I started with an onion in the pan [free from UJ's garden] and then added the mince [£1.85 from Morrison's], to which I added a pepper [free from the greenhouse] and a very finely chopped courgette [free - garden] and a tin of chopped tomatoes [31p from Aldi at some point in the past] and a tablespoon of Aldi's onion gravy granules. This cooked up into the most appetising mince ragu-type mixture - and it smelled gorgeous!
At the same time, I set a whole head of cauliflower [80p, roadside stall] to steam over a pan of water, so this was cooked at about the same time as the mince. I made s simple cheese sauce with grated cheese, milk, Vitalite and cornflour, and then poured it over the cauliflower and used the resulting cauliflower cheese as the cheesy layer in the lasagne. It all piled up most satisfactorily, and the FH and YFG had some for their tea last night whilst I was at gymnastics with the EFG. The other four portions are safely tucked in the freezer for another day! It stretched the mince out, and added another vegetable to the meal without making a lot of extra work.
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4 comments:
Talk about rubber mince! I am impressed. WS xxx
I often use a tin of (value) kidney beans to bulk out mince. I can't manage lasagne though! No matter what I do, it turns out sloppy. It's such a good idea to use cauliflower cheese as the cheese sauce. Yum! Lesley x
You could have also cooked a similar amount of green lentils and then added that to the mince. I find it an easy way to double the amount of "meat layer" in a spag boll or something similar like a lasagna. I've made a vegetarian lasagna before now with a head of celery and diced carrots, adding nutmeg to the white/cheese sauce to change the flavour balance.
Thank you for those encouraging comments and the useful suggestions. We are not a family which embraces beans and lentils at all, so perhaps that is a new avenue for us to try. The closest we get to a chickpea is hummus...
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