Low-carb lasagne

Step 1

Heat oil in a large frying pan over a medium-high heat. Add onion, garlic, carrot, celery and bacon. Cook, stirring, for 5 minutes, or until softened. Add minces, cook, stirring, until browned. Add wine, cook, stirring, for about 20 minutes. Add tomato paste, chopped tomatoes and simmer, uncovered, for 2 hours or until very thick. Season well with salt and freshly ground black pepper.

Step 2

To make cheese sauce, melt butter in a medium size saucepan over a medium heat. Add flour, cook, stirring, for 1 minute, or until mixture thickens and bubbles. Gradually add milk, stirring constantly. Cook, stirring, until mixture boils and thickens. Stir in nutmeg and parmesan.

Step 3

Preheat oven to 200°C (180°C fan-forced). Spoon mince mixture into a large, shallow, overproof dish. Slice zucchini lengthways. Arrange zucchini slices, overlapping slightly, over mince mixture, then spread the cheese sauce over the top. Sprinkle with mozzarella.

Step 4

Bake for 40 minutes, or until browned. Serve.