Creamy Spinach and Eggplant Lasagna – Prepare to welcome a new family favourite

Lasagna

A low carb lifestyle to me is all about swapping food that’s filled with empty nutrients with nutrient dense produce.  It really amazes me that people can build so much of a meal around carbs. The word lasagna was derived from the Roman word that means “Cooking pot”. However, if you would type in the word lasagna you will get the description of a dish made with pasta strips.

We are going to make a mighty fine lasagna dish today without pasta or flour filled sauces. We are simply going to keep things REAL. Real yummy and nutritious that is.

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Ingredients:

1.5 kg mince

2 packets swiss chard or spinach, centre stalks removed

1 cup cream

1 Cup grated mozzarella

1 Cup grated Cheddar

half a block of cream cheese

1 cup milk

3 free range eggs

2 large eggplants (briljals), cut into 1 cm rounds

1 small packet tomato puree

1/2 cup coconut oil, lard or rendered fat

BBQ spices

2 tbsp Italian mixed herbs

Salt and black pepper to taste

1 tsp crushed garlic

1 Tbsp Xylitol

1/4 cup water

This recipe is really simple and pretty straight forward.  You can absolutely spice up the meat however you like, as long as it is not too saucy. That is why I only use a small packet of tomato puree. It consists of four elements :

1. The creamy spinach

2. The  slightly saucy meat

3. The egg mix and cheese topping

4. The brinjal/eggplant rounds

Preheat the oven to 190 C

In a large oven proof dish, allow the coconut oil or lard in the oven proof to melt and then pack a first layer of brinjals to cover the bottom layer of the dish.  Pop into the oven for about 15 minutes till tender.

In the meanwhile, brown your mince and then add the BBQ spice, salt and pepper, herbs, tomato puree, xylitol, garlic and 1/4 cup water.

In a separate pot, boil/steam the spinach and a pinch of salt in a small amount of water.  As soon as the spinach is just a little more cooked than the wilted stage, drain the excess water, add the cream and cream cheese and allow the cream mix to thicken and reduce for 5 + minutes while stirring gently.

In a separate bowl whisk your eggs into the milk.

Now use halve the mince and layer on top of the brinjal layer, followed by the creamy spinach.  Then pack the rest of the raw brinjals on top of the spinach cream followed by another layer of mince meat. Sprinkle the cheese over the meat and pour the egg mix evenly over the entire dish.

Bake for 20 – 30 minutes and Koos is your cousin!  Okay or Bob can be your uncle if you insist.

Serve with a beautiful green salad and be sure to save some for the next day’s lunchbox.  It is divine eaten cold too.

YIELDS ABOUT 8 – 10 PORTIONS AT ABOUT 8 GRAMS OF CARBS EACH.

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