When Matt and I used to do Slimming World, one of our favourite meals was Slimming World friendly lasagne. While I am not eating pasta or dairy right now, Matt is, and he asked if I could make a lasagne for him. I had written up the recipe on my old blog, so I thought it would be a good chance to refresh it (and put some pictures with it! The last post had a picture of the cat in it… As you do).
We always used the parmesan as our Healthy Extra A (30g is your HEA), but other than that, I am pretty sure this is a syn free recipe (I only say “pretty sure” as it has been a while since I did Slimming World).
- 500g extra lean mince beef
- 1 onion, diced (red or white – doesn’t matter)
- 2 celery sticks, diced
- 4 grated carrots (squeeze the extra juice out)
- 1 carton of passata (390g)
- 1 tin of chopped tomatoes
- 4 gloves of garlic, minced
- Splash of Worcester sauce
- Splash of balsamic vinegar
- 1 tbsp smoked paprika
- Lasagne sheets
- 500g tub of fat free cottage cheese
- 3 or 4 tbsp fat free natural yogurt
- 120g parmesan cheese (grated)
- Preheat the oven to 200°c, then get chopping/grating.
- In a large saucepan, fry off the mince beef (you don’t need to add any oil) and add the onions in (I love that smell!).
- Once browned, add in the veg. You can add whatever you like to get your superfree in, but I would suggest grating it so you don’t end up munching through whole pieces of carrot. Cook the veggies until they’ve softened a little.
- Add the passata and chopped tomatoes. Mix well, and add any seasonings (paprika, balsamic vinegar and Worcestershire sauce). Taste for seasoning, and adjust to suit your tastes.
- Depending on how many layers you like, spoon some mixture into the lasagne dish, and layer the lasagne sheets.
- Add roughly half the pot of cottage cheese (sounds weird I know, but it works!), then layer up with the lasagne then mince again.
- When you’ve added the last layer of lasagne sheet, spread the rest of the cottage cheese over the top. Pad out the cottage cheese on top with a couple of dollops of yogurt, before sprinking the parmesan over.
- Pop the lasagne on the middle shelf in the oven, and about half an hour later, hey presto, there’s your lasagne!
This makes 4 very generous portions if you’re super hungry. For this one, I’ve actually cut it in half again so it’s a better sized portion. The leftover portions have now been popped into the freezer – instant ready meals!