Well, it’s not really a lasagna as it has no pasta and it’s not a cottage pie as it has no potato. It’s layered like a lasagna and tastes sort of like a lasagna AND it’s better for you 🙂
394 Calories per serving
- 1 Medium Cauliflower, cut into florets
- 1 Spaghetti Squash
- 200 g 10% Fat Beef Mince (or Quorn or Puy lentils if you want this to be vegetarian)
- 125 g Chestnut Mushrooms, sliced
- 2 tsp Saccla Organic Red Pesto
- 100 g reduced fat Cheddar
- 1 Medium Aubergine, sliced thinly lengthways
- 1 egg, beaten
- 2 tsp minced garlic
- 3 tsp Olive Oil
- Cut the Spaghetti Squash in half. Season and spray with a tsp of olive oil. Place on a baking tray and bake in a 200 C oven for 35 – 40 minutes or until cooked through. Allow to cool slightly so you can handle it. Scoop out the flesh and set aside
- Steam the Cauliflower florets until tender. Purée with a hand blender (or even mash). Don’t worry about making it too smooth as you wont notice in the finished dish. Having said that, try not to leave big chunks. Mix in half of the cheddar cheese and stir well. Set aside.
- Take the aubergine slices and lay them out on a foil-lined baking sheet. Season the foil first with salt and pepper and spray with a teaspoon of olive oil. This will prevent the slices sticking to the foil. Place in a hot oven (200 C) and bake till they are nicely coloured – approximately 15 minutes. Keep an eye on these as you don’t want them to burn. Once cooked, chop up into bit size bits
- Brown the mince in a heavy based saucepan with 1 tsp of olive oil and the 2 tsp of minced garlic. Add the mushrooms and cook for a further 7 – 10 minutes until the mushrooms start to brown. Add the 2 tsp of red pesto. Stir well and set aside
- Just before layering up, add the raw beaten egg to the cauliflower purée as this will help to set the dish
- Using all the ingredients now prepared, layer as you would a lasagna (I used a small casserole dish 19 cm x 6 cm) – a layer of white sauce, a layer of spaghetti squash, a layer of aubergine, a layer of mince and repeat. Top with the remaining cheddar cheese and place in the hot 200 C oven for about 10 minutes or until the cheese is melted and the dish is warmed through.
Note: You can reduce the calories of this dish by reducing the olive oil used and use herbs instead of the red pesto. But that’s a personal choice.