Low-Carb Veggie Lasagne

Preheat oven to 175°C

• Start by slicing the aubergine length ways into long pieces, around 1cm in width.
• Place on a baking tray (or 2) and coat with a light drizzle of olive oil. Spread with your hands and season with a pinch of salt. Pop in the oven for 15 minutes.
• Meanwhile, grate the courgette and squeeze the liquid out of it. Also dice the onion so it’s ready to throw into the pan.
• Add 1 tbsp of olive oil to a large saucepan and add the onion on a medium heat. Gently fry for around 4 minutes before adding the courgette. You’re aiming to get all the moisture out of the courgette to prevent sogginess.
• Once the water has evaporated, add the passata into the saucepan. Season with salt if necessary and set aside.
• When the time’s up for the aubergines, place them on a paper towel and pat to absorb some of the moisture.
• Layer the lasagne by starting off with two ladles of the sauce, a layer of aubergine, spreading some mascarpone on top of the aubergine and repeating. I did this 3 times and then topped off with a sauce and mozzarella layer.
• Pop in the oven for 30 minutes and enjoy!