adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Keto haloumi lasagne
0 Likes
Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Delicious keto lasagna with zucchini, Haloumi cheese, bolognese sauce, and fresh basil. No pasta needed!
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 750g zucchini
  • 180g haloumi
  • 62.50 ml fresh basil leaves
  • Olive oil cooking spray
  • Extra fresh basil leaves, to serve
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 dried bay leaf
  • 300g beef mince
  • 250.00 ml tomato passata
  • 1/2 tsp dried oregano
Instructions:
  • In a large frying pan over medium-high heat, heat oil. Add onion, garlic, and bay leaf. Sauté for 4 minutes until golden, stirring occasionally. Increase heat to high, push onion mixture to the edges, and add mince. Season with salt and pepper. Cook for 3 minutes until browned, breaking up the mince. Stir in passata and oregano. Reduce heat to medium-low, cover, and simmer for 10 minutes until sauce thickens. Discard bay leaf before serving.
  • Preheat a barbecue or chargrill plate on high heat. Combine zucchini and oil in a large bowl, ensuring even coating. Grill zucchini in batches for 1 to 2 minutes per side until slightly charred. Transfer to a plate and set aside.
  • Preheat oven to 220C/200C fan-forced, then grease a 5cm-deep, 20cm x 32cm baking dish for a perfect bake.
  • Thinly slice haloumi into 4 portions and then cut each portion into 3 strips. Spread a third of the bolognese on the bottom of the dish. Layer a third of the zucchini and half of the basil on top of the bolognese. Add half of the remaining bolognese and 6 haloumi slices. Repeat the layers with half of the remaining zucchini, all the basil, and the rest of the bolognese. Finish with the remaining zucchini and haloumi on top. Give it a light spray of oil and bake for 15 minutes until warm.
  • Preheat the grill to high heat. Cook the lasagna for 3 minutes or until the haloumi is golden. Season with pepper and garnish with extra basil leaves before serving.

Similar Recipes