Friday, 18 December 2015

Lentil Lasagne

Recently I have been cooking more and more vegetarian meals and substituting mince for lentils. I have found that our meals which are lentil based have been a huge success with both us adults and the children.

We always enjoy a good lasagne but as I am trying to loose weight I decided that I wanted to adapt the usual recipe and make it a syn free lasagne. After looking a various meat based lasagne recipes on Slimming World I finally had ways to make it healthier but keeping the traditional lasagne flavours.

This is what I did...

Syn Free Lentil Lasagne


300g split red lentils, rinsed
1 yellow pepper, chopped
1 red pepper, chopped
2 courgettes, quartered and sliced
1 aubergine, peeled and chopped
1 red onion
1 x 540g bottle of Cirio Passata la Napolitana
200g chestnut mushrooms, chopped
3 handfuls of fresh washed spinach
1 vegetable stock cube
500mls fat free yogurt
2 egg yolks
1/2 tsp cayenne pepper
2tbsp fat tree cottage cheese
Spray olive oil
6 - 8 lasagne sheets


1 - Heat a few sprays of oil in a large saute pan and gently fry the onion, peppers and courgette for 5 minutes, stirring regularly

2 - Add the aubergine and mushrooms and cook for a further 5 minutes

3 - Add the lentils and pour over the passata and add half a bottle of water

4 - Bring to the boil and crumble in the stock cube

5 - Reduce the heat down and simmer for 30 minutes or until the lentils have softened if it appears to be a bit dry add some extra water as necessary. Once the sauce has cooked, remove from the heat and add the spinach. Stir thoroughly, cover and leave to steam cook the spinach.

6 - Pre heat the oven to 180C fan

7 - To prepare the white sauce place the yogurt into a large mixing bowl and add the egg yolks

8 - Mix together until you have a creamy sauce consistency and add the cayenne pepper and stir in

9 - To prepare the lasagne add a layer of the lentil sauce into a square oven proof dish

10 - Top the lentil sauce with a layer of lasagne sheets

11 - Cover the lasagne sheet with some of the white sauce

12 - Add another layer of sauce, followed by lasagne and white sauce

13 - Once you get to the final layer of lasagne sheets cover with the white sauce and top with the cottage cheese

14 - Place in the oven and cook for 25 minutes

When I first cooked this meal I really was not sure how the cottage cheese would taste in place of regular, full fat, melted cheese but oh wow it works so well! While heating up, the cottage cheese becomes so creamy and has a slight taste of goats cheese.

This meal was a huge success in our house. Everybody cleaned their plates and even had a second serving! What is best of all is that it can be eaten guilt free if you are following the Slimming World eating plan. It is totally syn free and full of good free foods! So if you want seconds, you can!

Enjoy x

1 comment:

Thank you for your comments I do love to hear what you think and try to reply to as many as I can x