John Myers
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Extra-low Carb Lasagna
The perfect extra-low carb lasagna recipe with a picture and simple step-by-step instructions.
- 0,5 kg Chicken meat
- 1 liter Tomato puree
- 1 Can Canned tomatoes chopped
- 1 bunch Soup vegetables
- 1 Fresh onion
- 2 Fresh garlic
- 0,125 l Dry red wine
- 2 Bay leaf
- 1 tablespoon Dried marjoram
- 1 tablespoon Dried oregano
- 1 pinch Dried thyme
- 1 Zucchini
- 1 Eggplant fresh
- 0,25 kg Fresh spinach leaves
- 1 Fresh tomato
- 150 g Buffalo mozzarella
- 0,25 l Milk
- 3 tablespoon Wholemeal spelled flour
- 1 tablespoon Butter
- 1 pinch Freshly grated nutmeg
- Salt
- Pepper
chicken bolognese sauce
- Cut the onion, roughly grate the soup vegetables – fry them together in a little oil
- add the meat, stir well
- Add majoran, bay leaves, orgeano, thyme, deglaze with red wine!
- Add tomato pulp and diced tomatoes, salt and pepper and simmer over medium heat
bechamel sauce
- Heat the butter, add the spelled flour and briefly toast both. Add milk and a pinch of nutmeg and stir until a thick sauce is formed
layers of lasagna
- Cut zucchini and aubergine into thick strips (lengthways). Line the baking dish with strips of zucchini
- 2 Spread the scoop bolognese on it, spread 1 scoop bechamel on it, spread the aubergine on top, spread the spinach leaves on it, repeat 1 x
- Spread fresh tomatoes and buffalo mozzarella on top
- at 180 ° in the preheated oven, approx. 20 min
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