Alex`s Low-carb Lasagna
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g quark
- 3 egg (s)
- 100 g cheese, rated
- 1 tablespoon oil
- 500 g round beef
- 1 onion (s)
- 2 medium carrot (s)
- 1 tablespoon tomato paste
- 1 can pizza tomatoes
- 150 ml vegetable stock
- salt and pepper
- marjoram
- oregano
- rosemary
- 100 g sour cream
- 100 g cheese, rated
Print Recipe
Pin Recipe Instructions
- For the lasagne plates mix the quark, eggs and grated cheese and spread thinly on a baking sheet the size of the baking dish on a baking sheet lined with baking paper. For a large baking dish, I make two baking trays with approx. 35 x 20 cm of batter. Bake the plates in a preheated oven at 180 ° (fan-assisted) for 20 minutes.
- Meanwhile, peel and chop the onion and peel and slice the carrots into small pens. Sear the minced meat in a high pan in the oil, season with salt and pepper and after a few minutes add the onion and carrot pieces. Fry everything together for another 5 minutes until the vegetables are a little softer. Stir in the tomato paste and deglaze with the pizza tomatoes and vegetables. Bring the sauce to the boil and season with salt, pepper and the spices.
- As soon as the dough sheets are ready, fill the baking dish. To do this, put about a third of the minced meat mixture in the mold, carefully remove the lasagne sheets from the baking paper and pour them onto the sauce. Cover again with sauce and a sheet of pastry. For the last layer, mix the minced meat sauce with the sour cream and also place in the baking dish. Sprinkle with the grated cheese and place in the oven for another 15 minutes until the cheese is nice and brown.
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