Sunday, 12 March 2017

Banting Lasagne

Yummy juicy affordable Banting Lasagne!

For the mince:


500g beef mince
1 tin tomato paste
1 tin chopped tomatoes
3 tbs chopped herbs
Oil for frying
Salt and pepper to taste
1-2 tbs sweetener
1 tbs garlic


Melt oil, add garlic and mince and brown.
Add tinned tomato paste and chopped.
Add herbs, sweetener and half a cup of water.
Simmer uncovered for 30 minutes (until liquid cooked away).
Stir occasionally. Set aside

For the sauce:


250ml cream
4 tbs cream cheese
+-1 tbs heba pap
Salt to taste
1/2 tsp nutmeg


Add cream, cream cheese, salt and nutmeg to a pot.
Stir until the cream cheese is mixed into the cream.
Add heba pap, bit by bit until you reach the desired consistency.

For assembling:


Mince mixture
Sauce mixture
Cabbage leaves
Cheddar cheese


Preheat oven to 160C
Use whole clean cabbage leaves, blanch and set aside.
Starting with mince, layer mince, cabbage, sauce, cabbage etc until all used up.
Grate cheese on top and bake for approximately 30-40 minutes. And the cheese is brown.


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