By Gosia E
500g chicken mince
½ tsp Italian herbs
225g mushrooms, sliced
4 packed cups spinach
1 400g jar organic tomato sauce
1 cup cottage cheese
¼ tsp garlic powder
¼ cup grated cheese
Preheat the oven to 190°C.
Grease a casserole or lasagne dish.
Over a medium heat, cook the chicken mince
and herbs in a frypan until brown. Transfer to a bowl.
In the frypan, melt a tsp coconut oil and sauté
the mushrooms. Place in another bowl.
Wilt the spinach in the frypan, and also set aside in another bowl.
Mix together the cottage cheese, egg and garlic powder.
Pour on the base of the dish a ½ of the tomato sauce. Add ½ of the chicken, then ½ of the mushrooms, followed by ½ of the spinach, and ½ od the cottage cheese. Repeat the layers one more time to use up all ingredients. Top the final layer with grated cheese .
Cover with aluminium foil, and bake in the oven for 35minutes.
Remove the foil and bake for a further 10-15 minutes or until the top starts to brown.
Serve with a green salad