Low-carb spinach and artichoke lasagne
Serves 6-8
Ingredients:
4 large brinjals
Olive oil
Tomato sauce
15ml olive oil
10ml chopped garlic
2x400g tins of chopped tomatoes
15ml tomato paste
10ml castor sugar
Salt and pepper
60ml chopped basil
Artichoke sauce
30ml olive oil
2 onions, chopped
15ml chopped garlic
500g cleaned chopped spinach
2x400g tins artichoke hearts, chopped
500g creme fraiche
60ml grated Parmesan cheese
Grated rind and juice of 1 lemon
Salt and pepper
60ml chopped dill
300g mozzarella cheese
250ml extra Parmesan cheese
Method:
Cut the brinjals into 7mm thick slices. Brush with olive oil and place on a large oven tray. Cook under a pre heated grill for 2-3 minutes a side until light golden. Remove and set aside.
Tomato sause: Heat the oil in a pot and fry the garlic over a medium heat. Add the remaining ingredients and simmer gently for 10-15 minutes until slightly thickened. Remove and cool slightly before pureeing with a stick blender.
Artichoke Sauce: Heat the olive oil in a pot and fry the onions and garlic over a medium heat until the onions are soft. Add the spinach and cook over a high heat until the spinach is limp and the liquid has evaporated. Add the artichokes and cook for 2-3 minutes. Remove from the heat and cool slightly. Stir in the creme fraiche , Parmesan, lemon rind and juice and season well. Stir in the dill. In a 28x35cm ovenproof dish, spread half the tomato sauce. Sprinkle with a third of the mozzarella and Parmesan cheese. Cover with a layer of brinjals. Spread over half the artichoke sauce.
Top with remaining tomato sauce, another third mozzarella and Parmesan cheese. Top with another layer of brinjals and the remaining artichoke sauce. Sprinkle over the remaining mozzarella and Parmesan cheese and bake at 180C for 25-30 minutes until golden and bubbling. Remove and leave to sand for 10 minutes before serving.
