Yesterday I made a delicious vege mince pasta sauce and made up the lasagne. I left it in the fridge overnight to mature. This evening when I got home from work I added the white sauce (300ml fat free fromage frais, 1 heaped tbsp Quark, and two eggs, beaten) and topped with cheese (grated low fat cheddar). I cooked it for about half an hour at 200 degrees Centigrade, until the cheese was bubbling.
Top tip: the lasagne needed less time cooking than normal, because it had had some time in the fridge overnight to marinade and for the lasagne sheets to soften.
Now, as well as our regular monster-sized lasagne, I also made up baby lasagne in a mini loaf dish and it turned out great (but needed less time in the oven)! It would be a good size for a lunch (with a side salad), or for a one person portion for a dinner party.
Slimming World Syns: this recipe is Syn FREE except for the low fat cheddar – you can use 42g low fat cheddar as Healthy Extra A, or count 4 Syns per 28g. Oh, and I did put red wine in the sauce but you can easily miss that out for a SYn free sauce.