Slimming World Lasagne – Syn Free

A delightful lasagne dish, surprisingly syn free

I’m a great fan of anything with bolognese sauce. It’s incredibly versatile and can easily be turned into Chilli with a sprinkling of chilli powder. Lasagne is another dish that uses bolognese sauce that I love but, I’ve always found it difficult on Slimming World. For some reason, it’s difficult to nail the bechemel sauce. Some people use quark with egg yolks, some syn a jar of white sauce. However, Iceland have recently added a beef lasagne to their collection of Slimming World syn free meals. Having tried it, I found it really nice (with a good bechemel style sauce) but, I also prefer the ragu recipe that I use for bolognese.

In this recipe, I’ve taken the best of both worlds. I’ve used the ragu from my Spaghetti Bolognese, and combined that with a rather delicious bechemel style sauce from the Iceland recipe. Not being one for blowing my own trumpet normally, I must say that this is a lasagne that’s going to be pretty hard to beat.

Best of all, it’s completely Syn free. The addition of cheese can be used from your healthy A allowance.

Slimming World Lasagne – Syn Free

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4

Ingredients

For the Ragu

  • 500 g Lean Minced Beef 5% Fat
  • 1 Onion Finely Chopped
  • 3 Cloves Garlic Crushed
  • 10 Mushrooms Sliced
  • 2 Carrots Grated
  • 1 Can Chopped Tomatoes
  • 500 g Passata
  • 2 tsp Oregano
  • 1 tsp Black Pepper
  • 4 Beef Stock Cubes
  • 3 tbsp Tomato Puree
  • Lasagne Sheets

For the white sauce

  • 200 g Floury Potatoes cubed
  • 200 g Butternut Squash peeled seeded and cubed
  • Half Tsp Mustard Powder
  • 1 Egg Yolk
  • 120 g Quark can be substituted with Fat Free Natural Greek Yoghurt
  • 120 g reduced fat grated cheddar optional

Instructions

  1. Pre-heat the oven to 180 degrees C (gas mark 6)

For the white sauce

  1. Add 450ml water to the potatoes and butternut squash, with a crumbled vegetable stock cube.
  2. Place on a high heat, and bring to the boil. Cover and simmer for 15 minutes, until the vegetables are tender.
  3. Remove from the heat and, without draining the vegetables, add the mustard powder and blitz them in a food processor to form a smooth sauce. It will be quite runny but, don't worry!
  4. Mix together the Quark / Greek Yoghurt with the 2 egg yolks, then mix into the sauce.

For the ragu

  1. Spray a large frying pan or wok with fry light. Fry the beef with Onions, Mushrooms, Carrot and Garlic until the beef has browned and onions softened.
  2. Sprinkle the beef stock cubes over the minced beef and stir in.
  3. Add the can of chopped tomatoes, passata, oregano and black pepper and stir thoroughly.
  4. Stir in the tomato puree. This will add flavour and help to thicken the ragu slightly.

To make the lasagne

  1. Place a third of the ragu into a lasagne dish, and cover with lasagne sheets.
  2. Repeat this for three layers of Ragu and Lasagne sheets. Ensure that the last layer is completely covered in lasagne sheets, and press them down into the sauce slightly.
  3. Top with the white sauce and a sprinkling of grated cheese.
  4. Place in a pre-heated oven at 180 degrees celcius (gas mark 6) for approximately 25-30 minutes, until the sauce and cheese has browned slightly.

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