Delicious low carb recipe for Creamy Spinach and Eggplant Lasagna – soon to become a new family favourite

1.5 kg mince
2 packets swiss chard or spinach, centre stalks removed
1 cup cream
1 Cup grated mozzarella
1 Cup grated Cheddar
half a block of cream cheese
1 cup milk
3 free range eggs
2 large eggplants (brinjals), cut into 1 cm rounds
1 small packet tomato puree
1/2 cup coconut oil, lard or rendered fat
BBQ spices
2 tbsp Italian mixed herbs
Salt and black pepper to taste
1 tsp crushed garlic
1 Tbsp Xylitol
1/4 cup water

How to
This recipe is really simple and pretty straight forward. You can absolutely spice up the meat however you like, as long as it is not too saucy. That is why I only use a small packet of tomato puree. It consists of four elements :

1. The creamy spinach

2. The slightly saucy meat

3. The egg mix and cheese topping

4. The brinjal/eggplant rounds

Preheat the oven to 190 C

In a large oven proof dish, allow the coconut oil or lard in the oven proof to melt and then pack a first layer of brinjals to cover the bottom layer of the dish. Pop into the oven for about 15 minutes till tender.

In the meanwhile, brown your mince and then add the BBQ spice, salt and pepper, herbs, tomato puree, xylitol, garlic and 1/4 cup water.

In a separate pot, boil/steam the spinach and a pinch of salt in a small amount of water. As soon as the spinach is just a little more cooked than the wilted stage, drain the excess water, add the cream and cream cheese and allow the cream mix to thicken and reduce for 5 + minutes while stirring gently.

In a separate bowl whisk your eggs into the milk.

Now use halve the mince and layer on top of the brinjal layer, followed by the creamy spinach. Then pack the rest of the raw brinjals on top of the spinach cream followed by another layer of mince meat. Sprinkle the cheese over the meat and pour the egg mix evenly over the entire dish.

Bake for 20 – 30 minutes and Koos is your cousin! Okay or Bob can be your uncle if you insist.

Serve with a beautiful green salad and be sure to save some for the next day’s lunchbox. It is divine eaten cold too.


Recipe provided courtesy of Low-Carb is Lekker food blog. All recipes and pictures copyright to Ine Reynierse.

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