Slimming World Lasagne Recipe

Pictures are for illustration purposes

Serves 4
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.

Ingredients400g 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
400g passata
3 tsp italian herbs
Frylight
500g fat free natural yogurt
2 eggs
120g grated cheddar (used as 4 x HexA)
1/2 teaspoon nutmeg
Salt and pepper
12 sheets dried lasagne
4 level tbsp grated parmesan

Method

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.

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