Dinner - Slimming world lasagne with quark recipes

Author: Mark Mahle  

Lasagne can be something that's quite hard to get right on Slimming World. The best vegetable lasagne recipe out there is this Mediterranean vegetable lasagne which can even be syn free on Slimming World!

Slimming World Lasagne

Slimming World Lasagne
Lasagne can be something that's quite hard to get right on Slimming World. The white sauce tends to be the problem. A good few dieters tend to syn a jar of sauce and some of the die-hard followers will use Quark with Egg Yolk. This recipe uses a delightful white sauce recipe to make a lasagne that's hard to beat
Provided by: Daryl
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 18
Ingredients:
  • 500 g Lean Minced Beef (5% Fat)
  • 1 Onion (Finely Chopped)
  • 3 Cloves Garlic (Crushed)
  • 10 Mushrooms (Sliced)
  • 2 Carrots (Grated)
  • 1 Can Chopped Tomatoes
  • 500 g Passata
  • 2 tsp Oregano
  • 1 tsp Black Pepper
  • 4 Beef Stock Cubes
  • 3 tbsp Tomato Puree
  • Lasagne Sheets
  • 200 g Floury Potatoes cubed
  • 200 g Butternut Squash (peeled seeded and cubed)
  • Half Tsp Mustard Powder
  • 1 Egg Yolk
  • 120 g Quark (can be substituted with Fat Free Natural Greek Yoghurt)
  • 120 g reduced fat grated cheddar (optional)
How to cook:
  1. Pre-heat the oven to 180 degrees C (gas mark 6)
  2. For the white sauce
  3. Add 450ml water to the potatoes and butternut squash, with a crumbled vegetable stock cube.
  4. Place on a high heat, and bring to the boil. Cover and simmer for 15 minutes, until the vegetables are tender.
  5. Remove from the heat and, without draining the vegetables, add the mustard powder and blitz them in a food processor to form a smooth sauce. It will be quite runny but, don't worry!
  6. Mix together the Quark / Greek Yoghurt with the 2 egg yolks, then mix into the sauce.
  7. For the ragu
  8. Spray a large frying pan or wok with fry light. Fry the beef with Onions, Mushrooms, Carrot and Garlic until the beef has browned and onions softened.
  9. Sprinkle the beef stock cubes over the minced beef and stir in.
  10. Add the can of chopped tomatoes, passata, oregano and black pepper and stir thoroughly.
  11. Stir in the tomato puree. This will add flavour and help to thicken the ragu slightly.
  12. To make the lasagne
  13. Place a third of the ragu into a lasagne dish, and cover with lasagne sheets.
  14. Repeat this for three layers of Ragu and Lasagne sheets. Ensure that the last layer is completely covered in lasagne sheets, and press them down into the sauce slightly.
  15. Top with the white sauce and a sprinkling of grated cheese.
  16. Place in a pre-heated oven at 180 degrees celcius (gas mark 6) for approximately 25-30 minutes, until the sauce and cheese has browned slightly.
Notes: Lasagna alla Bolognese, White sauce: traditional lasagna are layered with Bechamel which is a white sauce made with whole milk, flour and cheese. I have lightened this sauce …

Slimming World Slow Cooker Lasagne

Slimming world slow cooker lasagne done the easy way, this is very low syn without any messing around using quark or cottage cheese

Lovely Lasagne

Whip up a batch of our Lovely Lasagne for tonight's dinner. This recipe serves 4 people at only 0.5 bites per serving.
Provided by: Unsilim
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 14
Ingredients:
  • 500g extra lean steak mince
  • 3 garlic cloves, crushed
  • 1 onion
  • 1 carrot, grated
  • 6 mushrooms
  • 2 tbsp tomato puree
  • 2 tin chopped tomatoes
  • 1 beef stock cube
  • 1 tub quark
  • 60g low fat cheddar cheese
  • skimmed milk
  • 240g lasagne sheets
  • mixed herbs
  • low calorie cooking spray
How to cook:
  1. Add some low cal spray oil to a frying pan and add the mince, garlic and onion, allow the meat to brown. Add the carrot, mushrooms, tomato puree, tinned tomatoes and a crumbled beef stock cube and allow to simmer.  Sprinkle some mixed herbs to the mixture and check to see if it needs a pinch of salt or pepper. In a small pot, whisk a tub of quark into some skimmed milk, adding the milk slowly until you achieve the desired consistency for the “cheese sauce”. Layer your meat & veg, lasange sheets and “cheese sauce” in a large dish and place in a pre-heated oven (180degrees) for 30 minutes. Before serving, sprinkle the cheddar cheese on the top of the lasange and leave in the oven to melt for a few moments. Serve with a crunchy green salad and some homemade coleslaw. – Unislim
Notes: Slimming World Lasagne, Add 450ml water to the potatoes and butternut squash, with a crumbled vegetable stock cube. Place on a high heat, and bring to the boil. Cover and simmer for 15 minutes, until the …

