Pasta-Free Lasagne Recipe

Taken from The Calorie Myth by Jonathan Bailor (HarperCollins, £13.23)

Ingredients

2 tbsp coconut oil

2 medium aubergines, cut lengthwise into 1/2 cm slices

Freshly ground pepper

900g grass-fed minced beef

1 jar of all-natural tomato sauce

1 tsp cornflour

6 handfuls fresh spinach

450g cottage cheese

350g shredded mozzarella

1/2 cup parmesan, finely grated

Method

1. Preheat oven to 200 degrees

2. Brush the aubergine slices with the coconut oil and season with pepper to taste. Place on foil-covered baking sheets

3. Bake for 20 minutes, turning the aubergine slices after 10 minutes

4. Reduce the oven to 190 degrees

5. In a large skillet over a medium-high heat, brown the beef

6. Add the tomato sauce to the beef, reduce the heat to low, and simmer uncovered for 20 minutes

7. While quickly stirring the meat sauce, sprinkle the cornflour over the surface and combine well

8. Spread 1/2 cup of the meat sauce on the bottom of a large baking dish

9. Place 6 slices of aubergine to cover the bottom of the dish. Layer on half of the spinach

10. Spread half of the remaining meat sauce over the top of this

11. Spread half of the cottage cheese over the meat sauce

12. Spread half of the mozzarella over the cottage cheese

13. Place the remaining aubergine on top of the mozzarella to cover it. Layer on the remaining spinach

14. Repeat the layers with the remaining meat sauce, cottage cheese and mozzarella

15. Evenly sprinkle the parmesan on top of the mozzarella

16. Bake for 20 minutes, rotating the dish after 10 minutes, or until the top is golden and bubbling

17. Serve immediately