I made up some vege mince pasta sauce to put in a lasagne for dinner tomorrow night. In fact, I made up the sauce and lasagne sheets part of the lasagne and will put it in the fridge over night, before adding the white sauce and cooking tomorrow night.
And I may also have made up a teeny little lasagne in a mini loaf tin too. So we’ll see how that goes.
5 cloves garlic, pressed
3 white onions, chopped
2 courgettes, chopped
3 sticks celery, chopped
400g Quorn vege mince
2 400g cans chopped tomatoes
250ml red wine
2 tsp dried basil
2 tsp dried oregano
1/2 tsp nutmeg
2 bay leaves
15 fennel seeds
freshly cracked black pepper
Spray a large pan with Fry Light. Add the garlic and onion and a splash of water – cook with the lid on for a few minutes. Add the courgettes and stir. Cook with the lid on for a few minutes. Add the celery and stir.
Add the vege mince – break it up a little and mix with the other ingredients. Add the passata and stir through. Cook with the lid on for a few minutes.
When the vege mince is defrosted and cooked through add the tomatoes, red wine, Worcestershire sauce and herbs. Bring to the boil and simmer on low for as long as you can be bothered to – but at least a half hour.
The pasta sauce can be served with pasta or made up into a lasagne.
Slimming World Syns: this sauce is Syn FREE apart from the red wine – so count the Syns or miss it out.