Mediterranean Lasagne (Low GI)

YUM!!!!!!!!!!!!! this is a big hit with the family whilst helping me to maintain my healthy diet. Win!Win!
It has been sourced from The New Glucose revolution Life Plan.by Prof Jennie Brand-Miller, Kaye Foster- Powell.Receipes bu Lisa Lintner

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

1. Preheat the oven to 100degrees C.
2. Heat the oil in a large heavy-based saucepan over moderate heat. Add the onions and garlic and cook, stirring occassionally, for 3 minutes.
3.Add the mince and cook till the meat turns brown, then add the tomatoes, tomatoe 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.23 cm x 34 cm, layer the ingredients.Start with half the meat sauce, then 2 1/2 sheets of lasagne, half the eggplant slices, all the spinach sprinkled with nutmeg, salt and pepper, 2 1/2 sheets of lasagne  pasta, eggplant slices, meat sauce and grated cheese.
6. Bake for 40-45 minutes. Serve with a crisp green salad (serves 6-8)

Low GI
kJ/cal 1189/284
Protein 23g
Fat 11 g
Carbohydrate 24g
Fibre 6g