Vegetarian
Freezer friendly

FREE

This recipe will take you 1 hour 30 minutes

Serves 4

  • 200g floury potatoes, such as King Edward or Maris Piper, diced
  • 2 vegetable stock cubes, crumbled
  • 1 medium butternut squash, peeled, deseeded and diced
  • 120g plain quark
  • 1 egg yolk
  • Small pack fresh basil, chopped
  • 1 large carrot, diced
  • 1 large aubergine, diced
  • 2 large red peppers, deseeded and diced
  • Low-calorie cooking spray
  • 2 celery sticks, diced
  • 1 large onion, diced
  • 4 garlic cloves, crushed
  • 6 tbsp tomato purée
  • 400g passata
  • 2 tbsp smoked paprika
  • 3 tbsp ras el hanout seasoning*
  • 400g can green lentils, drained and rinsed
  • 400g can pinto beans, drained and rinsed
  • 14-16 dried lasagne sheets
  • *Watch out for spice/seasoning blends that have added ingredients (like sugar, oil or starch). To protect your weight loss, count ½ Syn per level tsp/1½ Syns per level tbsp.

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