454g / 1lb lean mince – leave out for meatless and substitute lentils or mung beans
Tin chopped tomatoes
Aubergine (prepared separately)
BECHAMEL WHITE SAUCE:
100g Philadelphia Light
100g Fat Free Natural Greek Style Yogurt
2 teaspoons whole grain mustard
Pinch of nutmeg (optional)
Preheat oven at 150°c
In a pan sweat onions, garlic together for 15 mins in a little water.
Add mince and cook until brown mixing every few minutes.
Add in the veggies, feel free to add your own selection!
Add in chopped tomatoes and flavour with herbs / spices of your choice, see my choice above.
Simmer for 10 minutes slowly.
The aubergine I sliced into rounds other recipes mention to cut into long slices. I first put the slices in a pan with a little coconut oil with seasalt. Then I popped under the grill for a nice charred look! Leave to the side for layering.
White Sauce: Low calorie so simple and tasty! Whip the cheese, yogurt, mustard and egg together and set to side.
Layer with mince, then grilled aubergine, and pour white sauce on top.
Bake in the oven for 30-40 mins
Serve with salad, roasted veggies , great for batch cooking and freezing.