salt and pepper. Set aside.
To assemble, in a baking dish about 12 x 8 inches, drizzle olive oil, then layer zucchini ribbons so that they overlap covering the whole tray. Then spoon over ⅓ of the lasagna mixture, then dollop ⅓ of the ricotta mixture and spread carefully over the lasagna sauce (it doesn’t have to be perfectly covered). Repeat two more times to use up the remaining ingredients, ending up with the ricotta layer on top. Then sprinkle over mozzarella and parmesan.
Bake for 30 minutes until golden and delicious.
Preheat oven to 200°C.
In a pan on medium heat, fry the onion, garlic, carrot and celery in olive oil for about 5 minutes, until softened slightly.
Turn the heat up and add beef mince with ½ tsp salt and 1 tsp pepper, fry until browned about 5 minutes, stirring occasionally.
Add passata, beef concentrate, thyme and milk, stir to combine and simmer for 10 minutes.
While the sauce is simmering, mix together the ricotta, ½ cup parmesan, nutmeg and remaining salt and pepper. Set aside.
To assemble, in a baking dish about 33 x 22 cm, drizzle olive oil, then layer zucchini ribbons so that they overlap covering the whole tray. Then spoon over ⅓ of the lasagna mixture, then dollop ⅓ of the ricotta mixture and spread carefully over the lasagna sauce (it doesn’t have to be perfectly covered). Repeat two more times to use up the remaining ingredients, ending up with the ricotta layer on top. Then sprinkle over mozzarella and parmesan.
Bake for 30 minutes until golden and delicious.
Low Carb Lasagne
With Beef Bone Broth Concentrate Natural Beef
Not too tricky
4
50min
Lasagna, but make it light! Our Low Carb Lasagne turns your usual heavy pasta dish into a lean dream. Instead of pasta, we layer in zucchini ribbons, making it rich in veggies and flavour but satisfyingly light. Stuffed with all your favourite cheeses and our special Beef Bone Broth Concentrate, it’s good for your guts AND your energy levels. It's the kind of meal that fills you up without weighing you down!
In a pan on medium heat, fry the onion, garlic, carrot and celery in olive oil for about 5 minutes, until softened slightly.
Turn the heat up and add beef mince with ½ tsp salt and 1 tsp pepper, fry until browned about 5 minutes, stirring occasionally.
Add passata, beef concentrate, thyme and milk, stir to combine and simmer for 10 minutes.
While the sauce is simmering, mix together the ricotta, ½ cup parmesan, nutmeg and remaining salt and pepper. Set aside.
To assemble, in a baking dish about 12 x 8 inches, drizzle olive oil, then layer zucchini ribbons so that they overlap covering the whole tray. Then spoon over ⅓ of the lasagna mixture, then dollop ⅓ of the ricotta mixture and spread carefully over the lasagna sauce (it doesn’t have to be perfectly covered). Repeat two more times to use up the remaining ingredients, ending up with the ricotta layer on top. Then sprinkle over mozzarella and parmesan.
Bake for 30 minutes until golden and delicious.
Preheat oven to 200°C.
In a pan on medium heat, fry the onion, garlic, carrot and celery in olive oil for about 5 minutes, until softened slightly.
Turn the heat up and add beef mince with ½ tsp salt and 1 tsp pepper, fry until browned about 5 minutes, stirring occasionally.
Add passata, beef concentrate, thyme and milk, stir to combine and simmer for 10 minutes.
While the sauce is simmering, mix together the ricotta, ½ cup parmesan, nutmeg and remaining salt and pepper. Set aside.
To assemble, in a baking dish about 33 x 22 cm, drizzle olive oil, then layer zucchini ribbons so that they overlap covering the whole tray. Then spoon over ⅓ of the lasagna mixture, then dollop ⅓ of the ricotta mixture and spread carefully over the lasagna sauce (it doesn’t have to be perfectly covered). Repeat two more times to use up the remaining ingredients, ending up with the ricotta layer on top. Then sprinkle over mozzarella and parmesan.
