Lasagne/Mousaka
Author: Toby (Caregiver)
INGREDIENTS:**
g Beef, mince, raw, extra lean
g Chopped tomatoes in juice KTC (HCP added*)
g Stock cubes, beef
g Onions, raw
g Mixed herbs, dried
g Gia Sundried Tomatoe Paste (HCP added*)
g Garlic Puree (GIA) (HCP added*)
g Aubergine, raw
ml Aldi double cream (HCP added*)
g Cheese, cheddar (HCP added*)
ml Egg, beaten (HCP added*)
g Oil, rapeseed
g Butter, salted
g Cheese, Parmesan, fresh
Directions:
Makes 6 portions
Chop onion, fry onion in butter and a little of the rapeseed oil, add mince and brown well, breaking it up well with the spoon as you go. Add tinned tomato, a tinful of water (use the empty tomato tin, filled with water) garlic paste, sundried tomato paste, dried herbs, beef stock cube and salt and pepper. turn down heat and simmer for at least 45 mins.
Meanwhile, pre heat oven to 180 oC, slice aubergine to 1 cm thick slices, brush with rapeseed oil and season with salt and pepper, bake in hot oven for about 8 mins, turn over and bake until browned, approx another 6-8 mins.
Beat Double cream with the egg, 50mls of water and the grated cheddar cheese, season with salt and pepper and a few grinds of fresh nutmeg.
Grease a suitable baking dish approx 30 x 20 cm with few sprays of fry light wiped around the edges with a paper towel ..assemble the mince, layered evenly with the baked aubergine, ending with the top layer as a layer of aubergine. Poor over the cream topping and sprinkle the parmesan over the top and bake for approx 35 mins at 175-180. Remove from oven and leave to stand for +/- 10 mins.
Nutrition Information (for entire recipe):
Carbohydrate:
35.49
Calories: 3195
Fat:
250.25
Protein:
194.7
Ratio:
1.09:1
Tags:
Modified Ketogenic Diet (MKD)Main Meal
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
