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Left over meat sauce

post #1 of 5
Thread Starter 

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?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 5

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.

post #3 of 5
Thread Starter 

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

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 5

No, not the tough green bits!

 

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

post #5 of 5

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. 

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