This is my adaption of the lasagne recipe found here:
http://denver.yourhub.com/Longmont/...log~435499.aspx

250g cauliflower
1 egg
250g light shredded mozzarella
250g light Ricotta (look for a brand with <1g carbs/100g)
4 egg yolks
110g wedge Peppercorn Brie
20g garlic paste
30g spring onions
1.Preheat oven to 180 degrees C. Lightly grease a square pyrex dish.
2.Place cauli in microsafe dish, cover with plastic wrap and mic on HIGH 3min. Drain and

cool in a fine-hole collander, pressing gently to rid of excess moisture.
3.Grate cauli into mixing bowl, mix in egg and 1C mozzarella. Gently squezze mixture

together with hand, until well combined.
4.In seperate bowl, whisk together egg yolks, Ricotta and garlic paste. Pour a layer of

sauce into pirex dish, spreading evenly.
5. Layer with 1/2 of the cauliflower mix. Press down very gently with spoon after

distributing evenly. Add a 2nd layer of Ricotta mixture.
6.Divide Brie into 4 equal portions and arrange evenly. Add a 3rd layer of Ricotta

mixture.Top with 1/2C mozzarella and finely snipped spring onions.
7.Finish with a layerof remaining Ricotta mixture and top with remaining Mozzarella.
8.Bake for 45 minutes, or until bubbly and the cheese is golden/brown. Let rest for 15

minutes before serving.
Serves 4
Total cals:1683(421/serve)
Fat:111.4g(27.8g/serve)
Protein:142.75g(35.7g/serve)
Total carbs:34.1g(6.2g/serve)
Net carbs:13.61g(3.4g/serve)

That's Cleo's recipe

For more goodness go to her blog.

http://cleochatra.blogspot.com/

but i think around the hub she's got more, too!