Low Carb Lasagne01 August 2018

INGREDIENTS
For the “Noodles”
2 Eggs
125g Cream Cheese – Softened
¼ Cup Parmesan Cheese – Grated
1 ¼ Cup Mozzarella Cheese – Shredded
1/4 tsp. mixed herbs
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
For the Filling
500g grass fed beef mince
150g bacon – cut up
Tomato paste
Mixed herbs
salt
1 cup chicken stock
2 cans of tomato
Vegetables of any sort ie. Capsicium, mushrooms etc.
¾ Cup Mozzarella Cheese – Shredded
6 Tbs. Whole Milk Ricotta Cheese
DIRECTIONS
For the “Noodles”
- Preheat oven to 195▫ C. Line a 9×13 baking dish with parchment paper.
- In a large mixing bowl, using a hand mixer, cream cream cheese and eggs.
- Next, add Parmesan cheese, mixed herbs, garlic powder, and onion powder. Mix until all ingredients are well combined. Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
- With a rubber spatula, spread the mixture into the baking dish, forming a nice even layer. Bake on the middle rack for 20-25 minutes.
- When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.
For the Filling
- In a large frypan, over medium-high heat, combine ground beef and bacon with a bit of garlic. Cook until meat is browned.
- Add a few Tbs of tomato paste, mixed herbs, a few vegetables and salt. Let simmer for a few minutes.
- Add chicken stock then let simmer for a few minutes.
- Then add 2 cans of tomato. Let simmer for 15 minutes.
- Layer a third of the ground beef mixture into the loaf pan. Top with ¼ cup mozzarella cheese and 3 Tbs. ricotta cheese and cover with a “noodle” layer. Repeat these steps.
- Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese. Bake for 20 minutes.
Notes: you can use shaved zucchini as the noodles.