Yes, I am back with another lasagne recipe! Whilst this one will always be Hungry Hubby’s most favourite thing to eat in the whole world (apart from this), there is always room for a new version in our bellies. Such as this Pork Ragu Lasagne which is totally Syn Free!
As I have published quite a few recipes explaining how to make the ragu, we’ll be focussing on how to make a Syn Free white sauce that you can use with the meat or vegetable ragu of your choice. But for illustrative purposes, we are using a batch of my Instant Pot Pork Ragu here to make up a delicious and filling lasagne.
Now, don’t roll your eyes at the sight of those tubs of quark! I know it has a bad rep with a lot of slimmers but honestly, I really don’t see what all the complaints are about. It’s super mild, bland and creamy – perfect to season up and flavour however you like. Plus, it seems very stable when baked as in a lasagne, compared to trying to turn it into a creamy sauce on the hob when the risk of splitting is a clear and ever present danger!
If you are worried about it splitting (which happens when you try to heat this low fat content skimmed milk cream cheese) then I must admit, I find that Lidl’s own brand (pictured above) and also the Arla brand are very well behaved. Well worth hunting them out (I do not like Aldi’s own brand for instance – now that is very sour and the second you take your eyes off it, it splits like an overripe banana on a banana stand!).
If you want to check out all the other lasagne recipes I have published on ENC then feast your eyes on this lovely lot:
- 500g plain quark
- 1 tsp mustard powder
- 2 tsp Worcestershire sauce or Henderson's Relish
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp sea salt (or to taste)
- Freshly cracked black pepper
- 140g low fat mozzarella cheese (2 x HEA)
- 30g freshly grated Parmesan (1 x HEA)
- 1-2 tsp dried oregano
- 1 batch of your favourite ragu
- Approximately 9 dried lasagne sheets
- Beat together the quark, mustard powder, Worcestershire sauce or Henderson's Relish, nutmeg and seasoning to taste.
- Layer up your lasagne starting with a layer of ragu, a layer of pasta then 1/3 of your white sauce. Repeat twice more to use the rest up.
- Rip up the mozzarella and spread evenly over the top of the lasagne. Sprinkle over the Parmesan.
- Sprinkle the top with the oregano and a little extra black pepper.
- Cook the lasagne until piping hot all the way through and the pasta cooked. 30-45 minutes at 180˚C is usually enough but keep an eye on it and cover loosely with foil if browning too quickly.
- If you are looking for my ragu recipes, then you will find them here -> ragu recipes
- Lasagne cuts better if left for 30 minutes before slicing and serving.
- This recipe freezes very well. Simply allow the leftover lasagne to cool completely then portion up and freeze in plastic food boxes or food safe bags.
- Slices of frozen lasagne can be reheating in the Instant Pot. Simply pour in a cup of water (250ml), pop the trivet in and then place a piece or two of lasagne in an enamel baking dish (pie plates/dishes work well) and sit on the trivet. Cook on Manual High for 15 mins and QPR when done.
- Syn values given are correct at time of writing but may not always be accurate.
- This website, Every Nook & Cranny, is unofficial and in NO WAY part of or representative of Slimming World.
- We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.
- Always check with Slimming World for the most up to date Syn values using their official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.
- Although evernookandcranny.net attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will everynookandcranny.net be responsible for any loss or damage resulting for your reliance on nutritional information.
- Please do not take screenshots as these recipes are frequently updated and sharing screenshot images from this website infringes the copyright of Every Nook & Cranny. Please bookmark this page, save to Pinterest or use the share buttons to share to social media platforms.
This post contains affiliate links, meaning I will earn a little commission if you chose to buy items I’ve advertised, helping me to bring you all these recipes for free!
Like this post? Then why not try these related recipes: