This is my adaptation of a well-known Slimming World recipe. It’s basically a Greek-style lasagne. Like any lasagne, it takes time to make. But it’s totally worth it and bloody gorgeous!

Serves 4

1 Syn per portion on Extra Easy if using cheese as Healthy Extra A

(7 Syns per portion if not using cheese as Healthy Extra A)



  • Frylight
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • 3 baby peppers, chopped (not in original recipe)
  • ½ tsp dried chilli flakes
  • 1 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 large carrot, grated
  • 1 courgette, grated
  • 500g extra lean beef mince (5% fat or less)
  • 400g can chopped tomatoes
  • 500g passata
  • Salt and pepper


  • 350g dried pasta (macaroni, penne or rigatoni works best)
  • 4 level tsp plain flour
  • 1 tsp mustard powder
  • 150ml almond milk
  • 150ml vegetable stock
  • 150g fat free fromage frais
  • 80g light cheddar, grated
  • 60g parmesan, grated


  1. Spray a large pan with frylight. Add the onion, garlic and chilli flakes and heat for 4 minutes, stirring occasionally until the onion is softened
  2. Add the cinnamon, paprika, beef, carrot and courgette and stir fry for 4 minutes or until the meat is browned
  3. Add the tomatoes, passata and oregano. Stir to combine and season well with salt and pepper
  4. Bring to the boil, then cover and simmer on a low heat for 20-30 minutes until thickened
  5. Pour into a large ovenproof dish and set aside
  6. Meanwhile, cook the pasta according to packet instructions, drain and set aside
  7. Preheat oven to 200 degrees / gas mark 6
  8. Blend the flour and mustard powder with a little of the milk to make a smooth paste, add the rest of the milk a little at a time and keep whisking so there are no lumps
  9. Combine with the vegetable stock and simmer over a low heat for 4-5 minutes
  10. Add the fat free fromage frais and light cheddar and whisk over the heat until thickened
  11. Stir the sauce into the cooked pasta and then pour the pasta over the top of the meat mixture
  12. Sprinkle with the parmesan cheese and then bake for 20 minutes
  13. Serve with mixed salad

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s