Tuesday, 17 August 2010

Cooking with Jamie

In a slight diversion from normal posts, I felt I had to post this recipe online as it is just so damn good. This Low-Carb Lasagna is the creation of my fiancee Fay.

For the Bolognaise:
500g Mince
1 can Tomatoes
Glass Red Wine
2 tbsp Tomato Puree
Pint Beef Stock
Fresh Basil, torn into bits
1 Onion, chopped
3 cloves Garlic, chopped

Fry off the onion and garlic, then brown the mince. Add the tomatoes, stock, wine, puree, basil and seasoning and cook on a low hob or oven at about 150 degrees celsius for about 3 hours.

The Lasagna
1 pot Ricotta Cheese
1 Courgette, peeled and the cut into strips using a peeler
2 Carrots, same as courgettes
3 Eggs, boiled
The Bolognaise sauce

Put half the bolognaise in a deep baking dish. Make a layer of 'pasta' with the courgettes and carrots. Aubergine works well for this also. Layer half the ricotta on top of this, then chop or break up the eggs and spread them over this. Layer the rest of the bolognaise on top, then top with the rest of the ricotta. Cover liberally with parmesan. Bung in the oven at 200 degrees or so and bake for 20 mins, or until golden on top. Devour.

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