Besan Egg Lasagne Sheets - Whisk eggs and egg whites with the besan flour in a mixing bowl, or pulse blend in a blender.

Preheat an electric frying pan on high setting, spray with oil. Using a soup ladle, spoon 1 full ladle of egg batter mixture into the pan, swirl to cover base and cook for 60-90 secs. The batter should be of a thin consistency. (Best not to touch the eggs while they cook. This will cause them to tear.)

Using 2 spatulas, loosen the edges of the egg sheet, then gently lift the egg sheet onto a large plate / platter. Repeat another 3-4 times until mixture is used. When egg lasagne sheets are done, set aside in fridge to cool.

Respray with oil and reheat the electric frying pan on high setting. Cook onion for 1-2 mins to soften. Add meat, then seasoning and chilli flakes. Cook for 3+ minutes to brown meat, stirring frequently. Add zucchini, carrot, parsley and spinach leaves. Stir in beans and canned tomatoes. Reduce heat, place lid on top and simmer for 5-6+ minutes or until meat is cooked.

Using a large rectangular, ceramic / glass lasagne dish (approx. 32 x 25cm), place one egg sheet onto the base. Spoon ¼ of the meat mixture over the sheet then add corn. Place a second egg sheet on top, layer with cucumber strips, then spoon another ¼ portion of the meat mixture over the top. Place a third sheet, add lettuce, tomatoes and ¼ serving of meat mixture.

Add another egg sheet, spoon remaining meat mixture over the sheet, add orange slices, jalapeños (optional) and spread the cheese slices over the top. Place the 5th egg sheet on top and you’re done. Cut into 8 portions and serve.

Note - You can use a large round non-stick frying pan for this recipe. Assemble the lasagne bake in a large round cake tin, same size as the frying pan so the egg sheets will fit.