CARBS 33% / PROTEIN 33% / FATS 33%

Aubergine egg lasagne



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INGREDIENTS

Egg - 5 medium
Egg white - 4 medium
Parmesan - 21 g
Aubergine - 256 g
Courgette - 160 g
Sweet potato - 320 g
Cottage cheese, reduced fat - 160 g
Fresh tomatoes - 256 g
Tomato puree - 2 tbsp
Basil - 11 leaves
Pepper - 1 tsp




COOKING INSTRUCTIONS

  1. Preheat oven to 180C
  2. Whisk eggs and finely grated parmesan until light and airy. An electric whisk would save you time here.
  3. Thinly slice aubergine, courgette and sweet potato lengthways and start to layer in a small baking tray
  4. In between layers of vegetables, pour egg mixture
  5. Bake in oven for 40 minutes
  6. While lasagne is baking, blend or finely chop tomato with pepper, basil and tomato paste
  7. Gently heat tomato in a pan, then add cottage cheese and serve with lasagne