No pasta Lasagna

Carbs, no carbs, low-carbs... everyone has an opinion on what is the best...

And surely, I am not gonna enter the debate as I am definitely not qualified for that. However, as you may know I always take the side of the balance and believe it is always a good idea to have a diversified diet and involve as much fruits and vegetables as possible. Thus, here is a recipe of no pasta Lasagna as comforting and tasty as the original one, in a slightly lighter version tho, enjoy !

For 3/4 pers. :

2 big organic zucchini (courgettes)

2 big organic eggplants

1 can organic diced tomatoes

1 small jar organic tomato sauce (no sugar added)

500g Grounded grass-fed beef

2 organic carottes

3 garlic cloves

1 yellow onion

2 Tbsp dry oregano

1 handful fresh basil

1 Tbsp olive oil

50g grated parmigiano

Salt&pepper

Instructions :

1. Pre-heat your oven on grill.

2. Wash the zucchini and the eggplants and slice then in long thin slices. Place them on a plate, drizzle with salt and let rest for about 10mn before soaking-up the excess water with some kitchen towel. Grill them in the oven for about 3mn.

3. In the meantime, wash, peel and slice finely the garlic, onion and carottes. Heat the olive oil on a skillet and brown the vegetables for 1/2 minutes. Add the meat and cook until no more pink. Then add the diced tomatoes and the tomato sauce, decrease the heat and simmer for about 10mn stirring from time to time. Add the oregano, the salt and pepper and mix well.

4. Grease a lasagna pan with olive oil and place one layer of grilled zucchini on the bottom. Cover with the mix of tomato and meat, add some basil and cover again with one layer of grilled eggplant. Layer up until you used all the meat, finish with one layer of eggplants and sprinkle the parmesan.

5. Place in the oven at 180 degrees for 20/25 minutes.

6. Serve with a simple green salad.

#lasagna #nocarbs #lunch #eggplant