Indian Inspired Syn Free Lasagne Recipe

Lasagne is one of those truly indulgent dishes that is always guaranteed to be a crowd pleaser. I was recently reminded that I haven’t cooked a lasagne for years and I think that’s largely down to it traditionally not being very slimming world friendly.

It is quite difficult to find a way to make a syn free lasagne for a healthier version, particularly when you don’t like quark, cottage cheese, eggs or whatever else people substitute the béchamel sauce for.

My uncle recently cooked lasagne for the family, and it was only when I was a few bites in that I realised this doesn’t contain any white sauce, but more importantly, that it didn’t need any! What a revelation!

This truly blew my mind as I was completely convinced that lasagne without béchamel sauce would be terrible, and whilst this lasagne is different to the original, it’s also incredibly tasty! 

I even tried out my syn free lasagne on some of my friends who are not following slimming world and they thought it was great! So if you are following Slimming World, I’ve put together this recipe for a totally syn free lasagne.

While many of my recipes don’t follow any particular measurements (this one is no different) for this healthy lasagne, there is one key ingredient you *must* include – that is the Mutti Polpa finely chopped tomatoes. These are the only tinned tomatoes I use anyway, but they truly make this dish.. and you need lots of them!

I used 5 tins of tomatoes, whereas my uncle used 7 tins for 2 large lasagnes, so less is definitely not more in this instance.

Italians, don’t come at me! I am aware this is not a traditional lasagne by any standards, this is actually an Indian inspired syn free lasagne.. I am well aware it sounds gross, but TRUST ME, it is so tasty, you’ll be glad you batch cooked this for the week!

There is honestly no reason that syn free alternatives to every day foods should be any less delicious, so I’m really pleased to have found out that I can still enjoy lasagne, without any of the guilt!

If Italian food is your vibe, you need to check out this syn free pizza recipe.. I’m drooling just thinking about this to be honest!

Again, Italians, please look away now!

Syn Free Lasagne Recipe

Ingredients

• Lasagne sheets
• 5-7 tins of Mutti polpa
• All the vegetables you have – I used onions, garlic, celery, peppers, broccoli, carrots, cauliflower, peas and sweetcorn. Mushrooms would also be the perfect addition here – but this is where you need to use up all the leftover veg in your fridge.
• 2 tins of beans – I used kala channa (black chickpeas) but regular chickpeas or kidney beans also work well
• Turmeric
• Chilli powder
• Ground cumin
• Ground coriander
• Salt and pepper
• Cheese of choice, I used extra mature cheddar – but mozzarella would work well too.

Method

1. Finely chop all of your veg. I cubed mine to roughly the size of the kala chana I used.
2. Drain and rinse the kala chana. I boiled mine in fresh water for around 15 minutes as I find the texture too hard otherwise – this is a personal preference.
3. In a large wok, sauté all your veg together with some olive oil (or frylight if you are following slimming world to a tee).
4. Once your veg starts to cook down, add in your spices – salt, pepper, chilli powder to taste. I added around 3 teaspoons of ground cumin and ground coriander, along with a heaped teaspoon of turmeric. This may seem excessive, but there is a lot of veg and so it won’t be overpowering at all once the healthy lasagne is cooked.
5. Add in your drained beans and stir through.
6. Add in 1 – 2 of your tins of tomatoes to the veg to stop it sticking to the pan.
7. In a separate pan heat, warm through 3 tins of tomatoes.
8. The key to this lasagne tasting good is to treat the tomatoes and the veg as two different things and layer as you would a traditional lasagne (use the tomatoes as the ‘white sauce’)
9. Grab your baking dish and layer as follows – tomatoes, lasagne sheets, vegetable and bean mix, tomatoes, lasagne sheets, vegetable and bean mix, tomatoes and repeat. The final layer should be cheese.
10. I ended up making one large and one small tray with my mixture.
11. Bake in the oven for about 25 minutes, or until the cheese has turned golden brown and the lasagne sheets are cooked.
12. Once cooked, leave to cool for 10 minutes before cutting into it.
13. Serve with salad

Notes

This recipe is syn free on Slimming World when the cheese is used as your HexA option. I don’t weigh or measure cheese but if you are only eating one portion at a time, I am pretty sure you would be within your allowance.

My lasagne served 12, so it was the perfect meal for 2, batch cooked for the entire week or to freeze for a later date.

Find more Slimming World vegetarian recipes below:

• Mexican Style Loaded Fries with Vegan Chicken Mince
• 5 Minute High Protein Salad Dressing
• Roasted New Potato And Lentil Salad With Herb Dressing
• Vegan Flying Dutchman Burger Recipe Using Cabbage Steaks
• Delicious Gochujang Tofu Fries Recipe (High Protein)
• Gluten Free, SYN FREE Pizza!!
• Tarka Daal Recipe
• Crunchy Red Cabbage Fried Noodles Recipe
• Turkish Restaurant Style Bulgur Pilav Recipe
• Hoisin Vegan Duck Sushi Bowl Recipe
• Roast Vegetable Pasta Bake Recipe