Here’s another idea for leftover bolognese, and there’s no pasta in sight.
In a small tin, layer bolognese with courgette ribbons sliced thinly on a mandoline, finishing with sauce. For the topping, loosen ricotta with a splash of milk and mash in a couple of roast garlic cloves, salt, pepper and torn basil. Spread it over and top generously with grated mozzarella and Parmesan. Bake at 160°C for about 25 minutes until golden.
I don’t feel guilty about this at all, because it’s vegetables. That’s me justifying it.