Syn Free Butternut Squash Lasagne | Slimming World

We’re always on the lookout for new products to help us on our Slimming World journey, so when we heard the buzz around the new Butternut Squash Lasagne Sheets we thought we’d give them a go. Here’s the result…..Syn Free Butternut Squash Lasagne.

Syn Free Butternut Squash Lasagne

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

These Butternut Squash Lasagne Sheets are ideal if you want to boost your speed intake or reduced your carbs. We’ve even added some aubergine puree to give you even more speed.

Syn Free Butternut Squash Lasagne

Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Rapeseed or Olive Oil flavours are ideal for this Syn Free Butternut Squash Lasagne recipe.

Frylight Find Out More

Syn Free Butternut Squash Lasagne

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syn free butternut squash lasagne | Slimming World

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Syn Free Butternut Squash Lasagne

Votes: 34
Rating: 3.82
Rate this recipe!


Prep Time

Cooking Time

portion 20 minutes 45 minutes



Slimming World 

368kcal 6

Smart Points (Flex/Freestyle)



Per portion Per portion Per portion
Suitable For Freezing icon
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To make the meat sauce
  1. First make the aubergine puree. Spray an aubergine with Frylight, season and wrap in foil. Place in the oven for 20-30 minutes then scoop out the insides and mash it up
  2. Heat a pan and spray with Frylight
  3. Add the onion, celery, carrots and garlic to the pan and cook for a few minutes, until they start to soften
  4. Add the mince, and cook until it starts to brown. Add the herbs, and Worcestershire, continue to cook for a few more minutes
  5. Add courgette, peppers, mushrooms and fry for about 5 minutes then stir in the aubergine puree
  6. Add the chopped tomatoes, stick cube and tomato puree. Add 200ml water and stir well. Put the lid on the pan and simmer for 20 - 30 minutes. Adjust seasoning if necessary
  7. Spread a layer of the mince mixture on the bottom of a decent sized oven proof dish, then add a layer of Butternut Squash Lasagne sheets, then repeat until you reach the top if the dish, ending with a layer of lasagne sheets. make sure you leave enough room for the sauce
To make the white sauce
  1. Mix the yogurt, eggs, mustard powder and salt to taste. Beat well to make sure it's mixed properly
  2. Pour this sauce over the top of the lasagne sheets, then sprinkle with the grated cheese
  3. Cook in the oven for 45 minutes, on 190-200°C
  4. Remove from the oven and allow to rest for 5-10 minutes, so it is easier to portion

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.


Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

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As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
    1. Hi Caroline
      We tend to only put the white sauce on the top, but there’s nothing to stop you layering with the meat and squash sheets

  1. I made this as I bought the butternut squash lasagne sheets in Sainsbury’s. After reading the recipe I honestly thought this was going to be one of those meals you make which you look forward to but tastes vile. (I have made many of these in my time). Once made I froze all the portions as I wasn’t that excited about what I was going to eat. Took one out for dinner last nite I was shocked! They are honestly as good as my heart attack lasagne I normally make. Can’t wait to have more. Thank you for the recipe!

  2. I am vegetarian so will be using quorn mince. My question is about the eggs. I really don’t like them, would it taste ok not to have the eggs in the sauce?

    1. Hi Rosie
      The eggs stabilise the sauce, so leaving them out might make it a little more runny, but there’s no need to add them as long as you don’t mind that.

  3. Possibly a blonde question, when are you adding the aubergine? Is it added to the cooked mince mix or as a layer on its own?

    1. Hi Buddy
      The pureed aubergine is added along with the courgette, peppers and mushrooms in step 5 of the instructions

  4. Hi
    Can we make the pasta sheets from a large butternut squash? Trying to work out what to do with it.

  5. Hi 😀
    Made this last night and I would like to thank you for such a delicious recipe. It was truly amazing and I have shared it with all my slimming world friends. Took leftovers for lunch today and my partner is having it tonight! Love your group and fantastic ideas 😋😋😋xxxx

  6. Hi,

    I want to make an SP version of this lasagne, could I switch the yogurt for quark? Or would it be better to just leave out the white sauce?

  7. I made this with regular sw bolognese sauce and substituted some of the yoghurt (about a third) for quark. I also added nutmeg to the sauce, which I put poured on each layer of the lasagne, not just the top layer. I added some grated Parmesan to the top layer of sauce.along with some reduced fat cheddar as I love it. It worked a treat, the whole dish is delicious and very similar to a pasta lasagne. One small difference is you do get some water on the plate from the butternut squash that needs to be cleared up but otherwise this is a fab dish. I will definitely be making it again!

  8. This dish tastes amazing 😀 I can see it becoming one of my regular meals! However, I did a few tweaks :O

    I roasted the butternut squash – cut in half and in a roasting dish with some water (didn’t buy expensive pre cut slices :O ) – for 40 mins.
    I also roasted the beef for the same time … a la Tom Kerridge 😀
    The aubergine roasted, as per recipe for 30 mins – I didn’t puree the aubergine … why waste all that lovely skin? I chopped it.
    The courgette and peppers were also roasted but only for 20 minutes tops.
    Otherwise I stuck to the recipe directions 😀 Loved it, thank you so much for coming up with this 😀

  9. Hi, I am going to try this recipe but have a question. What temperature should your oven be set to when you roast the aubergine?

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Slimming World Recipes
A blog started by 2 chefs on their Slimming World journey, evolving into an epic adventure shared by many!