For this lasagne recipe I have exchanged the pasta for courgette slices and the typical calorie-laden white sauce for a high-protein, lower fat, creamy mix. This lasagne is also gluten-free. In fact, I actually much prefer this to standard lasagne!
This recipe will make about 6 slices of lasagne depending on the dish you use. Approximate macros per slice are; 339cals, 34g protein, 11g carbs, 15g fat.
- 500g Steak Mince (preferably organic/grass fed – I used Mullan’s Organic Farm steak mince which I got from St. George’s Market in Belfast)
- 1 medium red onion
- 1 carrot
- 2 celery stalks
- 6 garlic cloves
- 2 courgettes
- 100g mushroom
- 15 fresh basil leaves
- 1 tablespoon dried oregano
- 500ml pasata
- 3 tablespoons tomato purée
- 500g quark
- 4 tablespoons very finely grated parmesan
- 50g high protein/low fat cheese – optional* (I use Myprotein High Protein Cheese)
- Salt and black pepper to taste
*I use this particular cheese because it allows me to make my lasagne extra-cheesey without adding excess fats and calories to the recipe. However, feel free to substitute with your cheese of choice e.g. additional parmesan.
- Fry the mince off in your pot – you will use the fat from the mince to cook the veg rather than using additional oils.
- Chop the carrot, celery and onion very finely and add to the pot along with the 6 minced garlic cloves. Add the oregano, stir and allow to cook on a medium heat for about 10-15 minutes.
- Whilst the mince and veg are cooking, slice your courgette length-ways into long strips using a potato peeler.
- Mix two tablespoons parmesan with the quark to make the “white sauce”. Set aside for later.
- Once your veg have begun to soften, add 3 tablespoons of tomato puree and stir. Next add the pasata. Turn up the heat to boil and reduce to a simmer.
- Tear up the basil leaves and stir into the mix. Add some pink Himalayan salt and ground black pepper to taste.
- Preheat the oven to 200 degrees.
- At this stage, I blend the whole tomato-mix with a hand blender so that the veg etc are smooth.
- Slice and add the mushrooms, stir together and allow to cook for another 5-10 minutes on a medium-low heat.
- Begin to layer the base of your lasagne dish with the sliced courgette, followed by the tomato-mix. Next add a layer of the “white sauce”. Continue layering in this manner until you have used up all of your courgette/tomato sauce/white sauce.
- Top your lasagne with the remaining parmesan and, if using, grated Myprotein cheese. Pop into your preheated oven and turn heat down to 180 degrees. Cook for 30 minutes.