Low Carb Eggplant Lasagne with Basil Pesto

21 May 2015

If you are anything like me, a good lasagne really hits the spot! Problem is...all those calories and unhealthy carbs! But why give up your favourite foods?! No no! I would never recommend this. Simply swap up ingredients and you can enjoy your favourite dish without the guilt. This delicious eggplant lasagne is low in carbs, free of any sugars or dairy and is utterly divine! You will be going for seconds and thirds with this one. Also a great treat for dinner parties! Hope you enjoy

Ingredients

Eggplant Base

5 large eggplants cut into thin slices

Olive oil spray and cook

1 tsp. garlic flakes

1 tsp. Himalayan crystal salt

Napolitano Sauce

2 cups Rosa tomatoes - diced

1 can tomato paste

1 tsp. crushed garlic

1 tbsp. olive oil

1/3 onion – chopped into small pieces

2 tsp. dried organic oregano

1 tsp. dried organic thyme

1 tsp. dried mint

2 tsp. Himalayan Pink crystal salt

Pesto

1 punnet fresh basil - destalked

1 punnet fresh mint - destalked

1 cup almonds – crushed

1 tbsp. white balsamic vinegar

1tsp. Xylitol

2 tbsp. Olive oil

¼ tsp. crushed garlic

1 tsp. oregano

1 tsp. Himalayan crystal salt

Other

400g plain non GMO Tofu - crumbled

1 cup crushed walnuts

Instructions

Preheat oven to 180⁰C

Step 1: Prepare eggplants

Cut up eggplants into thin slices

Grease oven-proof baking tray with olive oil spray

Lay out eggplant slices and drizzle with a little olive oil

Season with garlic flakes and salt

Oven bake at 180⁰C for 20minutes until soft

Turn oven to grill and grill further for 7-10 minutes watching closely, until slightly brown

Remove from oven

Step 2: Prepare Napolitano Sauce

Add 1 tbsp. olive oil to medium sized cooking pot allow to heat

Add garlic and onion and sauté for 1-2 minutes

Add remaining ingredients to cooking pot and fry together for 7 minutes until tomatoes soften and break apart.

Once cooked through remove from heat and allow to cool

Once cooled. Place the sauce in a blender and blend for 1 minute until thick Napolitano sauce forms

Set Aside

Step 3: Prepare Pesto

Place washed and destalked basil and mint leaves into food processor and blend for 30 seconds so that leaves are chopped

Add xylitol, balsamic vinegar, salt, oregano, garlic, olive oil and almonds and blend intermittently until the desired consistency is achieved – ideally pesto should be chunky and thick

Step 4: Prepare lasagne

Spray a large oven proof dish with olive oil cooking spray

Create layers starting eggplant, and topping with Napolitano, then pesto and lastly tofu

Repeat layering process until all ingredients are finish.

Leave some tofu for the top

Place in oven and bake for 15-20 minutes at 180⁰C

Remove from heat

Top with crumbles walnuts to garnish

Serve hot and Enjoy!

Yours in Health Always,

Cara-Lisa

xoxo