Low Carb High Protein Lasagna

Ingredients

• 500g lean beef mince**
• 6 bacon medallions, cut into small cubes
• 1 red onion, finely chopped
• 1 carrot, finely chopped
• 1 tin chopped tomatoes
• 1 tbsp. tomato puree
• 2 garlic cloves, pressed 
• 1 glass of wine
• 1 tbsp. olive oil
• 2 tbsp. mixed herbs
• 3 courgettes
• 1 egg
• 150g créme low fat fraiche
• 150g grated low fat mozzarella
• 50ml milk
• 1/4 tsp nutmeg
• 1 tsp flour 

1. Start by slicing the courgette lengthways into thin “lasagne like” strips. Lay them out on a paper towel and sprinkle with salt to draw out the moisture from them. Set aside.
2. Heat a large saucepan on a medium heat and gently fry the onions, carrot, garlic and bacon medallions in olive oil for a few minutes until cooked.
3. Add the mince and cook until browned.
4. Pour in the chopped tomatoes, tomato puree, wine and mixed herbs and mix through. Reduce to a low heat and simmer for 10 minutes for the sauce to thicken.
5. To make your béchamel sauce substitute, whisk an egg in a bowl and add the créme fraiche, 3/4 of the mozzarella, milk, nutmeg and flour.
6. Spray a large lasagne dish with some light cooking spray or lightly grease with olive oil.
7. Get the courgettes and pat the water off them with a paper towel and arrange one layer on the bottom of the lasagne dish. Cover with half of the meat sauce and half of your white sauce, then repeat: another layer of courgettes, meat sauce and white sauce.
8. Sprinkle the leftover mozzarella on top of the lasagne and place into an oven at 180 degrees Celsius for 30 minutes.

Kcal 299 | Protein: 36g | Carbs: 14g | Fat: 11g | Yield: 6 slices