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

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!

Syn Free Butternut Squash Lasagne

The Sunflower or Olive Oil flavours are ideal for this Syn Free Butternut Squash Lasagne recipe.

Syn Free Butternut Squash Lasagne

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syn free butternut squash lasagne | Slimming World

Syn Free Butternut Squash Lasagne

Votes: 14
Rating: 3.79
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Prep Time

Cooking Time

portion 20 minutes 45 minutes


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Weight Watchers

Slimming World 

368kcal 6

Smart Points



Per portion Per portion Per portion
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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

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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’re aren’t trained by Slimming World nor authorised to give Slimming World advice. Should 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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  • 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. 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

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