Keto-Friendly Lasagne

No one likes salad in WINTER – let’s make a Keto-friendly Lasagna.
(Note this dish serves 8)
Ingredients:
  • 3 Tablespoons olive oil
  • 1 Cup grated carrots (110 g)
  • 1 Medium diced onion
  • 900g Ground beef/ mince meat
  • 1 ½ Teaspoons dried oregano
  • ½ Teaspoon red pepper flakes
  • Black pepper and salt, to taste
  • 4 Cloves garlic, finely chopped
  • ½ Cup dry red wine (120 mL)
  • 1 Tin chopped tomato,
  • ½ Cup freshly chopped basil (20 g)
  • 1 Large head cabbage, separate leaves and trim stem
  • 1 Egg
  • 2 Cups whole milk ricotta cheese (500 g)

Preparation

  1. Preheat the oven to 190°C.
  2. Heat the olive oil in a large pan over medium heat.
  3. Add the carrot and onion, and cook until the vegetables have softened slightly, 8-10 minutes.
  4. Add the beef and season with toregano, red pepper flakes, salt and pepper, about 10 minutes.
  5. Add the garlic and cook until fragrant, 2-3 minutes.
  6. Add the red wine.
  7. Once the wine has reduced by half, stir in the chopped tomatoes. Cook until sauce has thickened, stirring frequently for about 10 minutes.
  8. Stir in the basil, then remove the sauce from the heat and let cool.
  9. Bring a large pot of salted water to a boil.
  10. Working in batches, add the cabbage leaves, using tongs to submerge them in the water. Cook until the leaves have softened and are flexible. Drain well and pat dry with a paper towels.
  11. Stir the beaten egg into the cooled meat sauce.
  12. Place the largest cabbage leaf on the bottom of a 23cm round baking dish. Line the exposed sides and bottom of the pan with more cabbage leaves.
  13. Spoon in approximately ¼ of the meat sauce, spreading evenly. Add some of the ricotta on top of the sauce. Cover with cabbage leaves. Repeat with the remaining sauce, ricotta, and cabbage to make 3 more layers.
  14. Fold any overhanging cabbage leaves toward the center of the pan.
  15. Bake in the oven for approximately 1 hour, or until lightly browned on top. Allow the lasagna to cool for 20 minutes.
  16. Slice into wedges and serve.

ENJOY!

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