Beef, Spinach and Mozzarella Keto Lasagne

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This low carb take on a classic lasagne is rich with layers of tender beef, a thick and creamy cheese sauce and thinly sliced aubergine in place of pasta sheets.
This is perfect for families or batch cooking, providing multiple hearty portions!
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Italian
Keyword: beef, Italian, Lasagne, Spinach
Servings: 4 people
Calories: 691kcal

Ingredients

  • 600 g minced beef
  • 260 g cream cheese
  • 3 cups baby spinach
  • 2 cloves garlic minced
  • 2 tsp fresh thyme
  • 2 tsp italian seasoning
  • 1 tbsp balsamic vinegar
  • 1 tbsp tomato puree
  • 1 medium aubergine
  • 1 tbsp olive oil
  • 2/3 cup almond milk unsweetened
  • 1/2 small red onion finely diced
  • 1/2 cup chopped tomatoes
  • 1/2 cup beef stock
  • 1/2 cup parmesan grated
  • 1/2 cup mozzarella grated
  • 1/8 tsp ground nutmeg
  • salt and freshly ground black pepper to taste

Instructions

  • Heat the olive oil in a frying pan over a medium heat. Add the minced beef and cook until browned all over. Remove from the pan with a slotted spoon and set aside.
  • Add the onion to the pan and sweat until tender. Add the garlic and thyme, cooking until fragrant.
  • Return the beef to the pan and add the Italian herbs, balsamic and tomato purée. Stir everything together well to combine.
  • Add the chopped tomatoes and stock and bring to a simmer. Simmer for 15 minutes until the sauce has reduced down.
  • Whilst the beef is cooking you can prepare the cheese sauce. Add the cream cheese, almond milk and nutmeg to a small pan over a medium heat. Season to taste and bring to a gentle simmer until thick and creamy.
  • Add half of the Parmesan and all of the mozzarella, stirring until melted into the sauce.
  • Add the spinach, stirring through until just wilted then remove from the heat.
  • Preheat the oven to 180 degrees Celsius or 160 for fan assisted.
  • To create the ‘pasta’, peel the outer skin from the aubergine and discard. Peel the flesh into wide strips with a vegetable peeler and set aside.
  • To assemble the lasagne, select an oven proof dish and layer the base with 1/3 of the beef mixture. Lay 1/3 of the aubergine strips over the top of the beef, then 1/3 of the cheese sauce over the aubergine. Repeat this for two more layers.
  • Sprinkle the remaining Parmesan over the top of the lasagne and transfer to the oven to bake for 30 minutes or until cooked through and golden brown on top.

Nutrition

Calories: 691kcal | Carbohydrates: 13g | Protein: 55g | Fat: 46g | Fiber: 3g

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