If you are looking for a low carb option, there is no pasta in this ‘lasagne’.
I love lasagne as much as anyone, especially as it usually contains my favourite combination of pasta and a creamy sauce. For this recipe, I thought I would mix it up a bit and not include either. It probably doesn’t qualify to be called a lasagne, but it still looks like one until you cut into it. You do get the layered effect, although as the leaves are dark they don’t contrast quite so much as pasta would do normally.
Rainbow chard has been growing in my vegetable patch quite happily for a while now but I barely seem to use it in my cooking. (It usually feeds the chickens rather than the people.) However its large leaves are perfect for this dish as they hold together well even once cooked. The colourful stems look pretty too. If you can’t find rainbow chard then silverbeet will work equally as well – just be sure to cut off the thick stem and any large veins so they don’t go stringy in the dish.
This works best with low fat beef mince (ground), but as it contains quite a bit of cheese I don’t think it counts as a low fat meal 🙂 Feel free to add mushrooms or other vegetables to the beef – it can be the same as your usual meat sauce for lasagne but adjust the cooking time in the saucepan accordingly.
Ingredients – serves 4:
- 1/2 tbsp oil, vegetable or olive
- 500g/1 lb beef mince (ground), low fat works best
- 500g/1 lb jar your favourite tomato pasta sauce
- approx 9 rainbow chard or silverbeet leaves, stem and thick veins removed
- 1 cup grated cheese (I used ‘Tasty’)
- Heat your oven to 200C/180C fan forced/390F. Spray an oven-proof dish with cooking spray.
- Put the oil and beef mince into a large saucepan over a medium-high heat and cook, stirring, until browned.
- Add the pasta sauce to the pan and stir. Bring to the boil then remove from the heat.
- Spoon half the meat mixture into the prepared dish, then cover with three of the chard/silverbeet leaves. Sprinkle over a third of the cheese.
- Repeat the above with the remaining meat mixture.
- Use the remaining leaves to make a top layer, then finish with the last of the cheese.
- Cook for 20 minutes or until the sauce is bubbling and the cheese is golden.
- Remove from the oven and leave to sit for 10 minutes before serving.