I replaced the pasta with aubergine (brinjal) slices to make a carb free Lasagna! It was truly delicious!
500g lamb or beef mince, 1 chopped onion, 1 chopped pepper, 3 cloves chopped garlic, chopped green chilli, 1 teaspoon each dried thyme, oregeno, italian spice, salt, and pepper, 1x800g tin of whole Italian tomatoes, 2 large aubergines, cream cheese, mozarella, parmesan.
Add a little olive oil to a pot. Fry the onions, pepper. garlic, and chilli on medium heat until soft. Add the spices and cook for a minute. Add the mince and cook for 5 minutes. Add the toamtoes and cook for 35-40 minutes. While the mince sauce is cooking, slice the aubergine fairly thick and fry in a dry non-stick pan for a minute on each side. Set aside. When the mince sauce is cooked get everything ready to assemble the lasagna. I made 4 mini lasagnas in 0.5 litre oven proof dishes. But you could make one large lasagna in a 2 litre oven proof dish. Start with a little sauce on the bottom of the dish. Then layer the aubergine. Then layer with cream cheese and slices of mozzarella. Then a good layer of the sauce and sprinkle with parmesan. Then start with the aubergine layer again and end with the sauce and parmesan. Bake at 180degrees celsius for 25-30 minutes. Enjoy! This dish freezes very well. Defrost the frozen lasagna in the fridge overnight, cover with foil and bake at 180degrees celsius for 20 minutes. Then remove the foil and bake for a further 20 minutes.