Low-carb lasagne

Low-carb never tasted so good. Perfect if you’re trying to stay off the carbs but still fancy something warming and don’t want to feel like you’re missing out.

Serves 4

Ingredients

• 340g/12 oz courgettes (zucchini), ends trimmed and thinly sliced lengthways
• A little Lucy Bee coconut oil
• 1 quantity Bolognese Sauce (see book page 131)
• Grated Parmesan (optional, for the top)

For the white sauce

• 50g/1 3/4 oz Lucy Bee coconut oil
• 50g/1/2 cup cornflour (cornstarch)
• 800ml/scant 3 1/2 cups milk
• 1 tbsp Dijon mustard

Method

1. Preheat the oven to 170°C/325°F/gas mark 3.

2. Fry the courgette (zucchini) slices on both sides in the coconut oil. Transfer to a plate and set aside.

3. To make the white sauce, put the coconut oil, cornflour (cornstarch) and milk in a saucepan and stir continuously over a medium heat until it thickens, then stir in the mustard.

4. To assemble the lasagne, place a layer of bolognese sauce in the base of an ovenproof dish, then a layer of courgettes, followed by a little of the white sauce (you need to save enough sauce to cover the top of the lasagne) and continue layering until the ingredients are used up (I do 3 layers of each), ending with the white sauce covering the top.

5. Sprinkle with grated Parmesan, if using, and bake in the oven for 45 minutes.

Tips and notes

This dish freezes well. Defrost before baking. Great served with a salad.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.