Being back on plan means I need to get serious about cooking properly once again. I’m at my parents house for dinner tonight and then I’ll be heading back up the road to London Town.
Luckily my mum is also going to Slimming World so she will be thrilled with the sun free dinner I’m planning.
Lasagne normally means an huge indulgence for me, with decadent sides such as chips and garlic bread. So I decided to make myself a nice syn free version to satisfy that indulgent side of me!
First off I made the mince with a ridiculous amount of ‘s’ veggies so that it could be eaten as a meal on its own after I’ve used it in the lasagne.
I softened 300g of finely chopped onions in some frylight and a couple of tablespoons of water until they went translucent. Then in went 500g lean beef mince, stirred around until the beef was nicely browned off. Into the onion and beef mixture I added, 250g bell peppers, 300g courgette and 660g carrots all finely chopped. To add flavour, I then popped in 6tbsp of frozen mixed herbs (from Tesco), 6tbsp of frozen chopped garlic (also from Tesco), 500g passatta, 5tbsp tomato puree and 2 Knorr Rich Beef stock pots. To make sure the veggies cooked properly I also added an additional 400ml of water.
This was all brought to the boil and then turned down to simmer until all the vegetables were cooked and the sauce was thickened and gravy like.
The mince needs to cool down a bit so while that’s cooling, I made the ‘white sauce’. Obviously a normal, lovely tasty bechamel sauce is totally out of the window as it is all syns! So, to get creative I went with quark instead. I love the stuff and use it in so much, it doesn’t have much taste on its own but it picks up flavour so well. I mixed 600g quark with one egg, 1tsp mustard powder and some salt and pepper.
Once the mince was cool, I layered the the mince and white sauce with dried lasagne sheets. The final layer was the quark mixture and then topped with 200g lighter cheddar cheese.
This was then popped in the oven at 200°C for 30mins.
Alongside the lasagne, I put some SW chips in. Just cut up potatoes with plenty of frylight and some spices.
While that was cooking, I chopped up some salad to boost the ‘S’ in the meal. I also made a quick balsamic salsa with tomatoes, pepper, onion and a splash of balsamic vinegar. Its just nice to add some different textures sometimes!