How to improve this lasagna?

[grimblebug]

I was diagnosed with type 2 6 months ago and have been making substantial changes to my diet. I would appreciate any comments on how to improve this basic lasagna recipe which I am allowing myself as a treat maybe once a week. To make 4 portions I am using:

500g 5% fat beef mince
450g jar of Loyd Grossman no added sugar pasta sauce
White sauce made with 35g plain white flour, 35g butter, 350ml skimmed milk, 50g parmesan, 50g low fat cheddar
4 wholewheat lasagna sheets
500g of partially roasted / dehydrated courgettes

I work that out as 30g of carbs a portion [9 from the pasta sauce, 7 from the white sauce, 2 from the courgette and 11 from the lasagna sheets]. Served with a small chopped salad dressed with a little olive oil and apple cider vinegar.

 

[MrsA2]

For me I would:
Use higher fat mince
Check carbs on whatever jar sauce and go for the lowest carb one
Make the white sauce using just cream cheese and grated cheddar
Instead of lasagne use cabbage leaves (blanched savoy is good) or slices of cheese (prepacked gouda or emmental for preference)
It becomes very rich and satisfying so small amounts served, with salad or green veg
I don't know the exact carbs, but it would cut yours by half maybe?

 

[JenniferM55]

Well done for making substantial changes to your diet! It makes sense to take control of our own health.

Depending on where you are with your diabetes, how serious do you need to watch carbs?

Personally I wouldn't/couldn't entertain this dish, unless of course you're willing to exchange the pasta for leaves of leaks, sliced courgettes or something like cheese layers like this recipe.

Why do you need use Lloyd Grossman's no added sugar pasta sauce? Why not make your own, it's fairly easy to do. You might find it easier to control your carbs if your steer clear of commercial foods.

BTW don't be afraid of healthy fats.