proper slimming world deep dish lasagne
prep
cook
total
yield4 servings
This doesn’t need to be served in a deep dish – just make it like a normal lasagne, if you don’t mind – it serves four people and uses wraps in place of pasta. I know, I know, we’re scum, but listen, it works really well. This is Davina McCall’s recipe, and you don’t argue with the Queen.
This serves four and uses your HEB and HEA .- but it’s absolutely bloody worth it, and you get loads!
It might look like a lot of ingredients but honestly, this is quick to make! Also, top tip: if you’re using a circular dish, before you start cooking stick it upside down onto a wrap and cut out around the dish the perfect shape – your wraps will now fit lovely and snug!
Ingredients
- three Weight Watchers White low fat wraps (one wrap is a HEB – so as this serves four, you’ll use just under your HEB allowance, but easier just to say you’ve used it)
- 500g of 5% beef mince
- two large red onions, chopped finely
- one large pepper, chopped finely
- two garlic cloves, minced
- 1 tsp of dried oregano
- 1 beef stock cube
- two tins of chopped tomatoes
- one large bag of spinach
- one courgette, grated
- 180g of ricotta cheese (2 x HEA)
- pinch of nutmeg
- 220g of Philadelphia Lightest (2 x HEA)
- teaspoon of wholegrain mustard (1/2 a syn – up to you if you want to syn an eighth of a bloody syn!)
- cherry tomatoes to go on the top
Instructions
- pop the oven on 180 degrees (fan)
- start by making the mince layers for your lasagne – gently fry off the onion, pepper and garlic for a few minutes in a few sprays of oil
- add the mince and beef stock cube and cook until browned
- add the chopped tomatoes and oregano together with a pinch of salt and pepper
- allow to simmer and bubble until it has reduced right down to a thick mince, which is also my name for Paul
- start on the middle layer whilst the mince is cooking – first step, wash your spinach – don’t dry it too vigourously
- tip your spinach and grated courgette into a pan with just a tiny splash of water and wilt it down over a low heat (if you leave the lid on, the spinach will steam and wilt much quicker
- once everything has wilted down, take the spinach over to the sink and squeeze as much liquid out of it as you can
- seriously, keep squeezing – top tip is to put the spinach on a chopping board, put another chopping board over the top and squeeze the two together – get every last bit of moisture out!
- finely chop the cooked spinach and tip back into your pan together with the ricotta and nutmeg – stir until the ricotta has softened and the spinach is mixed in, then set aside
- layer your lasagne in the deep dish: half of the mince mixture, followed by a wrap, followed by the spinach and ricotta, then a wrap, then the rest of the mince, then another wrap
- make the white sauce for the top by popping your philadelphia into a pan, add the mustard and soften it over a low heat – add a splash of milk if it is too thick, but it should be fine
- pour over the top, add halved cherry tomatoes and grate some extra cheese on top if you want more, though do syn it!
- cook for a good forty minutes and then enjoy!
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