Step 1

Cook the spaghetti as per instructions on the pack. Once cooked, submerge in cold water to stop cooking.

Step 2

Spray a frying pan with low calorie cooking spray, add the onion and fry for 2 minutes until just starting to soften.

Step 3

Add the beef mince to the pan and stir until browned on all sides.

Step 4

Once the beef mince has browned add the courgette, pepper, garlic and mushrooms and cook for a further 3 minutes until the vegetables are soft.

Step 5

Add the mixed herbs, balsamic vinegar and Worcestershire sauce. Pour in the chopped tomatoes and passata and give the pan a stir.

Step 6

Crumble the beef stock cube directly into the pan and season with salt and pepper to taste. Allow to bubble for a few minutes.

Step 7

In a mixing bowl combine the Greek yoghurt and eggs and whisk together until smooth. Season with a little salt and pepper.

Step 8

Pre-heat the oven to 180ºC and drain the spaghetti leaving it to one side.

Step 9

Pour a layer of the Bolognese sauce in the bottom of the ovenproof dish and then top with a layer of spaghetti.

Step 10

Spoon a little of the white sauce on top of the spaghetti layer and begin again with Bolognese and spaghetti.

Step 11

Pour the remaining white sauce on top of the final spaghetti layer and sprinkle with the cheese.

Step 12

Pop the dish in the oven for 20 minutes until heated through and the cheese is bubbling on-top serve with your choice of accompaniment.