Keto Moussaka

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Soften 2 tomatoes, 1 red pepper and 4 garlic cloves in a saucepan and then blend to form a sauce with a hand blender.
Chop 1 large onion, 2 celery sticks, some chestnut mushrooms and soften in a large pan with  a couple of spoons of olive oil, add 1kg of lamb mince and brown.
Season with salt, pepper and spices of choice, I like rosemary, basil, oregano and mixed herbs.  Add a small glass of red wine if desired.
Add the tomato mix to the mince and add a squirt of tomato puree if desired.
Leave to simmer for approx 30 mins.
Slice an aubergine and roast in olive oil with some mixed herbs in an oven at 180 degrees for about 30 mins, turn after 15 mins.  (Alternatively fry off).
You can also do the same with courgette if desired.
Boil the cauliflower florets.
Once cauliflower is soft, blend with a large spoon of Philadelphia soft cheese, salt, pepper, a large handful of grated cheddar cheese (I am also partial to a drizzle of white truffle oil) and blend with hand blender to create smooth mash.
Once everything is cooked, grease a lasagne dish with unsalted butter, put the mince at the bottom, layer with aubergine/courgette, sliced tomatoes, and cauliflower mash at the top, finish with grated cheddar cheese.

Bake in the oven at 190-200 degrees for approx 30 mins until golden.

Serve with salad and my garlic keto flat bread.

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