Low-Carb Lasagne

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Step 1

In a pan fry the diced onions. Add the minced rump steak and continue to cook until the meat is cooked through.

Step 2

Add the spinach, tomato polpa and spices, then let it simmer on low-heat.

Step 3

Slice the aubergines/zucchini into 1-2cm slices and fry them in a pan until golden on both sides.

Step 4

In an oven proof dish, start by adding some of the tomato sauce at the bottom and then add a layer of the aubergines/zucchini.

Step 5

Add a layer of meat and tomato mixture and continue alternating until all the aubergines/zucchini and mixture are used up.

Step 6

Bake in a preheated oven at 180 degrees Celsius for 20 minutes.

Step 7

Add the mozzarella on top and bake or grill for another 5 minutes until the mozzarella is melted.