On the way home from today’s short but sweet campervan trip, I popped a Sainsbury’s and found three tubs of Quark Garlic & Herb cooking sauce reduced to 99p. Anyone on a Slimming World or fat free health regime will understand Quark are like gold for cheese lovers. They are so versatile for many creamy cheesy-like recipes but I usually only opt for the plain version so I am able to either have it as a sweet or savory dish.
I picked them all up with no intention of a lasagne at all – I am a sucker for anything reduced. If an offer is too good to miss, then I usually don’t; these purchases tend to take the lead of my spontaneity when cooking and most I never have to throw away.
Once I got home, I checked my fridge for anything to use up prior to our big shop at the beginning of March. I had already defrosted pork chops and 5% lean pork mince (syn free) which I had also bought cheap at £2.20 and the fresh tomatoes for 20p. A pork lasagne was the first thought and add eggs to the quark if it were to be like a single cream consistency (which I think it was).
And since today is Saturday, I feel uncomfortable filming for my YouTube channel while my fiance is home and weekends – and besides, this is our “us” time. So instead, as of late, I have been finding a little cooking therapeutic so I know I can do a bit of nesting by cooking ahead with a massive main to conveniently eat for over two days. These two days have recently been to relax in front of the telly as we have been so busy.
The Recipe – Syn Free & Serves 6
- 300g 5% lean pork mince
- 3 small onions diced
- 3 cloves of garlic
- A pack of 6 tomatoes (skinned in boiling water)
- 3 tubs of Quark garlic & herb cooking sauce
- A pack of lasagne sheets
- 1 tbsp dried garlic
- 3 small eggs
- 2 vegetable stock cubes
- 300ml water
- 5 tbsp tomato puree
- 1 cup of sliced mushrooms
1. Firstly you need sauce the onions, minced garlic and seasoning until soft, then add the lean pork to fry off.
2. Now skin the tomatoes by pouring boiling water over them in a bowl (I find it encourages the skins to peel off easier by pricking them) and leave for a few minutes, then rinse under a cold tap. Peel the skins off and dice. Now add them to them and the basil to the pan, the tomato puree and water and simmer with the lid for 20 minutes.
3. Now add the sliced mushrooms and replace the lid and simmer for a further 10 minutes. I add them towards the end as I don’t want them to shrink too much in size.
4. While the meat sauce is cooking, whisk together the quark sauce and eggs.
5. Pick your desired dishes – if you want one giant lasagne, then you could use a 30cm x 20cm dish. The one in the pic is Pyrex’s next size down and 2 classic small tin pie dishes from Lakeland – I think portioning them into smaller dishes allows to fool the eater into feeling content with a set portion. It is a great way to prevent overeating – eg, we tend to eat a four person’s dish between the two of us – and everything is about eating in moderation.
6. If you want to sprinkle low fat cheese on top, then feel free but of course, with Slimming World, then you would need to syn it or use it as a healthy extra.
7. Put in the oven on gas mark 6 for 30 minutes.
I hope you enjoyed it too!
And don’t forget if you try this, then please tag me on instagram #tastefullyvikkie or twitter @tastefullyvikki.
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