Lasagne - LCHF

I have been experimenting in the kitchen a lot lately trying to make myself gluten free, dairy free and low carb high fat meals. So for last nights meal I created a lasagne (it does have cheese in it, but a little bit is ok for me, also I have never made lasagne before) It turned out really well, few things need to be changed like not using slendier pasta sheets at all, just use vegetables as the pasta substitute, using a deeper dish to fit more in and not softening the veggies first. Mum enjoyed it and even had seconds.

Ingredients:

• mince
• ricotta pasta sauce
• spring onions
• zucchini
• eggplant
• slendier lasagne sheets
• grated cheese
• (wanted to add mushrooms but ran out of room in the dish)

White sauce: http://www.foodiewithfamily.com/creamy-garlic-cauliflower-sauce/

Method:

Pre heat oven to 180 degrees. Cook the mince and stir through the pasta sauce. Slice the vegetables into thin strips and place 1 layer in the dish, cover with mince, spring onions and cheese. Then add another layer of vegetable, mince, the white sauce and cheese. 

You can do this however you please really, it doesn't matter. The recipe said to lightly soften the vegetables in hot water first but I found there was too much liquid in the dish so wont bother next time. 

Cook for about 45 - 60 minutes.