Sunday, 8 March 2020





I love a lasagne and although I enjoy the convenience of the Slimming World ready meals, I do sometimes miss my own cooking.

Making something yourself also allows you to be as indulgent or careful as you like depending on where you are in your weight loss journey.

I think this recipe is the perfect blend of both naughty and nice! The white sauce makes it feel super indulgent but at just 1 syn per (large) portion you needn't feel bad.


Serves 4

Ingredients

4 Heck chicken sausages
1 tin chopped tomatoes
1 large carrot (grated)
2 large cloves of garlic or 3/4 small ones (crushed)
1 courgette (cut into strips with a potato peeler)
Chilli flakes
Oregano
Basil
Salt and Pepper
1 tbsp bouillon or stock cube

dried lasagne sheets

400ml whole milk (yes whole!)
4 level tsp of corn flour
60g reduced fat cheddar (grated)
Grated nutmeg
20g Parmesan (grated)

If making this to eat straight away you will want to preheat your oven to 180 degrees

1. I like to start by making the white sauce so it has time to cool down
Bring the milk up to a simmer on a low heat

2.Once simmering take a couple of tablespoons of the milk and mix into the corn flour in a little bowl until smooth

3. Return the milk and corn flour mix into the pan of simmering milk and increase the heat up to a low boil for a few minutes then add the grated cheddar, a pinch of black pepper and nutmeg.
This will thicken up nicely but keep an eye on it. It may suddenly shoot up the pan if it over boils.
Set aside to cool

4. Time to make a start on the ragu.
Start by mushing up the chicken sausages in a dry frying pan. Now increase the heat and add some fry light. Cook until they start to colour.



5. Add in the garlic and carrot, and sauté off with salt and pepper.

6. Add in the stock as well as the tomatoes. Fill the tomato tin with water and add the herbs. as much or as little as you like.
I would recommend just a pinch of chilli flakes. It shouldn't be spicy, it just has a little chilli flavour.
Now simmer with a lid on for an hour.

7. After an hour, taste and season as necessary.
Now its time to assemble

if your pasta sheets require soaking, you will need to do this now. Most can be used straight from the packet though. 



8. I like to line the dish with courgette strips first, then ragu, lasagna, courgette, ragu, lasagne...
You need to aim for about 4 layers of pasta in total.



9. Finally finish the last layer of lasagna and then pour over the white sauce. If you pour in the middle it naturally spreads out and you can help it along a little with a spoon, knife or spatula if you need to.



10. Finally finish it off with the grated parmesan and bake when ready at 180 degrees for approx 35 - 40 minutes.
Depending on your oven it may need a little longer.
You want it bubbling and golden on top.






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