This recipe does contain a little flour in the the Bechamel but apart from that its very low carb, Paul says its the best Lasagne he has ever eaten and who am I to argue with that.
60gms Plain Flour
approx 700ml of milk
500gms minced Beef
4 Cloves of Garlic (or more)
1 Lge Aubergine
200 grams cheese, I used Emmental
400gms tinned mushrooms
500 gms tin chopped tomatoes
Hand full of peas and carrots
3 small Anchovy fillets
Make a bechamel, melt the butter, stir in the flour and mix together well, add the milk and stir while heating to to make a thick sauce, put to one side.
Chop onions and crush garlic
Peel and thinly slice aubergine.
Sweat down the onion and garlic add the mince and colour it. Season.
Add peas and carrots
And Mushrooms. And cook together for a few minutes.
Fry Aubergine slices in a oil.
Put half the mince into a deep dish.
Cover the mince with half of the Aubergine.
and about a third of the cheese.
Cover with half of the sauce
And repeat, mince, then Aubergine, cheese and sauce.
Cover with the last of the cheese.
Bake at 200°C for 25-30 minutes till brown.