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Slimming World mum shares healthy lasagne recipe that's 'incredible'

Liverpool Echo logo Liverpool Echo 21/05/2022 Rebecca Koncienzcy & Lottie Gibbons
Rebecca's tasty lasagne © Liverpool ECHO Rebecca's tasty lasagne

A Slimming World fan has shared her lasagne recipe that is 'incredible' and syn-free.

Rebecca, 36, from Wirral, was tasked with making an indulgent but healthy lasagne that everyone in her family would enjoy. Inspired by her time at Slimming World, Rebecca has revealed her cooking secrets.

She said: "I have done Slimming World a few times and this has always been one of my favourite recipes that I have modified and changed over the years to get it just how I like. When I cook it I would use the cheese as a healthy extra, the whole thing would be syn-free*.

READ MORE: Slimming World mum shares tasty Cajun chicken recipe that's very filling

"What I love some about Slimming World is the fact you can make meals that the whole family can enjoy but they are still slimming and healthy. I will admit now, this version of a lasagne is a little drier than your normal full fat version, but it tastes incredible and my kids love it."

[*This recipe has not been checked by Slimming World so can not be officially classed as syn-free]

Ingredients:

  • For the main sauce; (can also be used as a pasta sauce on its own)
  • Dried pasta sheets
  • Extra-lean mince (or meat-free mince)
  • Frylight 1 cal spray
  • 1 onion
  • 1 medium carrot
  • 1 celery stalk
  • 2 cloves of garlic (or one teaspoon of dried garlic/garlic paste)
  • 3tbsp of balsamic vinegar
  • 1 beef stock cube (or veg one if you are going meat-free)
  • 1 500g box/jar of passata
  • 250g of water

For the white sauce;

  • 500g of fat-free quark
  • 1 egg
  • Nutmeg
  • Reduced-fat cheese, grated

Method:

1. Preheat your oven then chop your onion, carrot and celery into small cubes and add to a pan with some 1 cal spray oil and soften and then add in your garlic.

2. Add a little salt to your mince and add to the pan and brown the meat.

3. Add in your balsamic vinegar and stir, then add in your stock cube.

4. Add in the passata and I usually add 250g of water to the box/jar to get all the leftover passata and add that to the pan.

5. While you let that all simmer together, prepare the white sauce by adding the quark, egg and about a half a teaspoon of nutmeg to a bowl and mix.

6. Layer your pasta sheets and main sauce into an ovenproof dish and on the final layer add the white sauce mixture and top with your grated cheese.

7. Place in oven on gas 6/200°C until golden brown on top

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