This delicious low carb recipe uses celeriac slices instead of pasta and unsweetened almond milk with Parmesan for the cheese sauce making it a healthy low carb, low calorie dish plus it is also suitable for coeliacs or those with a wheat intolerance. It is so flavoursome you will love it and It is one the whole family will love.
Ingredients
Serves 4
400g 5% Fat Minced Beef
1 Onion Finely Chopped
100ml Alcohol Free Red Wine (optional)
1 Beef Stock Pot
2 Teaspoons Mixed Herbs
4 Tablespoons Tomato Puree
2 Cloves Garlic or 2 Teaspoons Lazy Garlic
1 Tin Chopped Tomatoes
10g Red Leicester or Cheddar Cheese for Topping
4-6 Large Thinly Cut Slices Celeriac, cooked in boiling water
For the Cheese Sauce
400ml Unsweetened Almond Milk
3 Tablespoons Cornflour
2 Tablespoons Fresh Parmesan Cheese
Fry the onion and mince in a non stick frying pan, add the herbs, beef stock pot and red wine and simmer for a few minutes.
Next add the garlic and tomato purée and cook until it turns darker red. Next add tomatoes and simmer on a gentle heat.
Mix the cornflour with a little milk and set aside. Add the remaining milk to a saucepan and stir in Parmesan cheese. Bring to almost boiling and stir in the dissolved cornflour. Stir immediately until sauce thickens.
Place half the bolognaise into a oven proof lasagne dish, top with cooked celeriac slices and top with half the cheese sauce.
Add another layer of mince, pour over remaining cheese sauce and sprinkle with grated cheese and a pinch of mixed herbs. Cook at 180 Degrees for 30-40 minutes or until lightly browned browned the edges. .
Calories per serving 281
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