Lasagne: making the tomato sauce

I was half way through making a sauce to go with the meatballs, when I changed my mind – I wasn’t convinced that bacon in the sauce would work the lamb meatballs. So I made the sauce with a lasagne in mind. Aside from the bacon it’s only vegetables – so you could easily miss out the bacon and make it vegetarian.

I was ably assisted in my sauce prep and making by my niece, Tyler (her hand is pictured right!). She’s still not convinced about eating vegetables, but seems adept and chopping and stirring. On a previous visit she jointed a chicken – gross, but satisfying. She’s got potential…

Some bacon bits*
2 red onions, roughly chopped
7 cloves of garlic, crushed
2 courgettes, chopped
12 mushrooms, sliced
4 pieces frozen spinach
440g chopped tomatoes with basil
500ml passata with basil
Balsamic vinegar

Fry the bacon bits in a large frying pan until cooked through. And the onion and garlic, plus Fry Light and a splash of water. Cook, covered, until onion is softening. Add the courgettes and another splash of water. Continue to cook, covered, until the courgettes are softening. Add the mushrooms and cook, covered, until they are soft. Add the spinach and continue to cook, covered, until it is defrosted and stir through.

Add the chopped tomatoes and passata. Stir and cook until heated through. Add a couple of splashes of balsamic vinegar. Cook until warmed through, and continue to cook on a low heat until a little reduced. Leave to cool. If not using immediately it can be frozen or chilled.

I’ll be making the lasagne shortly…

Slimming World Syns: This recipe is Syn FREE on Extra Easy.

*We keep the wee bits of bacon from when we’re trimming the fat off bacon, and try the best to trim the fat off those too, and use them in pasta sauces or carbonara.

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