Lasagnas are generally high in carbs due to the amount of pasta and white sauce used. This version is much lighter in carbs since there is only two layers of pasta and the white sauce is replaced with Greek yogurt.
You can make this even more keto-friendly by only making one pasta layer.
About 1 hour to make. Serves 4-6
1 tsp crushed garlic
1 tbsp butter
500g lean mince
1 can of tomato and onion mix (400g)
1 sachet brown onion soup
1 cube beef or oxtail stock
Optional: grated carrot and/or diced celery
200g cheddar cheese, grated
4 lasagna pasta strips
Other herbs and spices: mixed herbs, turmeric, ground cumin
Fry the onion and garlic in the butter in a big pot on the stove on medium-high heat, until the onion becomes translucent.
Add the mince and a dash of water and cook, stirring often, until it browns.
Add the tomato and onion mix, brown onion soup, stock and optional extras to the mince mixture, stir, and let simmer on low heat for 10 minutes.
Add salt and pepper to taste (or even more tomato).
Preheat the oven to 200°C.
Lightly grease a 20 x 20 cm deep oven dish.
Add half of the mince to the dish and even it out.
Place 2 pasta strips over the mince in the dish, next to each other.
Spread half of the yoghurt evenly over the pasta strips.
Sprinkle 1/4 of the cheese over the yoghurt.
Pour the rest of the mince mixture into the dish and even it out.
Add another layer of pasta strips.
Spread the rest of the yoghurt evenly over the pasta strips.
Sprinkle the rest of the cheese on the top.
Bake for 30 minutes.
Let it sit for 10 minutes before serving.
The following nutrition data is worked out on 6 servings: