If you love comfort food and just all round delicious food like me then you will know how hard it is to stay away from soul food. Lasagne is an easy dish packed with flavour and what’s better than lasagne? Carb-free lasagne of course! I replaced the normal wheat lasagne sheets with shirataki noodle sheets which can be purchased from Faithful to Nature via the link below. Shirataki is made from the chinese Konjac yam and is naturally carb free and gluten free.
Ingredients (Serves 4 -6)
500g Lean mince (I used beef, you can use any meat or meat alternative of your choice)
0.5 chopped onion
1 teaspoon garam masala or mild curry powder
1 teaspoon crushed garlic
0.5 teaspoon crushed ginger
0.5 teaspoon finely chopped green chilli
1 Tablespoon of coconut oil
390g crushed tomato or 1.5 cup chopped tomato
1 Tablespoon tomato paste
Chopped basil, parsley and origanum (handful of each)
Method (Total time: 1 hour):
Heat a pan over medium heat and add the mince, fry until it turns from pink to brown. Then add the coconut oil, onion, garlic, ginger, tomato paste, masala/curry, chilli and stir until the onion is translucent. Add the tomatoes and herbs, simmer for 10 minutes.
0.5 cup ricotta
250g shirataki lasagne sheets
0.5 cup grated mozzarella
0.5 cup grated cheddar cheese
Remove the shirataki pasta from the packet and rinse thoroughly with cold water. Preheat the oven to 180 degrees Celcius. Divide the mince into three. Take the first mince portion and layer in a oven-proof casserole dish, top with two tablespoons of ricotta cheese. Layer half of the sheets on top of the mince, then add the second portion of mince. Top with the remaining ricotta cheese. Add the remaining lasagne sheets and top with the mince. Sprinkle the mozarella and cheddar cheese on top and bake for 30 minutes. Grill for a further 5 minutes.