Low Carb Lasagna

1.Heat the oil in a large flame-proof pan over medium heat. Add the onions and cook until softened, about 10 minutes.

2.Add the garlic, celery, carrots, and bay leaves, and cook, stirring frequently, until soft, about 10 minutes.

3.Turn the heat up to medium-high. Add the lean beef mince and break up with a fork if necessary. Add the tomato paste and diced tomatoes, and cook until bubbly, about 2 minutes.

4.Pour in the vegetable broth and add the nutmeg (if using), 3 pinches of salt, and a sprinkle of pepper.

5.Simmer uncovered, stirring occasionally and adding a splash of water if dry, until the sauce has darkened and thickened, and all the flavors have infused, about 2 hours.

6.Meanwhile, preheat the oven to 375°F (190°C) with a rack in the center. Grease an 8-by-12-inch broiler-safe baking dish or lasagna pan with coconut oil.

7.Spoon a thin layer of sauce into the bottom of the pan. Top with a layer of 3 low -carb pasta sheets, followed by a third of the remaining sauce and a third of the mozzarella and Parmesan.

8.Repeat the layers with the pasta, sauce, and cheeses twice more until you have 3 layers in total.

9.Cover the dish with aluminium foil and bake until the lasagna is bubbling and the cheese is melted about 25 minutes.

10.Remove the foil and turn the oven to broil, keeping the lasagna on the center rack. Cook to crisp the top, being careful not to let it burn, 10 to 15 minutes more.

11.Let cool for 15 minutes and serve with a green salad.