Mum’s Cheesy Lasagne

When I wasn’t still on a low carb diet, I would always have a plate of pasta every week. Perhaps this is because there’s just a comforting feeling eating spaghetti, lasagna or baked ziti – a reminder of family dinners and how my mum meticulously prepares the food for all of us especially when we come home from college over breaks. I would always try to recreate some of her recipes in hopes of pacifying my home sickness. One particular recipe I loved and tried to recreate over and over was my mum’s cheesy lasagna, which I am going to share with all of you. However, since this is a low carb blog and I am on a low carb diet, I have made the liberty of changing the lasagna sheets into aubergines. Should that not work for you, you can always try other alternatives like zucchini.

Ingredients

Instructions

Instructions

Pasta:

Preheat oven to 425 degrees. Spray a baking pan with non-stick cooking spray; arrange aubergine slices and season with salt and pepper. Bake aubergine slices for 5 minutes on each side, and then remove from oven. Set aubergine slices aside and lower oven temperature to 375 degrees.

Meat Sauce:

In a large non-stick skillet, cook meat until its browned and then add the veggies, seasonings, and the entire jar of tomato sauce. Simmer for about 10 minutes, stirring occasionally.

Cheese Sauce:

Mix the cottage cheese and parmesan cheese together

Putting it all together:

Spray a 9×13 baking dish with non-stick cooking spray. Begin by spreading 1/3 of the meat sauce in the bottom of the pan.

Follow meat sauce with a layer of aubergine slices, followed by a layer of cottage cheese. Repeat the layers until casserole dish is full.

Sprinkle the mozzarella evenly over the top. Cover with foil and bake at 375 degrees for 1 hour.

Remove foil and bake or broil another 5-10 minutes until cheese is browned. Remove from oven and let rest for about 10 minutes before slicing, and serve warm!