Savour a delicious comforting winter meal that is suitable for Slimming World with this lasagna. This recipe, which is ideal for anyone following the Slimming World plan, Weight Watchers, or anyone else looking to cut calories, is full of flavour thanks to the combination of layers of butternut squash lasagna sheets and rich flavours of tomato sauce and lean beef mince.
This creative twist on lasagna uses butternut squash instead of pasta sheets to produce a scrumptious and wholesome meal. I was first afraid to stray from the well-known classic, but I gave it a shot, and even my kids, who adore lasagna, agreed! My oldest even went so far as to say it was even tastier—talk about a win-win situation and a big thumbs up for Mom!
Why this recipe will be a hit:
Full of taste
pleasantly filling
Perfect for the whole family
ideal for those who cannot eat pasta
Freezable for ease of use
fantastic for large-scale cooking
Contains Rich and delicious extra-healthy tomato sauce
Deliciously mouthwatering
Syn Free if you stick to the Slimming World plan
Just 404 calories for each portion.
Batch Cook – Storage Information
Fridge: Let the food cool completely before putting it in a sealed container. You can keep it chilled for up to three days.
Reheat: Reheat food quickly in the microwave.
Freezer: Let the lasagna cool completely before putting it in an appropriate freezer container. It can remain frozen for a maximum of three months. Before reheating, defrost, and think about portioning out your freezer for easy meal preparation.
Butternut Squash Beef Lasagna:
Enjoy the deliciousness of this beef mince, butternut squash lasagna sheets, and tomato sauce-layered comfort food this winter. designed for Weight Watchers, Slimming World participants, and anybody else on a calorie deficit.
Nutrition Facts:
Slimming World: Syn-free
Calories: 404 calories per serving
INGREDIENTS:
500g of lean, 5%-fat minced beef
400g chopped tomatoes
and 5 tbsp tomato puree
Passata 500g,
Beef Stock 200ml
Spoonful of Worcestershire sauce
One tsp of mixed dried herbs
Two cloves of garlic, crushed
One tiny carrot, grated
One onion, finely chopped
Six Plump Finely Sliced Mushrooms
One chopped red pepper
One green pepper, chopped
Sheets of butternut squash lasagna [Alternatively, use a mandolin to slice about 100g of squash]
Add the salt and pepper.
Cheese-based sauce:
200g Quark
and 500g Fat-Free Natural Yoghurt
Two Eggs
240g of grated reduced-fat cheddar cheese
One teaspoon of Coleman's Mustard Powder,
one pinch of salt
INSTRUCTIONS:
Lightly mist a pan with Frylight or a comparable product, then heat it to a medium temperature.
Incorporate the carrot, onion, garlic, red and green peppers. Add mushrooms and cook for a few minutes.
Once added, cook the mince until browned.
Add the stock and simmer, covered, for five minutes.
Add the Worcestershire sauce, chopped tomatoes, passata, tomato puree, and mixed herbs. Add pepper and salt for seasoning.
Simmer, uncovered, stirring frequently, for 15 to 20 minutes. Simmer any extra liquid until it evaporates. [In the interim, prepare the cheese sauce.]
Warm up the oven to 200°C (180°F fan) and Gas 6.
Cheese-based sauce:
In a bowl, beat the eggs and gradually whisk in the yoghurt.
Continue whisking after adding mustard powder and a small pinch of salt.
Stir in 80% of the grated cheese and the quark. Put aside.
How to Layer a Lasagna:
Spread the ragu over the lasagna dish.
Add a layer of butternut squash sheets on top.
Use all of the ragu to add another layer.
Place the cheese sauce and the leftover cheese gratings on top.
Bake it for 45 to 50 minutes in the centre of the oven, or until it's cooked through and golden brown.
Butternut Squash Beef Lasagna
Ingredients
- 500 g of lean 5%-fat minced beef
- 400 g chopped tomatoes
- 5 tbsp tomato puree
- 500 g Passata
- 200 ml Beef Stock
- Spoonful of Worcestershire sauce
- 1 tsp of mixed dried herbs
- 2 Two cloves of garlic crushed
- 1 One tiny carrot grated
- 1 One onion finely chopped
- 6 Six Plump Finely Sliced Mushrooms
- 1 One chopped red pepper
- 1 One green pepper chopped
- Sheets of butternut squash lasagna [Alternatively use a mandolin to slice about 100g of squash]
- salt and pepper.
Cheese-based sauce:
- 200 g Quark
- 500 g and 500g Fat-Free Natural Yoghurt
- 2 Two Eggs
- 240 g of grated reduced-fat cheddar cheese
- 1 tsp of Coleman's Mustard Powder
- one pinch of salt
Instructions
- Lightly mist a pan with Frylight or a comparable product, then heat it to a medium temperature.
- Incorporate the carrot, onion, garlic, red and green peppers. Add mushrooms and cook for a few minutes.
- Once added, cook the mince until browned.
- Add the stock and simmer, covered, for five minutes.
- Add the Worcestershire sauce, chopped tomatoes, passata, tomato puree, and mixed herbs. Add pepper and salt for seasoning.
- Simmer, uncovered, stirring frequently, for 15 to 20 minutes. Simmer any extra liquid until it evaporates. [In the interim, prepare the cheese sauce.]
- Warm up the oven to 200°C (180°F fan) and Gas 6.
Cheese-based sauce:
- In a bowl, beat the eggs and gradually whisk in the yoghurt.
- Continue whisking after adding mustard powder and a small pinch of salt.
- Stir in 80% of the grated cheese and the quark. Put aside.
How to Layer a Lasagna:
- Spread the ragu over the lasagna dish.
- Add a layer of butternut squash sheets on top.
- Use all of the ragu to add another layer.
- Place the cheese sauce and the leftover cheese gratings on top.
- Bake it for 45 to 50 minutes in the centre of the oven, or until it's cooked through and golden brown.