Welcome to my Syn Free Quick & Cheesy Slimming World Lasagne recipe From RecipeThis.com
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Syn Free Quick & Cheesy Slimming World Lasagne Recipe

A quick take on cheesy Slimming World Lasagne. Plenty of minced beef, cheese, lasagne sheets and flavoured with oregano.
Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Servings: 4
Author: RecipeThis.com

Ingredients

Instructions

  • Peel and dice your onion and throw it into your casserole dish along with the garlic puree and the first of the two cans of tinned tomatoes. Cook for 3 minutes on a medium heat or until the onions have started to soften.
  • Add the mince and cook for a further 10 minutes or until the mince is fully cooked.
  • Add the second can of tinned tomatoes and turn down to low so that it can cook on a simmer. Once the liquid has reduced add the seasoning, stir well and place 3/4 of the Bolognese into your mixing bowl.
  • Take your casserole dish off the heat and push down the last ¼ of your Bolognese so that it is layered like the bottom of a lasagne and has no gaps.
  • Cover it with tiny ½ teaspoon blobs of Philadelphia and then add a layer of lasagne sheets.
  • Do the same again until you have 4 layers of Bolognese, 4 blob layers of cheese and 4 layers of lasagne sheets.
  • Then on the top layer of the lasagne sheets, grate the cheese over the lasagne. Season with a little basil and place your casserole dish in the oven and cook for 45 minutes at 180c/360f.

Notes

I put this down to feed four, but it could probably feed 5-6, we just have a teenage boy that never stops eating. When I add lasagne sheets to a lasagne I make sure that there are no visible bits of Bolognese.
 
If your lasagne sheets don’t all fit then break up some little bits for the edges. I used tinned tomatoes that were a regular size and I bought the chunky ones, though any kind is fine. The benefit of cooking the onions and tomatoes at the same time, is that the tomatoes work as an alternative to cooking oil and you can therefore cook this recipe without any oils or fats.
 
Even though my cast iron casserole dish has a lid, you don’t need it in this recipe. That is because if you cook it in the oven with the lid on, then the likelihood is that the pasta will dry out and taste horrid.