Low Carb Lasagne Recipe the Brilliance Within Way


Low Carb Lasagne Recipe

Oh my goodness… I decided it was time for a new Low Carb Recipe so out came the 8 Week Blood Sugar Diet Recipe Book for some inspiration.

It didn’t take me long to decide on the Low Carb Lasagne Recipe. However, it’s well known amongst my family that I simply can’t stick to a recipe and I have to add the Brilliance Within touch, so here’s my variation and if I say so myself, this was DELICIOUS. Me and hubby both had 2nd helpings and there was some left over for me to eat the next day for lunch – it was even tastier!!

Scroll down to watch the video and here’s my adaptation of the Low Carb Lasagne Recipe. Great if you’re controlling Type 2 Diabetes with your diet like me! You can also see some of the other recipes I’ve tried under the Health & Fitness tab

Vegetable Sauce
  • Chop and de-seed 1 x red pepper
  • 4 large tomatoes chopped
  • 10 cherry tomatoes sliced in half
  • 250g of chopped mushrooms
  • Broccoli rice (I bought pre-done pack from Morrisons supermarket)
  • 1 onion – chopped
  • 2 cloves of garlic – chopped
  • Mixed herbs (I used Italian style)
  • 1 jar of red pesto
  • tomato passata – gosh not sure exactly how much but probably about 250 ml’s –  just so the sauce wasn’t too dry…

Separately – slice an aubergine into pieces approx 0.5 cm thick – you may need another half aubergine depending on the size – you need enough to create 2 layers

Creamy White Sauce

Tub Marscopone cheese & 5 oz carton of double cream mixed together and then stir in some grated cheddar cheese (to taste) and about half teaspoon nutmeg and salt (to taste).

  • Fry the onion until it starts to brown – keep stirring so it doesn’t burn
  • Add the chopped garlic, peppers, large chopped tomatoes, broccoli rice, chopped mushrooms and fry for a few minutes – keep stirring
  • Add the mixed herbs, the jar of red pesto and then add some tomato passata to add some moisture to the sauce but don’t make it too watery.
  • Simmer on the hob for 5 minutes or so.
  • Add a layer of the vegetable sauce into an ovenproof casserole dish.
  • Top with a layer of aubergine and then cover with some of the creamy white sauce.
  • Add another layer of the vegetable sauce, another layer of aubergine and finish with a layer of creamy white sauce.
  • Grate a bit more cheddar cheese over the top and add the sliced cherry tomatoes.
  • Cook in the oven on medium temperature (around 200 degrees Celsius or gas mark 5) for around 30-40 minutes.





  1. May 5, 2018 / 5:09 pm

    Hi, Wendy. This looks great! I suppose making a double batch and freezing in small containers would also work? Looks like a great way to add in more veggies, use fresh tomatoes, and get away from some of the high fat meats and sausages used traditionally in this recipe. Great video, too. <3

    • Wendy
      May 6, 2018 / 1:19 am

      Thanks Karen and yes you could definitely batch cook this one… that’s if you can resist the temptation of going back for 3rds!!! Much appreciated xxx

  2. May 5, 2018 / 7:56 am

    Looks great , great video. I dont like cheese etc. So would need an alternative.. but worth a try.

    • Wendy
      May 5, 2018 / 8:19 am

      Thanks Bella and glad you like the video.. Do you like greek yoghurt as this works well instead of the marscapone cheese. You just mix the yoghurt with some cream to thin it down slight and then add some nutmeg and salt and leave out the cheese. Let me know what you think if you try it… Much appreciated Bella xx

      • May 5, 2018 / 10:07 am

        i am a bit of fuss pot. But, i will think of something. thanks for the tips . have a lovely long bank holiday

        • Wendy
          May 5, 2018 / 11:18 am

          I’m sure you will Bella.. I’m looking forward to the long weekend and hope you have a wonderful time too xxx

    • Wendy
      May 4, 2018 / 9:01 pm

      Thanks so much Brigid and yes – it really is delicious and definitely not like ‘diet’ food… Scrumptious! I’m glad you liked the video.. xx

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