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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