MEXI-LASAGNE

Mexi-Lasagne (6 pers.)

This is a lovely, low carb lasagne with a hint of Mexican spices! It is without the pasta, but still in layers. Very nice and easy if you have company – or just REALY hungry! It is suitable for the freezer as well.

You need:

500g   minced beef

2 cans of diced tomatoes

1 can of corn

4 Carrots

1 can of white beans

½ cup of milk

4 Zucchinis

200g Cheese, graved

250g Bacon

1 tbsp. Dijon 

2 Onions

3 Chillies

3 Garlics

1 tbsp. Paprika spice (or any other Mexican spice you like)

What to do:

Chop the onion, chilli and garlic and fry them on medium heat. When they are soft ad the meat. When the meat is getting grey, ad in the carrots grated, the tomatoes and the drained corn. Ad spices and turn down to low when sizzling.

In a blender you pour the drained beans along with milk and Dijon. Blend it in to a mass, just as lean as béchamel.

Cut the zucchinis lengthwise and use as lasagne plates. Put a layer of zucchinis in the bottom of a dish, then the meat and then the sauce. Continue layering but remember the meat-layer is the last one. On top of all you spread the cheese and at last the bacon. Bake the lasagne in the oven at 200 degrees for about 25 min. 

Calories in all: 2250