Spicy Mexican inspired no-carb lasagne.

Ingredients

• 15 ml (1 Tbsp)
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 500 g lean beef mince
• 1 x 400 g can Rhodes Quality Tomato Mexican Style
• salt and freshly cracked black pepper
• 400 g baby marrows, washed and thinly sliced lengthways
• 250 g plain cream cheese
• 2 eggs
• 60 g grated mozzarella cheese
• 60 g grated cheddar cheese

Method

1. 1 red pepper, seeded and diced,Heat the oil in a heavy bottomed saucepan.
2. Add the onion and fry until softened.
3. Add the garlic and fry for a few minutes more.
4. Add the beef mince and fry until browned.
5. Add the Rhodes Quality Tomato, Mexican Style and bring to the boil.
6. Reduce the heat and simmer gently for 15 minutes.
7. Season to taste.
8. In a casserole dish that has been sprayed with non-stick spray, layer up the mince alternatively with the baby marrow slices, ending with a layer of mince.
9. Whisk together the cream cheese and the eggs until smooth.
10. Season to taste.
11. Pour the cream cheese mixture over the top of the mince.
12. Mix together the cheeses and sprinkle over the cream cheese.
13. Sprinkle over the red pepper.
14. Bake the lasagne in an oven that has been preheated to 180C for 30-40 minutes or until the top is golden and set.
15. Serve hot.