One of the first things I learned to cook with my Mum was lasagne. Admittedly, she would make the bolognese and the bechamel sauce...my role in the dish was the assembly job. The preparation time involved made you appreciate the meaty creamy layers when you finally took it out of the oven. Obviously the flour based sauce, full fat cheese and mince certainly helped me build some layers of my own!
Luckily,on Extra Easy we have quark. It's syn free, so beaten with some eggs and a Healthy A portion of grated reduced fat cheddar you can feel a little more relaxed about the creamy topping on your lasagne. There's no need to worry about the sauce going lumpy in the saucepan....you don't even need to cook quark white sauce just pour it over the top before cooking in the oven as usual. With extra lean meat, plenty of mushrooms, peppers and onions, pasta or potato layers..you can tuck in to a large plateful.
The same principle is used in the featured recipe on the Slimming World site - Moussaka. I am trying that tonight after several friends have recommended it. Essentially its very similar to a lasagne. The key differences are the use of aubergines instead of pasta, quorn or lamb instead of beef mince to which cinnamon is added rather than basil or oregano. Both of these dishes keep well in the fridge or freezer for ready meals so make a large batch.
Note: I follow Extra Easy and for simplicity don't reference Green and Red days a great deal here!
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