When the weather is cold and miserable and all you want to do is snuggle up with some yummy food and a film in the warm. But when on a specific diet like Keto for example, what will hit the spot? A dilemma I had this weekend and wanted to find an answer for.
I was making a normal lasagne for the family and wondered if there was a version I could make for myself that doesn’t involve loads of carbs. I saw a recipe for cauliflower steaks and thought they would make good ‘pasta sheets’ so that’s where it started.
You will see I used Turkey mince this time but it works perfectly ok with other mince as well.
250g turkey mince
100g mixed veg (cut up small)
½ grated courgette and ½ courgette strips
½ cauliflower, chopped into ‘steaks’
Nob of butter
300g tomato passata
Shake of paprika and oregano
100ml Almond milk
30g cream or ricotta cheese
1 tbsp arrowroot powder
30g grated cheese
Cut up the veg as required.
In a pan, add half of the butter and place the cauliflower steaks in. Carefully turn the steaks until cooked but not soft. Remove from the pan and place on a plate for later.
In the pan add the other half of the butter and cook the chopped onions and add in the turkey mince. Stir until cooked.
Add the grated courgette and the mixed veg and continue stirring until the veg starts to turn soft.
Add in the chopped chilli, paprika and oregano and the passata and continue stirring.
Turn down the heat and let this mixture simmer.
In a separate pan, pour in the almond milk, cream and grated cheese and simmer until the cheese had melted.
Add in the arrowroot and ensure you continuously stir or you will get lumps. The mixture will thicken slightly. If it doesn’t add a bit more arrowroot in.
Now you are ready to start building the lasagne.
Take an oven proof dish and create layers of the turkey mixture, the cauliflower, the courgette strips and a bit of the cheese sauce until you reach the top of the dish. Finish off with a top layer of the cheese sauce and a sprinkle of grated cheese on the top.
Place in the oven at 180 degrees for about 20-25 minutes until the cheese on top starts to go golden and bubbling.
Serve as it is or with a side salad. Yummy!
The Macro’s: (This recipe makes two decent servings or three if you serve it with a side salad.)
Calories – 412
Protein – 39.3
Fat – 20.8
Carbs – 16.6