Low-Carb Beef “Lasagna”/ Beef & Aubergine Bake

Published on 30 March 2020 | In | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4

So you cannot have lasagna pasta sheets because you are on low carb diet.  Its easy, just substitute the pasta sheets with aubergine (or even thinly sliced courgette) in this “Beef & Aubergine Bake”.

This dish is another family-favourite, and we have it at least once every two weeks.

For original Lasagna, please see my Lasagna Recipe.

To make it I basically just use the following of my recipes and then put it all together:

  1. Bolognese Sauce recipe;
  2. My low carb Cheese Sauce recipe.

RECIPE TIP: When I put this recipe together I like to make at least 2 layers, so make sure you choose your baking dish carefully to be able to hold all the ingredients in 2 layers.

,

Ingredients

Instructions

  1. I soften the aubergine rings by adding a bit of water (enough to just cover the bottom) in a pan, adding all the aubergine rings, overing with the pan lid and brining it to a medium heat on the stove top. Let it cook for about 10 minutes once the stove is at heat. Check to make sure that the pan stays moist so that the aubergine does not stick to the bottom. They are perfect when they are soft but still holding their shape. If you overcook it they will break apart - not a train-smash, just be careful later when you layer.
  2. In a dish large enough to stack at leat 2 layers of the ingredients start by adding a 1/2 of the meat, 1/2 the aubergine to cover the meat (you can layer the aubergine slightly over each other if the 1/2 portion is too much to just make a single layer), followed by 1/3 of the cheese sauce.
  3. Follow with a second layer the rest of the meat, the rest of the aubergine to cover the meat (you can layer the aubergine slightly over each other if the 1/2 portion is too much to just make a single layer) and then cover with the 2/3 cheese sauce.
  4. You can either freeze it at this point, or bake it at 200°C in the oven for 30 minutes, or until the cheese sauce on top is nice and brown. NOTE the low carb cheese sauce may split in this dish. Do not worry...nothing happens to the taste!
  5. Serve with a fresh salad.
  6. I soften the aubergine rings by adding a bit of water (enough to just cover the bottom) in a pan, adding all the aubergine rings, overing with the pan lid and brining it to a medium heat on the stove top. Let it cook for about 10 minutes once the stove is at heat. Check to make sure that the pan stays moist so that the aubergine does not stick to the bottom. They are perfect when they are soft but still holding their shape. If you overcook it they will break apart - not a train-smash, just be careful later when you layer.
  7. In a dish large enough to stack at leat 2 layers of the ingredients start by adding a 1/2 of the meat, 1/2 the aubergine to cover the meat (you can layer the aubergine slightly over each other if the 1/2 portion is too much to just make a single layer), followed by 1/3 of the cheese sauce.
  8. Follow with a second layer the rest of the meat, the rest of the aubergine to cover the meat (you can layer the aubergine slightly over each other if the 1/2 portion is too much to just make a single layer) and then cover with the 2/3 cheese sauce.
  9. You can either freeze it at this point, or bake it at 200°C in the oven for 30 minutes, or until the cheese sauce on top is nice and brown. NOTE the low carb cheese sauce may split in this dish. Do not worry...nothing happens to the taste!
  10. Serve with a fresh salad.
  11. I soften the aubergine rings by adding a bit of water (enough to just cover the bottom) in a pan, adding all the aubergine rings, overing with the pan lid and brining it to a medium heat on the stove top. Let it cook for about 10 minutes once the stove is at heat. Check to make sure that the pan stays moist so that the aubergine does not stick to the bottom. They are perfect when they are soft but still holding their shape. If you overcook it they will break apart - not a train-smash, just be careful later when you layer.
  12. In a dish large enough to stack at leat 2 layers of the ingredients start by adding a 1/2 of the meat, 1/2 the aubergine to cover the meat (you can layer the aubergine slightly over each other if the 1/2 portion is too much to just make a single layer), followed by 1/3 of the cheese sauce.
  13. Follow with a second layer the rest of the meat, the rest of the aubergine to cover the meat (you can layer the aubergine slightly over each other if the 1/2 portion is too much to just make a single layer) and then cover with the 2/3 cheese sauce.
  14. You can either freeze it at this point, or bake it at 200°C in the oven for 30 minutes, or until the cheese sauce on top is nice and brown. NOTE the low carb cheese sauce may split in this dish. Do not worry...nothing happens to the taste!
  15. Serve with a fresh salad.