By using thinly sliced eggplant and zuchinni you can have lasagne with virtually zero carbs.

300 g Minced lean beef
1 x 400g can diced tomatoes
2 Garlic cloves, crushed
1/4 Cup Beef stock (low salt)
1 Large Eggplant
2 Large Zucchini
1 Onion, finely chopped
1 Tbsp Fresh oregano, finely chopped
2 Tbsp Fresh basil leaves, finely chopped
1 1/2 Tbsp Tomato paste
2 tsp Mixed Italian Herbs, dried
1/4 Cup Parmesan cheese, grated
1/4 Cup Cheese, grated

Preheat oven to 180C / 350F

Heat a saucepan and spray with olive oil. Cook garlic and onion until soft. Add the meat, sprinkle with half the Italian Herbs and cook until brown, then stir in the tomatoes.

Add the tomato paste, beef stock, fresh oregano and basil. Season with fresh cracked pepper and a pinch of sea salt. Simmer the sauce for about 30 minutes until the juice has reduced and thickened.

Meanwhile, thinly slice the eggplant and zucchini longways then place on a lined baking tray. Spray lightly with olive oil. Season with the rest of the mixed Italian herbs. Cook in oven for about 20 minutes, turning once. Once cooked, allow to cool for a few minutes.

Grease a small, square oven-proof dish and place the eggplant in it so it completely covers the bottom. Top this with a layer of meat sauce. Next, top with a layer of zucchini slices then again with the meat sauce. Keep layering until sauce is finished and finish with a layer of eggplant. Top with the cheeses.

Place foil over the top of the dish and bake in the oven for around 15 minutes at 200c.

Remove foil and grill for a further 5 minutes or until golden brown.

Serve with a large garden salad.