Spinach Fettuccine Casserole

Ingredients (serves 4)

• 2 bags No Calorie Noodles
• Half tablespoon olive oil
• 2 egg whites, 1 full egg, beaten
• Quarter teaspoon salt
• Quarter teaspoon ground black pepper
• 5 tablespoons oat bran
• 4 tablespoons grated reduced-fat cheese of choice

Method

• Preheat the oven to 190 degrees.
• Grease a baking pan with your olive oil.
• Drain, rinse and dry your No Calorie Noodles as instructed.
• Add the beaten eggs, 1 tablespoon cheese, salt and black pepper and combine them well.
• Pour this mixture into the baking pan and spread evenly.
• Sprinkle oat bran and the rest of the cheese on the top.
• Cover the baking pan with aluminum foil and bake for 30 minutes until puffed up.
• Take it out, uncover and bake for a further 15 minutes or place under the grill until golden.
• Serve warm and fill up… without filling out

*Tasty tip- you can easily add chicken or tuna into this casserole to increase your protein portion!

Lean Mean Lasagne

Ingredients (serves 6)

• 1 cup sweet onion, finely chopped
• 1 cup sweet onion, finely chopped
• extra virgin olive oil
• salt
• fine white or black pepper
• 450g lean beef/ostrich mince
• 2 large garlic cloves, zested or minced fine
• ½ teaspoon each dried oregano and basil
• ¼ teaspoon crushed red pepper
• 1 can crushed tomatoes
• 1 large yellow squash, diced
• 1 large zucchini squash, diced
• 500g small, sweet peppers, cut in rings and trimmed of obvious seeds
• 3 bags No Calorie Noodles, drained, rinsed and drained again (cut with kitchen shears to make smaller lengths if desired)
• 400g fresh mozzarella (look for the slimmers option), cut in slices
• 120g fresh ricotta cheese

Method

• Preheat oven to 180 degrees.
• In a heavy saucepan, combine onion with one tablespoon olive oil and pinches of salt and pepper over medium heat.
• When mixture begins to sizzle, turn heat to medium-low and cook until onion is soft and translucent, stirring occasionally about 10 minutes.
• Increase heat and add mince, breaking up with a wooden spoon as it cooks until no pink remains and meat is very lightly browned, carefully maintaining heat so onion does not brown darkly.
• Add garlic, basil, oregano and crushed red pepper, stir about 10 seconds and then add crushed tomatoes, stirring well until all combined.
• Cook over medium-low heat without stirring, uncovered, about 30 minutes until thick; sauce should just bubble gently.
• On a large sheet pan, toss both squashes with ½ tablespoon olive oil and a pinch of kosher salt and roast until tender, about 15 minutes.
• On a second sheet pan, toss pepper rings with ½ tablespoon olive oil and a pinch of kosher salt and roast until tender, about 15 minutes.
• Decrease oven heat to 160 degrees.
• Grease casserole dish.
• To assemble, spread ¼ of the tomato sauce in the dish, top with half the cut No Calorie Noodles, then half the roasted vegetables.
• Add about half the fresh mozzarella, saving the six largest center slices for the top layer.
• Dot with all the ricotta, followed by half the remaining meat sauce.
• Finish by adding the rest of the noodles, then the roasted vegetables, then the remaining sauce.
• Top casserole with the six largest mozzarella slices, and bake for 30 minutes.
• Allow to sit at least 15 minutes before serving.
• There will be a fair amount of liquid, which will absorb into the lasagna somewhat as it cools; reheating portions in the oven will dry some of this, but if you adore sauce, spoon this up as you plate the servings!