I adore Italian food, so it was inevitable that at some point I’d be trying to make a lasagne that cost as few syns as possible. Well, I did better than that – I made it entirely syn-free!
Here’s how I did it (measurements are haphazard at best and can be changed to suit yourselves). It will serve 2-3 people as is, but it’s easily adjustable to make it larger or smaller.
F = Free food – eat as much of this as you like
S = Speed food – eat as much of this as you like, filling at least 1/3rd of your plate with it
P = Protein food – eat as much as you like
HEa = Healthy Extra A – daily dairy allowance
For the white sauce:
- 1 small tub of quark (P)
- 1 egg (P)
- pinch dried mixed herbs (optional)
- pinch black pepper (optional)
For the Bolognese:
- Small pack of beef mince (less than 5% fat) (P)
- 500 mls passata (S)
- 1 medium-sized onion (diced) (S)
- 2 cloves garlic (crushed) (S)
- 1 large orange pepper (diced) (S)
- half a courgette (cut into chunks) (S)
- half a dozen mushrooms (sliced) (S)
- 1 tbsp tomato puree (F)
- 1 tsp dried mixed herbs (F)
- 1/2 tsp each paprika and cayenne pepper (F)
- Dash of Worcestershire sauce (F)
- Dash of balsamic vinegar (F)
- Sheets of lasagne pasta (F)
- Grated cheese (HEa)
- Pre-heat oven to 180C
- Brown the mince in a non-stick pan, then add the onion, garlic, courgette, peppers, and mushrooms.
- Pour in the passata, and add the tomato puree, herbs, spices, balsamic vinegar and Worcestershire sauce.
- Simmer until the sauce reduces, stirring occasionally so it doesn’t stick to the bottom of the pan and burn.
- In a bowl, lightly beat an egg and then add the quark, stirring well. Id you wish, you can add some mixed herbs and a little black pepper.
- In a lasagne dish, put a layer of the Bolognese sauce in the bottom, then some sheets of lasagne (if you’re using dried, par-boil them for a few minutes before using). Spoon some of the quark sauce on top of the lasagne sheets. Repeat the three layers until you’ve used it all, finishing on a layer of quark sauce.
- Top with the cheese.
- Pop it in the oven at 180C for 40 minutes, until the cheese is golden brown and the pasta is cooked through.
- Serve with a side salad of speed vegetables for extra oomph!
The quark sauce went a little souffle-ish after baking, but this was actually quite nice and meant the lasagne held its shape quite well once served, which made a nice change, as my lasagnes usually pool all over the plate when I dish them up! If you dislike the idea of the egg in the sauce, you can always thin out the quark with a little milk, but remember to syn it!