This family Slimming World Syn Free potato lasagne is a doddle to make and can be made Vegetarian with Quorn mince meat (in pictures). Or with extra lean mince beef as originally made, but make sure it’s 5% or less fat.
I was in the mood for something a little bit different today and this is what I came up with. Syn Free Slimming World potato lasagne. I originally called it gratin as you’ll see in the weblink, but I think just potato lasagne is simple enough. (You can scroll down for the recipe).
And instead of potato layers throughout (although I’m tempted to give it a go next time), I just lined a large rectangular baking tray with slices. You may want to aim for about 5mm thick though as any thinner can turn them far too brown and crispy. Or, babysit your oven closely to avoid this instead.
CAN BE SUITABLE FOR MEAT FREE MONDAYS
I hadn’t realised Quorn mince meat was syn free. If I had, then I’d forgotten. So the last time we did an online shop, I bought a few 500g family bags as they’re usually way more affordable than extra lean mince meat.
Yes, it helps that we have a spare freezer. But that’s because I don’t like throwing anything away and store my leftovers of almost everything.
But you’ll find Quorn quite a dry texture when frying with straight from frozen in the pan, so I’ve changed the original recipe directions to help you. Also, I feel I’ve come a long way since I developed it. My original pic in a tweet here really says it all, doesn’t it?!
OTHER ITALIAN RECIPES YOU MIGHT LIKE
- 500g extra lean minced beef or Quorn mince
- 2 medium potatoes, thinly sliced
- 1 garlic clove, finely chopped
- 1 red onion, diced
- 1 deseeded yellow pepper
- A sprinkle of cayenne pepper
- A sprinkle of ground ginger
- 2 tbsp tomato puree
- 400g tinned chopped tomatoes
- 1 tsp balsamic vinegar
- 1 tbsp dried basil
- 100ml water
Cheese Sauce Topping
- 80g lower fat mature cheddar, grated (40g = 1 person’s healthy extra)
- 200g fat free natural yoghurt or similar
- 1 egg
- 1/4 tsp mustard powder
Preheat your oven at 200 degrees Celsius.
Then spray a large rectangular baking dish with frylight evenly spread the potato slices along the base. It doesn’t matter if some overlap, but also avoid thin transparent slices as above to prevent burning.
Now spray with frylight again and season with salt and pepper and bake in the oven for 10 to 15 minutes.
Meanwhile, spray a large frying pan with frylight and saute the onions and garlic first, followed by the mince meat and herbs and spices until browned. Once this is done, add the tinned tomatoes, puree, balsamic vinegar and water and simmer for about 10 minutes while stirring.
Then remove the potatoes from the oven and spread the meat or Quorn mixture evenly on top. Then move on to mixing the cheese sauce which is very simple. In a separate bowl, whisk together an egg, the mustard powder and fat free natural yogurt.
Spread it evenly on top of the meat or Quorn layer.
Now sprinkle on top the lower fat cheese and bake for 15 minutes on 180 degrees Celsius or until all the cheese has melted and is slightly golden. Note that the amount of cheese we’re using here equates to two peoples’ Healthy Extra A cheese allowance. I use reduced fat mature cheddar which allows me to have 40g, but different cheeses (even healthier ones) are different, so always refer to your Slimming World app if in doubt.
Finally, remove from the oven and serve with your favourite side dishes. If you enjoyed it, feel free to tag #TastefullyVikkie so I know you made it.
CAN’T MAKE ME NOW? PIN ME FOR LATER…
STORING & REHEATING LEFTOVERS
I freeze or refrigerate all of my leftovers. I don’t believe in waste. So, using a microwavable, freezeable and oven proof lidded container is perfect for this recipe.
When it comes to freezing, I recommend for up to a month, or storing in the fridge for up to 5 days maximum.
To reheat, ensure you defrost first so it doesn’t effect the quality of the lasagne, then bake for around 10-15 minutes in the oven, but this time using tinfoil to avoid baking the top further.
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IF IN DOUBT
I am in no way associated with Slimming World or trained to give advice. I’m just a regular paying member who loves to cook and eat great food that is as good for me as possible. I take a lot of time to develop and calculate the syns of my recipes.
At the time of publication, the syn information is accurate using their Food search and Syns Calculator tools. All of which are available via the Slimming World app. But, if you’re ever in doubt, always ask your consultant, or call the Slimming World Syns Hotline: 09068 518 518. Syn information can sometimes change to help protect your weight loss, and food manufacturers often change the ingredients they use.
Slimming World Syn Free Potato Lasagne
- 500 g Extra lean mince meat or Quorn mince *Both syn free
- 2 medium potatoes peeled & sliced around 5mm thick
- 1 garlic clove minced
- 1 red or white onion peeled & diced
- Sprinkle cayenne pepper *optional
- Sprinkle ground ginger
- 2 tbsp tomato puree
- 400 g tin of chopped tomatoes
- 1 tsp balsamic vinegar
- 1 tbsp dried basil or oregano
- Preheat the oven on 200c.
- Spray a large oven dish with frylight and layer the base with the sliced potatoes, season, spray again and place in the oven for 15 minutes.
- Meanwhile, spray a large frying pan with frylight and saute the onions and garlic until tender.
- Now add brown the ground beef or Quorn along with the herbs and spices and fry until browned.
- Stir in the tinned tomatoes, puree and vinegar and fry for another 10 minutes and spoon evenly over the potatoes.
- In a separate bowl, whisk together the egg, mustard powder and spread on top of the meaty or veggie mince layer.
- Finally sprinkle the cheese on top, then lower the oven to 180 degrees and bake for a final 15 minutes and enjoy!