Ingredients
- 1.5-2 cauliflower heads
- 2 Tbs powdered chicken stock
- 7 laughing cow light triangles
- 3 zucchinis grated
- 800ml Dolmio red wine pasta sauce
- 560g extra lean beef mince (95% fat free)
- 2 cloves crushed garlic
- 350g wholemeal pasta sheets
- 175g Bega 50% less fat cheese
Method
- Boil the cauliflower in water and add 2 Tbsp chicken stock.
- Place the cooked cauliflower in a food processor with the laughing cow cheese. Blend and add the remaining water from the cauliflower pot until desired consistency is achieved.
- Preheat fan forced oven to 180℃.
- Cook beef in a pan over medium high heat in a non-stick pan. Use a small amount of cooking spray.
- Once browned add the grated zucchini and garlic and cook for another 5 minutes.
- Add pasta sauce and simmer for 10 minutes.
- In a baking dish assemble the layers - meat sauce, pasta, white sauce until the ingredients are used up.
- Place cheese on top and bake for 20 minutes or until cheese is golden brown.
- Makes 7 serves.
MACROS per serve
- Protein 36.5g
- Carbs 43g
- Fat 9g
- Calories 400
Remember
- 1g of protein = 4 calories
- 1g of carbs = 4 calories
- 1g of fat = 9 calories
