Left over meat sauce

Discussion in 'Food & Cooking' started by koukouvagia, Mar 3, 2013.

  1. koukouvagia

    koukouvagia

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    We had a fabulous spaghetti bolognese last night.  But we are on a low-wheat, low-carb diet and last night's dinner was a treat.  I have plenty of sauce left over and I could just freeze it and use it next time or I could incorporated into a low carb dish.  Any ideas?
     
  2. ishbel

    ishbel

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    I don't know about low carb, but I saw a UK tv programme where leeks were separated into individual leaves after washing, blanched and used as lasagne 'sheets'.  I have used that idea a couple of times.
     
  3. koukouvagia

    koukouvagia

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    Sounds good, even the green parts though?  Those are tough.  I could do a lasagna with eggplant or zucchini maybe?  Thanks for the idea!
     
  4. ishbel

    ishbel

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    No, not the tough green bits!

    i've also used lengths of thinly cut courgettes as lasagne, in the past.
     
  5. mike9

    mike9

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    Why not use Dreamfields pasta - 5g of digestible carbs.  It's my go to brand for years now. 

    You can substitute egg plant for lasagna too.  I peal then slice it the long way then brown them slightly in the oven and build my lasagna with them.