Low carb lasagne - Cooking, Coaching & Conversations with Dr Lucy Burns

Cooking, Coaching & Conversations with Dr Lucy Burns is live on Facebook at 5.30pm Tuesday nights. In this weeks episode, Dr Lucy showed how to make a low carb lasagne.

Ingredients

• onions, chopped (we used frozen)
• 1 kg minced beef
• salt
• 1 bag of frozen mixed chopped veggies - zucchini, tomatoes, capsicum etc
• Mingle Seasonings 'Spag bol' spice mix sachet
• passata
• cabbage
• 250g cream cheese
• 1 cup grated cheddar cheese
• 1/2 cup grated mozzarella cheese
• cream
• extra grated cheese on top

Instructions

1. To a large saucepan, add in the minced beef, onions and salt and start to cook.
2. Add in the veggies, spice mix sachet and passata and cover to allow it to cook. Stirring occasionally to break up the beef mince.
3. In a small saucepan, add in the cream cheese, cheddar and mozzarella cheeses and heat on low to melt and combine. Add some cream to get the desired consistency.
4. Cut the cabbage in half and remove the leaves, so you have individual leaves to use as your lasagne sheets.
5. Layer the meat sauce, cabbage leaves and cheese sauce in a baking dish top with the extra grated cheese.
6. Bake in the oven for about 30 minutes.