Low Carb Lasagne (Gluten Free)

Low Carb Lasagne (Gluten Free)

Please note that if you want to make this vegetarian, you can: just leave out the meat and use 2 cups of chopped mushrooms + 1 cup of chopped courgettes + more of the spinach.

Meat Filling Ingredients

1 (400g) pack of grass-fed lean minced beef (I got mine from Muscle Foods – this stuff!)
1 small onion, chopped
1 can of chopped tomatoes
1/8 cup of tomato paste
1 tsp dried basil
1/2 to 1 tbsp of coconut sugar
1 tsp dried thyme
1 tsp dried rosemary
1/4 to 1/2 cup cooked spinach
2 tsps cinnamon (trust me on this one)

Bechamel Protein Sauce

3/4 cup of cartoned coconut milk
1/8 cup of pea protein powder (see Note below for links to the ones I recommend here)
1/2 tbsp Herbamere (or, again, sea salt)
1 tbsp coconut flour
1/4 cup of grated cheddar
1/2 tsp ground or freshly-grated nutmeg


1 Pack of Eat Water Zero-Carb Lasagna Sheets


First, make your meat sauce by frying the chopped onions on a nonstick pan set to medium/high with either coconut oil (2 tsps worth) or some PAM low-calorie cooking spray. Cook those onions until they’ve all started sweating and look nice and golden brown.

Then, add your meat, herbs and spices until the meat is cooked (and no longer pink).

Throw in your spinach and add the tomato sauce, tomato paste, and coconut sugar and turn the heat down to medium low for about 35 minutes or until your mix has reduced.

When your meat sauce is done, make your bechamel by just heating up all the bechamel ingredients in a pan and bringing the mix to a boil first and then a light summer (just turn the heat from high to low and cook it down until the mix has reduced and looks thick enough to pour onto the lasagna). Taste it to ensure it hits your right notes.

Finally, layer up your lasagna on a small casserole – I used this one which is nice for two to four servings. If you’re feeding a crowd though – or are wanting to meal-prep a lot of lasagna, use a bigger casserole and duplicate all the above ingredients. Start with a layer of pasta, then a layer of meat, then another layer of pasta, then another layer of meat, and finally the bechamel + some extra grated cheddar. If you want to get all snazzy on your lasagna, you can use a different kind of cheese too – edam, for example, would be great; so would gouda or a combo of the two.

Bake at 160 C (around 320 F) for about 30-35 minutes or until the lasagna looks brown on top and ready to be devoured. Let it cool.

Macros per serving (out of four): 306kcals, 33g protein, 5g carbs (2g of them from fiber!) and 15g fat.