Keto pastitsio with courgettes

Method

1. 1

   Cut the courgettes lengthways into thin strips, 4–5 mm thick, with a knife or mandoline. Salt them, leave for 20 minutes to release their water, then pat them dry.

2. 2

   Lay the strips on a lined tray, brush with half the oil and roast at 200 °C for 15 minutes.

3. 3

   Soften the onion and garlic in the rest of the oil in a saucepan, then add the mince. Once it has browned, stir in the tomato purée, cinnamon and water and season. Simmer for 20 minutes, until the liquid has cooked away.

4. 4

   For the topping, melt the butter in a small pan, add the cream and heat until steaming, without letting it boil. Take it off the heat and stir in two-thirds of the cheese and the nutmeg. Add the yolks last, stirring quickly so they don't scramble.

5. 5

   In a 25 × 30 cm dish, lay half the courgette strips as you would the pasta. Spread the meat over them, cover with the remaining strips, pour on the topping and sprinkle over the rest of the cheese.

6. 6

   Bake at 180 °C for 35 minutes, until golden. Before cutting it into squares, give it half an hour out of the oven.