Home made lasagne

Pasta is fine. What goes wrong is we eat too big portions and we smother it with piles of meaty/cheesy sauce

I make mine ‘healthier ‘ by using half mince/half lentils and grated carrot, make my own tomato and white sauce. When making the white sauce I simmer the milk with an onion and a couple of bayleaves. Gives lots of flavour Cheese is only added to the top layer. Parmasen mixed with a small amount of cheddar.

You can make it healthier by using either courgette or leek instead of the pasta

krlyr wrote: »

Depends. If I use a 20% fat mince at £3.38/kg, I'm getting 800g per 1kg, which translates to a 'fat-free meat' price of £4.23/kg. If I buy a 5% fat mince at £8/kg, I'm paying £8.42/kg for meat element. I may be binning most of the fat, but I'm still paying a lot less for the actual mince I keep. Plus fat gives flavour, and it's actually a decent energy source (if you're using burning the calories to use it up). If you wanted to be real OS, you could find a use for the fat too.

I agree. I only buy 20% fat mince because whilst mince needs browning on a high heat, it needs long slow cooking to tenderise and take on the flavours being added


I fry off, then drain, leaving perhaps a tablespoon of fat to fry the aromatics.