So, I’d had it in my head for a few days that I wanted to make a veggie lasagne but couldn’t decide on a béchamel sauce to use. I’m following the Slimming World plan so it needed to be low fat and healthy. They do have their own syn free recipe, but I personally find it very dull and not at all tasty. I’d rather use a few Syns for something that tastes delicious. Anyway, I was watching ITV’s This Morning program and they had Ella Woodward, AKA Deliciously Ella on as a guest and she was cooking an amazing Carbonnara, I had an a-ha moment and thought that the sauce would be great for my veggie lasagne, and boy it was. My youngest even had seconds 😀
- 1 Red onion
- 1 Courgette
- 2 Aubergines
- 1 Yellow pepper
- 1 Fennel bulb
- Asparagus (optional)
- 3 Garlic cloves (wrap in tinfoil to bake)
Prepare vegetable and chop in to bite sized chunks. Place onto a baking tray and spray with frylight and season with salt. Roast in oven at 200c for about 15 min.
I amended this slightly as the original recipe by Ella had lots of cashew nuts in it (not great if you’re trying to shift pounds) So I reduced the amount of nuts and increased the butternut squash used.
- 400g butternut squash
- 50g Raw cashew nuts (soaked in water for a couple of hours)
- Juice of 1 lemon
- 2-3 heaped tsp Nutritional yeast
- 3 tsp of tamari or low salt soy sauce
- About 100ml of water (add more if needed)
- 1/2 tsp of Cayenne pepper
- Salt and lots of pepper
Steam butternut squash until soft (I steamed mine in the microwave for about 7 min) Once cooked, pop all ingredients in a blender (I used my Nutribullet) and blend until smooth. It should be lovely and creamy.
Tomato sauce recipe:
- 1 red onion finely diced
- 500g carton of passata
- Glug of balsamic vinegar
- 2 tsp of dried thyme
- Salt/Pepper to season
- Frylight low calorie cooking spray
- Lasagne verdi sheets
- Cheddar cheese or dairy free option of choice
Saute onions in a saucepan until soft and then squeeze in the roasted garlic cloves. Add other ingredient and cook through. Add roasted vegetables to sauce and stir through.
Layer a lasagne dish with some of the béchamel sauce and put a layer of Lasagne verdi sheets. Add some of the vegetables and more béchamel, layer again with lasagne sheets and so on. We topped our with 50g of cheddar cheese (used as a healthy extra) and baked for about 40 min at 150c
This dish serves 6
Total syns for recipe 18. Per portion 3