RECIPE

No Bake Mexican Lasagne

Fabulous Family Eats

  • Lcal
  • GF
  • NF
Fabulous Family Eats

With a few creative ingredient substitutes, you will be amazed just how good this gluten-free, low-carb, no-bake, pasta-free lasagne is. All you do is assemble it, serve it and eat it. It tastes even better the next day.

canola oil cooking spray
onions, red, chopped
beef mince, ground, extra lean650 g
taco seasoning, salt-reduced / mexican chili seasoning2 tbsp
chili flakes, dried (optional)1 tsp
zucchini, fresh, grated2
carrots, fresh, grated3
parsley, continental, fresh, finely chopped 1/2 cup
baby spinach leaves, fresh, washed, chopped3 cups
kidney beans, drained, rinsed1 x 400g can
chunky tomatoes, canned350 g
sweet corn kernels, canned, drained 1/2 cup
continental cucumber, fresh, cut into thin strips1
lettuce, iceberg, fresh, finely shredded2 cups
tomatoes, truss, fresh, sliced2
jalapeños, jar, drained (optional)75 g
orange, navel, peeled, thinly sliced1
cheese slices, fat-free5

Besan Egg Lasagne Sheets: (makes 5+ sheets)

eggs, whole, fresh2
egg whites, fresh16
*Alternately, you can use 2 cups liquid egg whites
besan flour1 tbsp

  1. Besan Egg Lasagne Sheets - Whisk eggs and egg whites with the besan flour in a mixing bowl, or pulse blend in a blender.

  2. Preheat an electric frying pan on high setting, spray with oil. Using a soup ladle, spoon 1 full ladle of egg batter mixture into the pan, swirl to cover base and cook for 60-90 secs. The batter should be of a thin consistency. (Best not to touch the eggs while they cook. This will cause them to tear.)

  3. Using 2 spatulas, loosen the edges of the egg sheet, then gently lift the egg sheet onto a large plate / platter. Repeat another 3-4 times until mixture is used. When egg lasagne sheets are done, set aside in fridge to cool.

  4. Respray with oil and reheat the electric frying pan on high setting. Cook onion for 1-2 mins to soften. Add meat, then seasoning and chilli flakes. Cook for 3+ minutes to brown meat, stirring frequently. Add zucchini, carrot, parsley and spinach leaves. Stir in beans and canned tomatoes. Reduce heat, place lid on top and simmer for 5-6+ minutes or until meat is cooked.

  5. Using a large rectangular, ceramic / glass lasagne dish (approx. 32 x 25cm), place one egg sheet onto the base. Spoon ¼ of the meat mixture over the sheet then add corn. Place a second egg sheet on top, layer with cucumber strips, then spoon another ¼ portion of the meat mixture over the top. Place a third sheet, add lettuce, tomatoes and ¼ serving of meat mixture.

  6. Add another egg sheet, spoon remaining meat mixture over the sheet, add orange slices, jalapeños (optional) and spread the cheese slices over the top. Place the 5th egg sheet on top and you’re done. Cut into 8 portions and serve.


    Note - You can use a large round non-stick frying pan for this recipe. Assemble the lasagne bake in a large round cake tin, same size as the frying pan so the egg sheets will fit.

  7. TCB Tips:

    - If you only manage to make 4 egg sheets, then just add more of the ingredients with the meat per layer when assembling.


    - I like to make a couple of these no bake lasagnes and freeze them. Leave out the lettuce when assembling them. Lettuce doesn’t retain its crispness when frozen, then thawed. Divide into portions when cooled.


    - Store lasagne portions in containers. Defrost lasagne overnight in the refrigerator. Eat it cold or heat in the oven for 10 mins / microwave for 60 secs (cooking times may vary depending on type of oven).

Calories (per serving) 255
Protein 32.2g
Carbs 17.6g
Fat 6.2g

 

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