Low carb low fat lasagne

I LOVE lasagne, it's one of my favourite italian dishes, what could be more delicious than creamy white sauce, layered with rich bolognaise and sheets of pasta, when I need a cold comfort dish nothing in this world can beat lasagne! However, it's not so healthy, it's full of fat from the minced beef and the cheese, so I made this a lower carb and lower fat version which contains no pasta at all, it still has the rich sauces however keeps the cheese to the minimum and is utterly delicious! 

Ingredients

8 leaves of Savoy cabbage, 1 pack lean beef mince, 1 orange bell pepper, 1 red onion, handfull button mushrooms, 1 tin chopped tomatoes, 1 tbsp dried tarragon, 1 tsp sea salt, 1 tsp chilli flakes, 1 tsp ground black pepper, 1 tbsp butter, 2 tbsp plain flour, 1 pint milk, small sprinkling grated strong cheddar cheese. 

Using a sharp knife cut the tough stem out of the centre of the cabbage leaves and blanch in plenty of boiling salted water for 6 minutes until tender, then rinse under cold water to keep the colour green and drain very well, set aside for later. 

In a large pan add the beef mince and begin to cook, it will start to brown and release some of its natural fat. Cube the bell pepper, onion and mushrooms and add to the pan with the mince to gently cook, for 10 minutes. Add the chopped tomatoes, tarragon, chilli, and a pinch of salt and pepper. Cook on a low heat for 15 minutes whilst you make the white sauce, don't worry if the mince bolognaise reduces, you want to keep the sauces fairly thick. 

In a large pan add the butter and melt over a medium heat.  Once the butter has melted add the flour and mix, cook gently for one minute. Then very gradually add the milk a little at a time until the flour forms a paste and is thoroughly combined in between each addition. The paste will slowly become a thick white sauce. Once all the milk is used up cook the White sauce gently for 5 minutes stirring constantly. Season with a pinch of salt and pepper. 

Preheat the oven to 200 celcius. Now to build the lasagne, in a large baking dish layer the meat and tomato sauce, with the layers of cabbage and white sauce (essentially using the blanched cabbage instead of pasta), making sure you end with a layer of white sauce. Sprinkle the top with grated cheese and bake in the oven for 25 minutes until the top is golden and bubbly.