- 4 eggs
- 125 g cream cheese
- 15 g psyllium husks
- 250 g cottage cheese
- 100 g Cheese grated in TM
- Your favourite meat or vegetable sauce (see Tip)
Preheat oven to 150 degrees. Line a baking tray with baking paper, and tear off a second sheet of paper the same size.
Crack eggs into TM Bowl. Beat at Speed 4 for 90 seconds.
Add cream cheese and husks and beat at Speed 4 for 20 seconds. Scrape down sides and beat for another 10 seconds. Mixture should be well combined and smooth.
Pour mixture onto lined baking tray. Place second baking sheet on top of mixture. Smooth out with hands, rolling pin, and/or MC. Try to spread mixture evenly across tray.
Place tray in oven for 10 minutes. After 10 mins, remove from oven and allow to cool briefly. Carefully peel back top baking sheet. Cut lasagne into desired size pieces.
Increase oven to 200 degrees.
Spread half of bolognese mixture over base of baking dish. Arrange half of lasagne sheets on top and cover with half of cottage cheese and grated cheese. Repeat with remaining bolognese, lasagne, and cheese.
Bake for 20 mins or until cheese is browned.
I like to make bolognese the night before and save half the sauce for this recipe.
For a great bolognese, try: www.recipecommunity.com.au/main-dishes-meat-recipes/chunky-bolognese/146542
For grated cheese, I use a mix of parmesan, mozzerella, and cheddar.
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