mojomcl
Silver Member
Not sure if this is the right place to reply/say....I tried the lasagne tonight, ad it was YUM! I made a couple of changes which worked amazingly well (But I haven't tried the exact recipe above, so I can't compare). I thought I would share them with you guys, hope no one minds?
OK, I made LOADS of the mince mixture (I used 3 bags of Quorn mince), planning to keep some leftover for lunch tomorrow. I discovered to my horror that I only had once can of tomatoes, so I thought on my feet and used one tin, plus quite a bit of passata, plus four grated beetroot (For colour, sweetness and moisture). And a good shake of lea perrins.
I made the macaroni with just water, as I've used todays HEs. It didn't look much when done, and I wondered how I could make it more cheese sauce like. So, in a bowl I mixed a tub of quark, a good dollop of fromage frais, and three egg yolks. I let the pasta cool a little, then mixed it all together. It resembled a REALLY lush, decadent cheese sauce ♥.
With the whites of the eggs, I whisked into semi-stiff peaks and laid aside.
I layered the lasagne as normal, and when I was ready to do the top layer I folded in the egg whites to the cheese mix, and spread it over the top. This gave the top a lovely golden, crunchy topping.
I didn't use any cheese, or any HEs at all, so the total syns would have been 2, I think, just for the pasta n sauce. This made enough for one large lasagne dish (4 servings) plus 2 individual lasagne dishes, so a very generous 6 in total.
Thanks so much to SpaceAngel for posting this recipe in the first place. It's already a favourite in this household! ♥
OK, I made LOADS of the mince mixture (I used 3 bags of Quorn mince), planning to keep some leftover for lunch tomorrow. I discovered to my horror that I only had once can of tomatoes, so I thought on my feet and used one tin, plus quite a bit of passata, plus four grated beetroot (For colour, sweetness and moisture). And a good shake of lea perrins.
I made the macaroni with just water, as I've used todays HEs. It didn't look much when done, and I wondered how I could make it more cheese sauce like. So, in a bowl I mixed a tub of quark, a good dollop of fromage frais, and three egg yolks. I let the pasta cool a little, then mixed it all together. It resembled a REALLY lush, decadent cheese sauce ♥.
With the whites of the eggs, I whisked into semi-stiff peaks and laid aside.
I layered the lasagne as normal, and when I was ready to do the top layer I folded in the egg whites to the cheese mix, and spread it over the top. This gave the top a lovely golden, crunchy topping.
I didn't use any cheese, or any HEs at all, so the total syns would have been 2, I think, just for the pasta n sauce. This made enough for one large lasagne dish (4 servings) plus 2 individual lasagne dishes, so a very generous 6 in total.
Thanks so much to SpaceAngel for posting this recipe in the first place. It's already a favourite in this household! ♥