Suitable for people with diabetes
Serves 6-8, preparation 15 mins
Cooking time 75 minutes.

Ingredients

1 tablespoon olive oil
500g premium beef mince
2 brown onions (300g), chopped
4 cloves garlic, chopped
1 x 800g tin whole peeled tomatoes
½ cup (50g) tomato paste
1 cup (250ml) water
½ bunch fresh oregano, chopped
2 eggplants (500g), ½ cm slices
1 tablespoon olive oil
1 x 250g packet frozen chopped leaf spinach, thawed
1 teaspoon nutmeg
5 sheets large instant lasagne pasta
100g low fat grated cheddar cheese
salt + freshly ground black pepper

Method

1. Preheat the oven to 180ºc.

2. Heat the oil in a large heavy-based saucepan over moderate heat. Add onions and garlic. Cook, stirring occasionally, for 3 minutes.

3. Add the mince and cook till the meat turns brown, then add the tomatoes, tomato paste and water. Season with salt and pepper and add the chopped oregano. Cook for 30 minutes, stirring occasionally.

4. Brush the eggplant slices with oil and grill till browned on each side.

5. Using a rectangular casserole dish, approx. 23cm x 34cm, layer the ingredients. Start with half the meat sauce, then 2½ sheets of lasagne, half the eggplant slices, all the spinach sprinkled with nutmeg, salt and pepper, 2½ sheets lasagne pasta, eggplant slices, meat sauce and grated cheese.

6. Bake for 40-45 minutes.

Reprinted with permission from THE NEW GLUCOSE REVOLUTION by Prof. Jennie Brand-Miller, Kaye Foster-Powell, Prof. Stephen Colagiuri, Hodder Headline Australia 2002.