Low Carb Vegetarian Lasagne

This low carb, high protein lasagne ticks all the boxes of a deliciously satisfying Italian night dinner. Plus it is vegetarian and can easily be made vegan and/or gluten free if required!

What is the secret? Simple. Replace lasagne sheets with slices of aubergine! The size, shape and texture of aubergines make it a perfect alternative as they still hold their form when cooked. This drastically reduces the carb content whilst maintaining the appetising flavour of the filling and white sauce combination.

Speaking of the white sauce, this one is made using 3 very simple ingredients, adding yet another opportunity to make the dish healthier!

IMPORTANT: Once dinner is cooked it is human nature to dig straight in and start devouring. With lasagne you MUST let is cool for 5-10 minutes before cutting and serving. This is because when it is hot out of the oven the layers are still very slippery. The cooling process allows them to mould together so when you finally cut into it, they remain stacked up as opposed to sliding around everywhere. The result: an exquisite serving pictured below:

INGREDIENTS (serves 4):

• 1 large aubergine

• 3/4 - 1 cup grated lower fat cheddar cheese (or vegan cheese)

For the filling:

• 1/2 tsp rapeseed oil

• 300g quorn mince

• 1 courgette - cubed

• 1/2 cup frozen garden peas

• 3/4 cup passata

• 1 tbsp minced garlic

• 1 tsp minced green chilli (amend to your spice level)

• 1 tsp salt

• 1 tsp dried mixed herbs

For the white sauce:

• 370-400ml semi skimmed milk

• 30g butter (or vegan butter)

• 25g plain flour (or gluten free plain flour)

• salt and black pepper to taste

METHOD:

1. Heat oil in a large pan then sizzle in the garlic and green chilli for 30 seconds. Lower the heat and add in the quorn mince and courgettes. Sprinkle on the salt and herbs then stir to mix thoroughly. Cover and allow to cook until the mince and courgettes become tender.

2. Once cooked, add in the frozen peas followed by the passata. Mix well and do a quick taste test. If anything is missing add it in now. Cover and allow to simmer on low heat for about 5 minutes before turning off the heat.

3. Meanwhile, pre heat the oven to 200 degree C. Slice the aubergine lengthways about 5mm thick then leave the slices to one side.

4. In a separate small pan, melt the butter on low heat (be careful not to brown it) then slowly whisk in the flour until combined. Once it has thickened, gradually add in the milk, constantly stirring with the whisk. When all of the milk has been mixed in, add in some salt and black pepper to taste. If you want a cheesier taste, you can always melt in a handful of cheese at this point too. Turn off the heat and cover so it stays warm. You will need to begin making your lasagne straight away so the white sauce doesn't thicken.

5. In an ovenproof dish (big enough to get at least 2 layers) begin by adding a layer of the quorn mince then top with the aubergine slices, finally pouring on some white sauce, using the back of a tablespoon to spread it out evenly. Repeat this process for your 2-3 layers. (TIP: when starting your second layer, place small dollops of the quorn mince on top of the white sauce evenly across the surface so you don't have to spread it as much and end up mixing the white sauce into it).

6. Once you have finished arranging your lasagne, place in the oven for 20 minutes. After this time, take out and top with the grated cheddar. Place back in the oven for another 10 minutes.

7. Remove from the oven and allow to cool for 5-10 minutes before cutting into 4 rectangles. Use a large spatula to pick it up from the bottom and another spoon to hold it in place and you lift up the slice. This to help keep it together when serving.

8. Garnish with some freshly chopped parsley or basil if desired.

NUTRITIONAL INFO - per serving:

379 kcal

24.4g carbs

16.1g fat (7g saturated)

30.9g protein

8.7g fiber

14.2g sugar