I’ve definitely been having a bit of an Italian moment recently, what with my recent meatball success, and starting to make my own pasta, and this lasagne turned out to be just as much of a win in my books!
I was completely convinced that lasagne without bechemal sauce would be terrible, and whilst this lasagne is different to the original, it’s also really tasty! In fact, the fromage frais which replaces the bechemal adds something completely different, but very yummy to the recipe! There is honestly no reason that syn free alternatives to every day foods should be any less delicious, so I’m really pleased to have found out that I can still enjoy lasagne, without any of the guilt!
Syn free, tasty and satisfying lasagne!
- 750g Lean Beef Mince
- 1 Tin Chopped Tomatoes
- 5 Regular Tomatoes (chopped)
- Half a Pack Cherry Tomatoes (Halved)
- 2 Beef Stock Cubes
- 2tbsp Tomato Puree
- 1tbsp Dried Mixed Herbs
- 1tsp Garlic Powder
- 500g Fat Free Fromage Frais
- 2 Eggs
- Salt & Pepper (to taste)
- Lasagne Sheets
- 240g Grated Mozzarella/ 180g Grated Cheddar
- Brown the mince over a high heat and then add the tomatoes and cherry tomatoes and fry until the tomatoes begin to reduce.
- Add the tinned tomatoes and beef stock and garlic powder and reduce the heat, simmer for 10 minutes and then add the tomato puree. Stir and leave to simmer.
- Pour the fromage frais into a bowl and crack in the eggs, and add salt and pepper. Whisk with a fork until completely combined. Take the mince off the heat.
- Spoon one layer of mince into the bottom of a deep dish lasagne tray, and then add a layer of lasagne sheets and a layer of the fromage frais mixture.
- Repeat this and then top the last layer of fromage frais with the grated cheese.
- Bake in the oven for about 25 minutes, or unil the cheese has turned golden brown and the lasagne sheets are cooked.
This recipe is syn free on Slimming World when the cheese is used as your HexA option and the lasagne serves 6.