Ingredients
1 tbsp extra virgin olive oil
1 leek, trimmed, thinly sliced
500g Lilydale Free Range Chicken Mince
200g button mushrooms, sliced
1 bunch English spinach, trimmed, rinsed, dried, chopped
250g cream cheese, chopped
1 tsp dried tarragon
125ml (1/2 cup) tomato pasta sauce 100g coarsely grated Devondale Mozzarella Cheese Block (500g)
Cauliflower lasagne sheets (1.1kg cauliflower, trimmed, coarsely chopped) 40g finely grated parmesan
2 eggs
Instructions
1. For the lasagne sheets, process half the cauliflower until finely chopped. Microwave in a covered bowl for 8-10 minutes until tender. Drain, then mix with parmesan and egg.
2. Preheat oven to 180°C (160°C fan). Spread cauliflower mixture on baking trays, press into rectangles, and bake for 15-20 minutes until dried. Cut into 10cm-wide sheets.
3. In a frying pan, heat oil and cook leek until soft. Add chicken, mushrooms, and spinach, cooking until golden. Stir in cream cheese and tarragon.
4. Grease a baking dish, layer with pasta sauce, lasagne sheets, chicken mixture, and mozzarella. Repeat layers, finishing with sauce and cheese. Bake for 30 minutes until golden. Rest for 7 minutes before serving.
PREP TIME & NUTRITION:
Prep Time: 30 mins, Servings: 6, Calories: 350, Net Carbs: 5g, Fats: 20g, Protein: 30g