Aubergine Lasagne
Dinner Aubergine lasagne is a great alternative to pasta-based lasagne dishes. It is gluten-free, high in fibre and very filling.
Calories447kcal
Carbs21.2g
Protein30.8g
Fats26.6g
For Rest DayPerformance Benefits
A low carbohydrate alternative for a classic lasagne that is perfect for a non-exercise day when energy requirements are lower.
Health Benefits
This recipe is a great source of potassium, which plays a role in the function of the kidneys, the heart, the muscles, and the transmission of messages through the nervous system.
Expert Tips
This recipe is a great meal prep option. Portion your lasagne and store in the fridge or freezer for a quick meal. You can turn this meal into a vegetarian option by removing the minced beef and adding some peas.
Equipment
- Oven
- Glass dish
Ingredients
- 1 Aubergine (1 large Aubergine, thinly sliced)
- 3 Collard green leaves (stems removed)
- 1 Red bell pepper
- 1 Yellow bell pepper
- 10 Mushrooms
- 1 Onion (diced)
- 4 cloves Garlic (crushed)
- 450 g Ground beef
- 4 Tomatoes (diced)
- 8 Large tomatoes (whole)
- 1 tbsp Oregano (dried)
- 1 tbsp Basil (fresh)
- 3 tbsp Red wine
- 3 tbsp Creme fraiche
- 1 tbsp Tomato puree
- 125 g Mozzarella cheese (A large ball of fresh mozzarella)
- 1 tsp Salt
- 1 tsp Ground pepper
- 1 tbsp Extra virgin olive oil
- 1 tbsp Coconut oil
Instructions
Tomato sauce
- Blend the tomatoes with a splash of red wine, crème Fraiche, basil, garlic, salt, pepper, paprika and tomato puree. Keep some of this sauce to spread over the final layer.
- In a pan on medium heat with 1 tablespoon extra virgin olive oil, cook the minced beef for 5 to 10 minutes until slightly brown.
- Pour in the tomato sauce and stir through the beef. Cover and simmer for 15 minutes.
Lasagne
- Pre-heat oven to 190°C. Grease a glass dish with coconut oil.
- Brush aubergine slices with olive oil and season both sides with salt and pepper. Make a single layer on the bottom of the dish.
- Layer collard greens over the aubergine slices.
- Divide the meat sauce mixture in half and spoon over the collard greens.
- Top with half of the mushroom slices.
- Repeat: eggplant, collard greens, meat sauce and mushrooms.
- Top the final layer with aubergine slices and cover with remaining tomato sauce.
- Layer some mozzarella cheese on top for extra taste.
- Bake for 40 minutes, serve and enjoy!
Notes
1 portion of "Aubergine Lasagne" is is equivalent to 706g.
Nutrition
Serving: 1servingCalories: 447kcalCarbohydrates: 21.2gProtein: 30.8gFat: 26.6gSaturated Fat: 15.1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7.6gTrans Fat: 0.82gCholesterol: 95mgSodium: 330mgPotassium: 1748mgFiber: 9.2gSugar: 19.3gVitamin A: 816ugVitamin C: 162mgCalcium: 203mgIron: 4.7mg
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