no bake mexican lasagne

Bydom messino

no bake mexican lasagne

You will be amazed just how good this gluten-free, low-carb, no bake, pasta-free lasagne is. All you do is assemble it, serve it and eat it. It tastes even better the next day.

First published at www.transformationcookbook.com

Ingredients:

650g extra lean beef mince
1 red onion, chopped
2 tbsp taco seasoning
1 tsp chilli flakes (optional)
canola oil cooking spray
2 zucchinis, grated
3 carrots, grated
1/2 cup fresh parsley, chopped
3 cups baby spinach leaves, chopped
400g can kidney beans, drained and rinsed
1/2 cup corn kernels, drained
350g can diced tomatoes
1 cucumber, cut into thin strips
2 tomatoes, sliced
75g jalapenos, drained (optional)
1 orange, peeled and thinly sliced
5 low fat cheese slices or grated cheese

Lasagne sheets: (makes 5+)
2 whole eggs
2 cups egg whites
1bsp besan (chickpea) flour, rice flour or corn flour

Lasagne sheets: Whisk eggs and egg whites with the flour or pulse blend. Spray a non-stock frying plan with canola oil, ladle in a spoon full of mixture, swirl to cover base and cook for 60-90 seconds. Loosen edges of the sheet and gently lift onto a large plate. Repeat until all mixture is used. Refrigerate sheets to cool.

Cook meat: Spray fry pan again and cook onions until soft. Add meat and seasoning, cook until brown stirring frequently.

Add vegetables: Add zucchini, carrot, parsley and spinach leaves, cook for 2 minutes. Stir in beans, corn and canned tomatoes. Reduce heat, place lid on top and simmer for 5-6 minutes.

Build lasagne:
• Place an egg sheet onto the base of a lasagne dish and spoon 1/4 of the meat mixture over the sheet.
• Place a second egg sheet on top, layer with cucumber strips and spoon another 1/4 of the meat mixture over.
• Place a third sheet, add tomato slices and spoon another 1/4 of the meat mixture over.
• Place a fourth sheet, spoon remaining meat mixture over, add orange slices (and jalapenos if using) and spread the cheese slices/grated cheese over the top.
• Place the last sheet, cut into 8 pieces and serve.

Tips:
• You can use a round cake tin instead of a lasagne dish, providing it is large enough to fit the egg sheets.
• If you want to make your own taco seasoning simply mix together dried oregano, paprika, ground cumin, chilli or garlic powder and salt & pepper.

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