This is a bit of a guest recipe so to speak, in that I didn’t cook it, my husband did and it’s also somewhat his creation, although based loosely on a Slimming World recipe. The recipe was taken down from him as he ran through how he’d made it so some of the quantities of ingredients are a little vague. Apologies for this out of the way, let’s move on.
I was having a bit of a lasagne craving but wasn’t heavily into the idea of using the 20% fat mince that my husband always insists on using as he claims it’s healthier than the lean (less than 5% mince) which is also “free” or “unlimited” in the capacity you can eat, on Slimming World. So as a compromise and to try experimenting with new flavors he suggested using pulled beef which is actually much lower in fat. We used Smoky BBQ pulled beef from the chilled counter at Tesco for convenience more than anything but if you were more dedicated to the cause you could try making your own.
Here’s what you need…
2 packets of Tesco Smoky BBQ Pulled Beef
Half a red onion
1 white onion
1 Red pepper (de-seeded and chopped)
1 Small tin of organic sweetcorn
2 Cloves of garlic
1 Tin of baked beans
1 Tin of chopped tomatoes
1/2 tube of tomato puree
1 Chicken stock cube
2 Small tubs of onion & chives cottage cheese
1 Tablespoon of quark
1 Bag of rocket
And here’s what to do…
Cook the pulled beef as directed on the packaging
Cook the chopped onion in a large pan
Add the cooked pulled beef, chopped mushrooms, finely chopped garlic, chopped pepper, sweetcorn, paprika, oregano and cayenne pepper to the pan of onions, season to taste and cook for approximately 6 minutes
Add the baked beans, chopped tomatoes, tomato puree, half a cup of water and sprinkle in the chicken stock cube
Cook until the sauce has reduced down a bit but allow the sauce to be quite thin at this point as it will thicken in the oven
Toss the rocket on top of the sauce and allow this to steam on top of the sauce
Combine the cottage cheese, quark and a handful of grated cheese in a bowl, season to taste
Stir the now wilting rocket into the sauce
Start to layer the sauce and lasagne sheets in a deep oven proof dish. Begin with a layer of sauce and continue until the dish is almost full but remember to leave room for a final lasagne sheet layer and the cheese mixture
Pour over the cheese mixture and sprinkle a handful of grated cheese over the top of this with some oregano
Place in the oven for around 30-40 minutes on 200 c (180 in a fan oven)
Serve with a side salad and home made Slimming World chunky chips
I actually really enjoyed this recipe, it satisfied my lasagne cravings as it still had all the required flavors going on. Tthe texture was obviously slightly different, less “meaty” I think I would describe it as, but this wasn’t necessarily a bad thing as the pulled beef brought a whole new level of interest to the meal. The baked beans, although seemingly an odd ingredient to use, helped to bulk out the sauce and tasted really nice as well.
For those of you counting the syns, if my calculations are correct then it worked out fairly low syn as all you really have to count is the pulled beef and if you count the cheese as your Healthy Extra A then the rest of the ingredients are basically fee. I’m afraid this recipe is in no way Gluten or Dairy free or suitable for Vegans however, Sorry!
Molly, although seemingly a little suspicious of it, did have a good go at it. She picked out and ate the following components: the beans, the sweetcorn, the red pepper and the pasta. Strangely leaving the pulled beef and cheese. There’s no accounting for taste I suppose!