Starch-free lasagna (9.4 net carbs per serve)

250g beef mince
2 small onions, chopped
4 sticks celery, finely chopped
1 tbsp oil for cooking (olive or coconut are nice)
1 tbsn mustard (I like dijon but any will do)
1 medium-sized eggplant (aubergine), thinly sliced in circles
A healthy handful of fresh parsley, finely chopped
1 stock cube (any flavour)
400g tin of crushed tomatoes
125g mozzarella cheese, sliced
60g parmesan cheese, grated
2 large eggs
100ml almond milk (or stock if preferred)
2 garlic cloves, chopped
100g grated celeriac (celery root)
teaspoon ground nutmeg
Salt and pepper to taste

Because there is no starchy ingredient to soak up the liquid in this lasagna, it might be a little watery on your first try. The best ways to avoid this is to simmer the beef mixture for slightly longer, make sure you pat dry the eggplant, and poke a few holes in the lasagna top after it's been cooking for about 30 minutes, to let some of the steam escape during the remainder of the oven cook.

If left overnight, you will also find that the lasagna will 'set', which also reduces it's excess fluid. Alternatively, you can choose to use less tinned tomato. I prefer a little more moisture if it means extra flavour!

Firstly, place your slices of eggplant in a bowl and sprinkle generously with salt. This will draw some of the excess fluid out and reduce bitterness. Should sit in salt for about 30 minutes, after which you will rinse and pat dry.

Place the grated celeriac into a small bowl and microwave covered for 3 minutes to soften. Then set aside to cool down.

Heat oil in a separate pan, and add the onions, celery, cooking until transparent. Add beef, garlic continue cooking till beef cooked through. Add parsley, tomatoes, mustard, salt and pepper. Cook uncovered for about 15-20 minutes so that liquid reduces to around half. Turn off heat and set aside.

Preheat oven to medium heat.

Once eggplant has been patted dry, zap it in the microwave for about 5 minutes. This will begin the softening process. Set aside to cool off a bit. Divide the eggplant into 3 equal piles (each pile will be a separate layer of the lasagna.

In a lasagna dish, spread a little of the beef liquid onto the bottom, and then place a layer of epplant circles. Cover with 1/3 of the beef mixture, then add another layer of eggplant.

Cover this layer with the sliced mozzarella. Then another 1/3 of the beef mixture. Add the final layer of eggplant, and the final layer of beef mixture. Set aside.

Take the bowl of celeriac (which should now be cool), and add the eggs, nutmeg and almond milk or stock. Whisk with a hand blender until creamy. Pour over the lasagna, and then top with the grated parmesan and more pepper if desired.

Cook in the oven for about an hour, and until the top of the lasagna has become slightly crispy and nicely browned.

Serving Size: Makes 4 portions