This Slimming World Lasagne recipe is adapted from the one on the official Slimming World website. I’ve made a couple of tweaks to it, but it’s still very straightforward.
Syns 1 1/2 per serving
(Also uses 120g – 4 HexAs – of cheddar; add 6 syns to each portion if you’d rather syn it)
TIme 40 minutes, plus 30 – 40 minutes in the oven.
400g extra lean minced beef
1 red pepper, deseeded and cut into small pieces
1 courgette, cut into small pieces
400g mushrooms, chopped
2 onions, chopped into small pieces
4 garlic cloves, peeled and chopped or crushed finely
400g can chopped tomatoes
3 tsp italian herbs
500g fat free natural yogurt
120g grated cheddar (used as 4 x HexA)
1/2 teaspoon nutmeg
Salt and pepper
12 sheets dried lasagne
4 level tbsp grated parmesan
1 – Using a very large frying pan or wok, fry the minced beef, red pepper, courgettes, mushrooms, onions and garlic over a high heat for 6 – 8 minutes.
2 – Beat the eggs, and carefully stir in the yogurt. Add the cheddar and nutmeg to this mixture and stir to combine.
3 – Preheat the oven to 200c / Gas mark 6 (only do this if you’re planning to eat straight away – skip this step if you’re making the lasagne to heat later).
4 – Add the tinned tomatoes, passata and dried herbs and cook for 15 minutes, stirring frequently.
5 – Spray a large lasagne dish with frylight. Spread half the mince mixture across the base of the dish. Add layer of lasagne sheets, followed by half the yogurt and cheese mixture.
6 – Add a second layer of mince, then the rest of the lasagne sheets and the remaining yogurt and cheese mixture.
7 – Sprinkle the parmesan over the top.
8 – Cook in the oven for 25 – 30 minutes (up to 45 minutes if cooking from cold) or until the top is golden. Serve hot with Slimming World chips or salad.
(Huge apologies for my shocking food photography. I’m working on it!).