Low-carb lasagne

For the mince:

Heat 1 tablespoon of the coconut oil or ghee in a large saucepan over medium-high heat, then fry the onion until translucent.

Add the beef mince and continue to sauté until browned.

Add the red wine and reduce the heat to low while stirring continuously.

Add the salt, pepper, basil and tomato purée and continue stirring.

Cover with a lid and simmer on low heat for 1 hour.

For the aubergine or bacon ‘pasta’ sheets:

If using aubergines as your ‘pasta’ sheets, place the slices in a large glass bowl with 1cm of water at the bottom and cover with a lid. Steam in the microwave for 4–7 minutes.

Fry aubergine slices or bacon rashers in a pan over medium-high heat until golden (the bacon must not be hard and crunchy), making an effort to keep each strip flat. The aubergines will require much more ghee and coconut oil in the pan than the bacon requires and will need salting during the frying process.

Remove the fried slices from the pan. Cook in batches to ensure each slice is done to perfection.

To assemble the lasagne:

Layer some of the mince over the entire bottom of a casserole dish.

Pour or ladle some cream on top of the mince layer. Sprinkle some grated cheese over the cream.

Finally, cover the cheese with a layer of aubergines or bacon.

Repeat the layering process until you run out of space in the casserole dish or your ingredients are finished. End with a topping of grated cheese.

Grill in the oven for 10–15 minutes until heated through and the melted cheese on the top turns golden brown.

Recipe extract from from Tim Noakes’ latest book, Eat Right Revolution.