Yes, yes... I know doesn't sound like paleo, vegan, alternative caveman food... but guess what it is not and it tastes great, affordable and freezes well!

A trio of cheese fills this saucy lasagne.  Prepare it a day ahead for an easy midweek treat.

Prep Time:

30 minutes

Baking time:

55 minutes

Serves 6

* Hot Tips - place oven tray under baking dish to avoid spillage into your oven!

Ingredients

500g of minced chicken

1 jar of tomato based pasta sauce (approx 600ml)

500g lasagne noodles/pasta

500g ricotta cheese

2 cups low fat - reduced salt cottage cheese

1 cup of grated mozzarella cheese

1 egg white, lightly beaten

1/4 cup of chopped parsley

2g of pure horopito

2 tablespoons of grated Parmesan cheese

Method

Preheat oven to 180 degrees  - coat baking dish with olive oil.

In a large non-stick frying pan, cook minced chicken for  approx 10 minutes. (drain off any fat)

Add jar of pasta sauce and simmer for 10 minutes (do not boil)

Meanwhile: cook noodles according to your packets directions, do not add salt!

In a medium bowl combine ricotta, cottage cheese, horopito, 1/2 cup of mozzarella, egg white and parsley.  quick - drain your noodles!!!

Spread half the chicken sauce on the bottom of the prepared baking dish.  Cover with a layer of noodles, spread 1/4 of the mixture (in your medium bowl) then another layer of 1/2 cup of chicken sauce, then noodles and lastly ricotta mixture then the remainder of the sauce!  phewww... that was an event!

Cover dish with foil.  Bake for 45 mins, remove from oven - sprinkle with remaining mozzarella and parmesan.  Back into the oven for approx 10 mins... then take out and let stand for another 10 mins before serving!

Stand back and wait for compliments and offers to do the dishes!

Per serving approx:

Calories - 530kj     Carbs - 53g     Fibre - 5g  Protein  - 41g   Sodium - 759mg

Fat - 16g    Cholesterol  -  85mg