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.
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.
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.
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Syn Free Butternut Squash Lasagne
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Servings |
Prep Time |
Cooking Time |
| portion | 20 minutes | 45 minutes |
|
Calories |
WW |
Slimming World |
| 368kcal |
6 Smart Points (Flex/Freestyle) |
Zero Syns |
| Per portion | Per portion | Per portion |
 |
INGREDIENTS
Please don't take a screenshot. These recipes are updated often!
- For the lasagne
- 400 g Extra Lean Minced Beef
- 1 Carrot peels and chopped
- 1 stick Celery chopped
- 1 Onion diced
- 4 large Mushrooms sliced
- 1 medium Courgette diced
- 1 Aubergine pureed
- 1 Red Pepper deseeded and diced
- 1 Green Pepper deseeded and chopped
- 4 tbsp Tomato Puree
- 1 tin Chopped Tomatoes
- 1 Beef Stock Cube
- 1 tbsp Worcestershire Sauce
- 1 tbsp Italian Mixed Herbs
- 2 cloves Garlic chopped
- Frylight
- For the white sauce
- 500 g Fat Free Natural Yogurt
- 1/2 tsp Mustard Powder
- 120 g Low Fat Cheddar this is 3 HEAs, or 1/2 an HEA for each portion
- 1 pack Butternut Squash Lasagne Sheets from Sainsburys
- 2 Eggs
INSTRUCTIONS
- 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
- Heat a pan and spray with Frylight
- Add the onion, celery, carrots and garlic to the pan and cook for a few minutes, until they start to soften
- Add the mince, and cook until it starts to brown. Add the herbs, and Worcestershire, continue to cook for a few more minutes
- Add courgette, peppers, mushrooms and fry for about 5 minutes then stir in the aubergine puree
- 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
- 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
- Mix the yogurt, eggs, mustard powder and salt to taste. Beat well to make sure it's mixed properly
- Pour this sauce over the top of the lasagne sheets, then sprinkle with the grated cheese
- Cook in the oven for 45 minutes, on 190-200°C
- Remove from the oven and allow to rest for 5-10 minutes, so it is easier to portion
RECIPE NOTES
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We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? |
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This recipe can be frozen, but please remember to do the following; - Freeze it as soon as it is cold enough. |
IMPORTANT INFORMATION
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 pinchofnom.com 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 pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.
We kindly ask that you share this recipe via the share buttons and not via screenshots.
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
In the ingredients for white sauce it does not have eggs however in does in the how to make white sauce?
Hi Laura
They have been added to the ingredients
a delicious Recipe thanks for sharing.
Hi,
Can you freeze leftover portions?
Many thanks, Margaret
Hi Margaret
Yes you can freeze any leftovers
Does the white sauce only go at top at the end and not through each layer?
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
Delicious, thank you for sharing recipe. It tasted even better when warmed up the next day!
Hi Alison
Leftovers always taste better the next day 🙂 Glad you like it
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!
Hi Gilliepie
Glad you liked it
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?
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.
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?
Hi Buddy
The pureed aubergine is added along with the courgette, peppers and mushrooms in step 5 of the instructions
Can you use Fat Free fromage frais instead of yogurt for the white sauce ?
Hi Ann
We’ve not tried but I don’t see any reason why not
Is this SP? Sorry! I’m a newbie! If it is will it still be syn free as there’s yogurt in it?
Hi Caroline
No it’s not suitable for SP as it contains yogurt, which you should avoid when following SP
Hi
Can we make the pasta sheets from a large butternut squash? Trying to work out what to do with it.
Hi Emma
Yes you can
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
Hi Julie
Glad you like it, and we’re pleased to hear you’re finding the website useful
Hi.
Can I make any of this recipe in my Instant Pot? Thanks.
Hi Judith
This one is best in the oven to get that lovely crispy, browned finish. 🙂
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?
Hi Becca
Try to get hold of the Arla cooking quark if you can, it’s more stable when heated and less likely to split.
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!
Hi Christine
Thanks for your feedback, glad you enjoyed it!
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 😀
Thanks for your feedback Lorna. So glad you enjoyed it!
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?
Hi Hazel
I usually roast veg on about 170°C in a fan assisted oven. Hope that helps. 🙂