Spoon a third of the mix into the ovenproof
dish, then top with two sheets of lasagne.
Preheat the oven to 200degC/fan 220degC/gas 4 and bake in an ovenproof
dish for 20 minutes or until golden.
First place the chips onto a lightly-oiled ovenproof
Olive oil METHOD 1 In an ovenproof
pan (see tip, below), add the butter and melt it over a medium heat.
Melt the butter in a medium ovenproof
non-stick frying pan over a medium heat.
Mix well, then spoon into a shallow ovenproof
Scatter 25g caster sugar in the base of an ovenproof
20cm pan and place over a medium heat.
Low-calorie cooking spray 2 large bags of spinach, washed and trimmed 750glow-fat naturalcottage cheese 1/2 tsp dried red chilli flakes A little freshly grated nutmeg 2 egg yolks Salt and freshly ground black pepper 500g dried cannelloni tubes 1 small handful of torn fresh basil leaves, to garnish Salad leaves, to serve FOR THE TOMATO SAUCE 1kg passata 1 tsp dried oregano 1 tbsp sweetener 2 garlic cloves, crushed 1Preheat the oven to 200degC/Fan 180degC/Gas 6 and spray a 30 x 20cm ovenproof
dish with low-calorie cooking spray.
Spray a large non-stick ovenproof
frying pan with low-calorie cooking spray and place over a medium-low heat.
Meanwhile, make the gratin: Layer half the chard and potatoes into an ovenproof
dish, scatter over onion, then place rest of the chard and potatoes on top.
You will need a non-stick frying pan that is ovenproof
and small enough to fit in the oven.
Butter the bread, cut each slice in half on the diagonal and arrange in the ovenproof