Slimming World lasagne recipe

This healthy beef lasagne will keep the whole family happy

lasagne

by Emily Gilbert |

A classic dish made healthy, this Slimming World lasagne recipe combines layers of beef ragù with pasta and a veg-packed sauce to make a delicious and hearty healthy dinner.

Takes: 1 hour 35 minutes

Serves: 4

Ingredients

Low-calorie cooking spray

500g lean beef mince (5% fat or less)

1 large onion, finely chopped

1 medium carrot, peeled and finely chopped

1 celery stick, finely chopped

150g closed-cup mushrooms, sliced

3 large garlic cloves, crushed

227g can chopped tomatoes

1 beef stock cube, crumbled

4 tbsp tomato purée

2 tbsp Worcestershire sauce

1 heaped tsp dried oregano

Small pack fresh basil, finely chopped

12-14 dried lasagne sheets, briefly dipped in cold water

For the sauce

200g peeled and deseeded butternut squash, roughly chopped

200g peeled floury potatoes, roughly chopped

1 vegetable stock cube, crumbled

120g plain quark

1 large egg yolk

½ tsp mustard powder

Method

  1. Spray a deep non-stick frying pan with a little low-calorie cooking spray and place over a medium heat. Fry the mince for 8-10 minutes, or until browned, then drain off any fat and transfer to a plate. Keep warm.
  1. Spray the pan with a little more low-calorie cooking spray and fry the onion, carrot, celery and mushrooms for 10 minutes, adding a little water if they start to stick. Return the mince to the pan and add the garlic, chopped tomatoes, stock cube, tomato purée, Worcestershire sauce, oregano and basil plus 500ml water. Bring to a gentle boil and simmer for 15 minutes or until thickened. Season to taste.
  1. Meanwhile, make the sauce. Put the squash, potatoes, stock cube and 450ml water in a medium saucepan over a high heat. Bring to the boil, cover and simmer for 15 minutes or until tender. Remove from the heat and, without draining, add the remaining sauce ingredients. Whizz until smooth with a stick blender and season to taste.
  1. Preheat your oven to 200°C/fan 180°C/gas 6 and spray a 30cm x 20cm ovenproof dish with a little low-calorie cooking spray.
  1. Spoon one-third of the mince into the bottom of the dish and cover with lasagne sheets. Repeat these layers twice more, finishing with a layer of lasagne sheets that covers the mince completely. Pour over the sauce, pushing the sheets into the sauce a little, and bake for 35-40 minutes or until the lasagne is cooked through. Serve hot with salad.

Recipe from Slimming World.

Most read

Slimming World chicken supreme

Ruth Macintyre's butternut squash soup recipe

Warming sticky toffee pudding recipe

25 easy meals 11 year olds should be able to make

Just so you know, whilst we may receive a commission or other compensation from the links on this website, we never allow this to influence product selections - read why you should trust us