Lasagne: putting it together and cooking

I use our really deep Pyrex dish to make our lasagne, so you get really, really deep portions. I start off with a thin layer of sauce on the bottom and top with a layer of dried lasagne sheets. Then two more (thicker) layers of sauce topped with lasagne.

The sauce goes on top. Traditionally, you should use bechamel sauce, but for our Slimming World lasagne I used: 300ml fat free fromage frais, 75g Quark, and a couple of eggs – beaten well and poured on top of the top layer of lasagne. Top with low fat cheese*.

Cook at 200 degrees Centigrade for at least 40 minutes, or until the pasta is cooked (try piercing the top layer with a knife to test it).

Slimming World Syns: this recipe is Syn FREE on Extra Easy (and Green) – except for the cheese.

*Rather than cheese you could use bacon – fat trimmed off, cooked and shredded, and sprinkled liberally on top of the white sauce. This would make it totally Syn FREE!

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This entry was posted in Pasta, Slimming World recipes and tagged , , , , , . Bookmark the permalink.

One Response to Lasagne: putting it together and cooking

  1. Pingback: A slightly odd lasagne: spinach and wurst | Em's Food

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