Egg salad (low fat)

Pumpkin/Vegetable lasagna

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I love lasagna in every way – with meet, vegetables, salmon etc.

This one is low carb and deeeelicious !!

Recipe (4 pers.):

1 hokkaido pumpkin

½ cauliflower”head”

½ broccoli

500 ml. mornay sauce (I used Karolines Køkken 4% fat)

1 back of frozen spinach

1 back shredded cheese (low fat)

½ liter vegetable boullion (1 tube)

To do:

Boil the hokkaido with the vegetable boullion for 10-15 min. medium heat

Save some of the water when cooked!!

Blend the pumpkin and add some of the water until you have a smooth consistency

Defrost spinach and excess water

Cut the cauliflower and broccoli into “slices”

In a ovenproof dish you add layers of everything until you don’t have anymore

Remember to add cheese between the layers too, and top with the rest of the cheese

I season with salt/peber between the layers

Bake at 200 degress for app. 35-40 min. (depending on your oven – keep an eye on it!)

Enjoy 🙂

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Egg salad (low fat)