Not hairy, just yummy

The other day I decided I was bored of my usual workday lunch fare of scrambled eggs on toast or wrap melts in the sandwich toaster. I decided I would do something new and different, and I also decided that the something would involve quorn mince.

Lately, everyone on the WW forums has been raving about the recipes of a duo who call themselves the 'Hairy dieters'. Not having a TV I have never seen them in action, but I've read enough to know that one of their most popular recipes is their lasagne, which uses leek instead of pasta between the layers. That was my starting point - this was the result (apologies for the picture, it isn't overly attractive - you'll have to take my word for it that the end result was utterly delicious.)

INGREDIENTS

1packet quorn mince
1 large tomato, diced
Some sliced mushroom
1 onion chopped
1 small courgette chopped
1 stick of celery chopped
1 carton passata
Mixed dried herbs, salt and pepper to taste
2 large leeks
20g low fat spread
20g flour
8fld oz skimmed milk
15g light grated cheese

To make the sauce, fry the quorn with the vegetables until it has defrosted and the veggies begin to soften. Then pour over the passata, herbs and spices and mix well. Bring to the boil and simmer till fully cooked. Meanwhile peel away the large outer leaves of the leek and boil till completely cooked in salted water. Drain and cool.Take a 9x9" pan and layer as a lasagne, using the leek slices instead of pasta. Now pour the milk into a small pan and add the spread and the flour. Stir continuously until well mixed and then continue to stir until it comes to the boil and thickens. Remove from the heat and pour over the lasagne , sprinkling the grated cheese on too. Bake covered in an oven preheated to 180'c for 40 minutes. Serves 4, 4pp per serving.