Mediterranean Vegetable Lasagne Recipe

Mediterranean Vegetable Lasagne Recipe
The best vegetable lasagne recipe out there is this Mediterranean vegetable lasagne which can even be syn free on Slimming World!
Provided by: JustAverageJen
Total time: 65 minutes
Cook time: 45 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 17
Ingredients:
  • Spray Frylight or other 1 cal cooking spray
  • 1 Courgette (cubed)
  • 1 Aubergine (cubed)
  • 3 Peppers – red, orange or yellow (deseeded and cut into bite size chunks)
  • 1 large Red Onion (quartered then sliced)
  • 2 500g Cartons Passata
  • 30 g Fresh basil (torn)
  • 3 Cloves Garlic (crushed)
  • 250 g Baby Plum Tomatoes
  • 400 g Lasagne Sheets (dried)
  • 500 g Quark
  • 1/4 tsp Mustard Powder
  • 1 Egg
  • 160 g 50% Less Fat Cheddar (grated)
  • 150 ml Vegetable Stock
  • Salad To Serve
  • 1 Fresh Tomato Sliced for top if wanted
Nutrition:
  • Serving Size: 1 Portion without side salad
  • Calories: 510 calories
  • Sugar: 18.8 g
  • Sodium: 425.6 mg
  • Fat: 9.2 g
  • Saturated Fat: 4.6 g
  • Trans Fat: 0.2 g
  • Carbohydrate: 77.5 g
  • Fiber: 9.5 g
  • Protein: 31.2 g
  • Cholesterol: 53.8 mg
How to cook:
  1. Preheat oven to 200°c
  2. Using a large saucepan add the Passata, basil, aubergine and courgette and heat on a medium temperature for 10-15 minutes
  3. Meanwhile using a large frying pan fry the onion and pepper in Frylight for approximately 10 minutes or until starting to brown slightly and softening.
  4. In a mixing bowl combine the quark, egg, mustard powder and vegetable stock until well combined. Then set this mixture aside.
  5. Mix together the vegetables in the frying pan and saucepan.
  6. Carefully layer the vegetable mixture and lasagne sheets in a large ovenproof dish.
  7. Pour the quark mixture on top. Then top with the grated cheese.
  8. Bake for 40-45 minutes until browned lightly on top. Serve hot with a side salad.
Notes: Pork Mince Lasagne, On the way home from today's short but sweet campervan trip, I popped a Sainsbury's and found three tubs of Quark Garlic & Herb cooking sauce …

Vegetarian Aubergine (Eggplant) Lasagne

Vegetarian Aubergine (Eggplant) Lasagne
Aubergine Lasagne - Whether you are vegetarian or just fancy a meatless meal, this (Eggplant) Aubergine Lasagne is healthy and delicious.
Provided by: Siobhan (Slimming Eats)
Total time: 85 minutes
Cook time: 70 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Mediterranean
Number of ingredients: 19
Ingredients:
  • 240ml (1 cup) of 2% milk - (HEa)
  • 60g (2oz) of vegetarian-friendly parmesan (or similar hard cheese, mature cheedar is good too) - (2xHEa)
  • 1 tablespoon of cornstarch - (1.5 syns)
  • pinch of mustard powder
  • salt and pepper to season
  • 50g (1.5oz) of Mozzarella (HEa)
  • 1 large onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 red bell pepper
  • 2 cloves of garlic
  • 240ml (1 cup) of canned crushed tomatoes (or use passata)
  • 1 tablespoon of tomato paste (use 2 if using passata)
  • 480ml (2 cups) of vegetable stock
  • splash of balsamic vinegar
  • 1 large aubergine (eggplant)
  • 6 oven-ready lasagne sheets (may need more depending on size of your lasagne sheets)
  • sprinkling of Italian herbs
  • salt and black pepper
  • olive oil spray oil
Nutrition:
  • Calories: 320 calories
  • Carbohydrate: 22 grams carbohydrates
  • Cholesterol: 26 milligrams cholesterol
  • Fat: 8.8 grams fat
  • Fiber: 4.3 grams fiber
  • Protein: 13.9 grams protein
  • Saturated Fat: 5.3 grams saturated fat
  • Serving Size: 1 SERVING
  • Sodium: 835 grams sodium
  • Sugar: 11 grams sugar
How to cook:
  1. Spray a frying pan over medium heat with olive oil spray. Add the onion and garlic and cook until softened.
  2. Add the carrot and red bell pepper and cook for a further 3 mins.
  3. Add crushed tomatoes, tomato paste, stock, balsamic vinegar, and Italian herbs.
  4. Bring to the boil, then reduce heat, cover and simmer until sauce reduces and thickens.
  5. Preheat oven to 180c (fan 160c), 350f or gas mark 4
  6. In the meantime slice the aubergine into slices (not too thick)
  7. Add to a colander and rinse with water, sprinkle with a little salt and pat dry
  8. Place on a baking tray lined with parchment, spray over the top with spray oil and bake until softened (approx 20-30 mins)
  9. Raise temp to 200c/fan 180c/ 400f or gas mark 6
  10. Spray a lasagne dish with some olive oil spray
  11. Line the bottom of a square ovenproof dish with half the vegetable mix, then half the aubergine slices in a layer.
  12. Then top with 3 sheets of lasagne.
  13. Add the remaining vegetable mix, the rest of the aubergine slices and then the final 3 sheets of lasagne.
  14. Set the dish aside while you make the topping.
  15. Place a small saucepan over medium heat, add the milk, mix the cornstarch with a little cold water and add this into the milk with the mustard powder. Whisk constantly until the sauce starts to thicken, then add in 30g (1oz) parmesan cheese until melted and creamy.
  16. Pour this over the top of the lasagne, then season the top well with salt and black pepper.
  17. Finish off with the mozzarella and remaining parmesan cheese and bake in the oven until golden (approx 30-40 mins).
  18. Serve with your choice of sides.
  19. Enjoy!!
Notes: Unofficial Slimming World cheese sauce with quark, Instructions. Mix all ingredients in a bowl until smooth and well combined. Spoon on top of lasagne pasta sheets, sprinkle with cheese and bake …
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